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Espresso Cheesecake Recipe

Espresso Cheesecake Recipe
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★★★★★

5 from 16 reviews

This rich and creamy Espresso Cheesecake combines a smooth cream cheese filling infused with bold espresso flavor on a crunchy Oreo cookie crust. Finished with a luscious chocolate ganache and optional espresso bean garnish, this indulgent dessert is perfect for coffee lovers looking to impress at any gathering.

Ingredients

Scale

Crust

  • 2 cups Oreo crumbs (about 24 Oreos, filling removed)
  • 4 tablespoons unsalted butter, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup brewed espresso (strong coffee)
  • 3 large eggs

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Optional Topping

  • Whole espresso beans for garnish

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Crust: Crush Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and smashing with a rolling pin.
  3. Mix Crust Ingredients: In a bowl, combine the Oreo crumbs with melted butter until evenly moistened.
  4. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
  5. Bake Crust: Bake the crust in the oven for 10 minutes. Remove and allow to cool. Then, reduce oven temperature to 325°F (160°C) for baking the filling.
  6. Beat Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and free of lumps.
  7. Add Sugar and Vanilla: Incorporate granulated sugar and vanilla extract into the cream cheese, mixing until blended well.
  8. Mix in Espresso: Gradually pour in the brewed espresso and mix until fully combined to infuse the cheesecake with coffee flavor.
  9. Add Eggs Carefully: Add eggs one at a time, mixing gently after each addition to minimize air incorporation and reduce cracking.
  10. Pour Filling: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
  11. Prepare Water Bath: Place the springform pan inside a larger baking dish and pour hot water into the outer dish to create a water bath that ensures even baking and prevents cracks.
  12. Bake Cheesecake: Bake at 325°F (160°C) for 65–85 minutes or until the edges are set while the center remains slightly jiggly.
  13. Cool in Oven: Turn off the oven, crack the door slightly, and let the cheesecake cool slowly inside the oven for 1 hour to avoid sudden temperature changes that cause cracks.
  14. Make Ganache: In a heatproof bowl, pour hot heavy cream over chocolate chips. Let sit for 1–2 minutes, then stir until smooth and fully melted.
  15. Apply Ganache: Allow the ganache to cool for 5–7 minutes, then pour it evenly over the cooled cheesecake and spread with a spatula.
  16. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it fully set.
  17. Garnish and Serve: Remove the springform pan carefully, garnish with whole espresso beans if desired, and serve the cheesecake chilled.

Notes

  • For best results, use strong brewed espresso to infuse a pronounced coffee flavor.
  • Remove Oreo cream filling before crushing for optimal crust texture.
  • Adding eggs one at a time and mixing gently helps prevent cracks during baking.
  • Slow cooling in the oven helps maintain a smooth surface without cracks.
  • Use a water bath to ensure even baking and creamy texture.
  • The cheesecake sets best if refrigerated overnight.
  • Chocolate ganache can be adjusted in thickness by varying the ratio of cream to chocolate chips.
  • Whole espresso beans add a decorative touch and extra coffee aroma but are optional.

Nutrition

Keywords: espresso cheesecake, Oreo crust cheesecake, coffee cheesecake, chocolate ganache cheesecake, baked cheesecake dessert

Find it online: https://victoriablair.com/espresso-cheesecake-recipe/