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Coffee Cheesecake with Oreo Crust and Chocolate Espresso Ganache Recipe

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★★★★★

4.9 from 145 reviews

This decadent Coffee Cheesecake features a rich Oreo crust, a smooth coffee-infused cream cheese filling, topped with a luscious chocolate espresso ganache and finished with light coffee whipped cream. Perfect for coffee lovers seeking a creamy, indulgent dessert with a bold espresso twist.

Ingredients

Scale

OREO CRUST

  • 20 Oreos
  • ¼ cup (57g) unsalted butter, melted

COFFEE CHEESECAKE

  • 32 ounces (900g) full fat block cream cheese, completely softened to room temperature
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full fat sour cream (about 1 scant cup), at room temperature
  • 1 Tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 Tablespoons (18g) espresso powder

CHOCOLATE ESPRESSO GANACHE

  • 1 cup (170g) semi-sweet chocolate chips
  • 1 teaspoon (2g) espresso powder
  • ½ cup (120mL) heavy whipping cream

COFFEE WHIPPED CREAM

  • ½ cup (120mL) heavy whipping cream
  • ½ Tablespoon granulated or powdered sugar
  • 1 teaspoon (2g) espresso powder

Instructions

  1. Prepare Oreo Crust: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray. Crush the Oreos in a food processor until fine crumbs form. Combine crumbs and melted butter in a bowl and stir until evenly saturated. Press the crust mixture into the bottom of the pan. Bake for 8 minutes, then remove and let cool while preparing the filling.
  2. Make Coffee Cheesecake Filling: Beat cream cheese on medium-high with a handheld or stand mixer until smooth, about 2 minutes. Add sugar and beat for 2 more minutes. Reduce speed to low and mix in sour cream and vanilla until fully incorporated. Add eggs one at a time, mixing on low after each addition until no yolk streaks remain. Add espresso powder and mix gently on low until dissolved. Fold batter carefully to ensure smooth, lump-free consistency.
  3. Assemble and Bake Cheesecake: Pour batter into the prepared crust. Create a water bath by placing the springform pan inside a slightly larger pan, which is then placed in an even larger pan. Pour hot water into the outer pan halfway up the sides of the middle pan. Bake for 1 hour 20 minutes to 1 hour 45 minutes until the center jiggles slightly and internal temperature reaches 145ºF (63ºC). Turn off oven and let cheesecake cool inside for 1 hour. Remove from water bath and cool on a rack for 2 hours. Refrigerate covered for at least 6 hours, ideally overnight.
  4. Prepare Chocolate Espresso Ganache: Remove cheesecake from fridge and loosen crust from pan edges. Combine chocolate chips and espresso powder in a medium bowl. Heat heavy cream until just bubbling, then pour over chocolate mixture. Let sit 1 minute, then stir until smooth and glossy. Cool for 5 minutes. Pour ganache evenly on top of cheesecake and spread with an offset spatula. Let set at least 15 minutes before adding whipped cream.
  5. Make Coffee Whipped Cream: In a bowl, combine heavy whipping cream, sugar, and espresso powder. Beat on medium speed until frothy and starting to thicken (2-3 minutes). Increase speed to medium-high and continue beating until stiff peaks form (about 30 seconds to 1 minute). Pipe or spread the whipped cream over the ganache layer.
  6. Serve and Store: Slice the cheesecake and serve. Store leftovers tightly covered in the refrigerator for up to 5 days. Cheesecake freezes well for up to 3 months; wrap tightly and thaw overnight in the refrigerator.

Notes

  • For a smooth cheesecake, ensure all dairy ingredients are at room temperature before mixing.
  • Use a water bath during baking to prevent cracks and ensure gentle, even cooking.
  • The cheesecake’s center should jiggle slightly when done; it will firm up during cooling.
  • Allow ganache to cool slightly before pouring to avoid melting the cheesecake surface.
  • Whip cream to stiff peaks but do not overbeat or it may turn grainy.
  • Cheesecake can be made a day ahead; chilling overnight improves flavor and texture.

Keywords: Coffee Cheesecake, Espresso Cheesecake, Oreo Crust Cheesecake, Chocolate Espresso Ganache, Coffee Whipped Cream, Dessert, Cream Cheese Cake

Find it online: https://victoriablair.com/coffee-cheesecake-with-oreo-crust-and-chocolate-espresso-ganache-recipe/