Introduction

This rich and creamy espresso cheesecake combines the bold flavor of strong espresso with a smooth, velvety texture. Featuring an Oreo crust and a luscious chocolate ganache topping, it’s the perfect dessert for coffee lovers looking to impress.

A round cheesecake with three distinct layers sits on a white plate against a white marbled surface. The bottom layer is a dark, crumbly chocolate crust. Above that is a thick, smooth, light cream-colored cheesecake layer. The top layer is a dense covering of shiny, dark brown coffee beans spread evenly across the surface. A wedge has been cut out, revealing the creamy texture inside and the layers clearly. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 24 Oreos, filling removed)
4 tablespoons unsalted butter, melted
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
Optional: Whole espresso beans for topping
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin.
Step 3: In a bowl, combine the Oreo crumbs with melted butter and mix until evenly moistened.
Step 4: Press this mixture firmly into the bottom of a 9-inch springform pan.
Step 5: Bake the crust for 10 minutes, remove from the oven, and let it cool. Turn the oven’s temperature down to 325°F (160°C).
Step 6: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
Step 7: Add sugar and vanilla extract, continuing to mix until well blended.
Step 8: Gradually add the brewed espresso and mix until fully incorporated.
Step 9: Add the eggs one at a time, mixing gently after each addition to avoid incorporating air, which helps prevent cracking.
Step 10: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 11: Place the springform pan in a larger baking dish and fill the outer dish with hot water to create a water bath. This keeps the temperature even and prevents cracks.
Step 12: Bake at 325°F (160°C) for 65–85 minutes or until the edges are set, and the center is slightly jiggly.
Step 13: Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly for 1 hour to prevent sudden temperature changes.
Step 14: In a heatproof bowl, pour hot heavy cream over the chocolate chips. Let it sit for 1–2 minutes, then stir until the chocolate is melted and the ganache is smooth.
Step 15: Cool the ganache slightly for 5–7 minutes before pouring it over the cooled cheesecake. Use a spatula to spread it evenly over the surface.
Step 16: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 17: Once ready, carefully remove the springform pan, garnish with whole espresso beans if desired, and serve chilled.

Tips & Variations

For a stronger coffee flavor, try using espresso powder dissolved in a small amount of hot water instead of brewed espresso.
Use a water bath to reduce the chance of cracks and ensure even baking.
If you prefer a nutty crust, swap Oreo crumbs for crushed graham crackers or digestive biscuits.
Let the cheesecake cool gradually in the oven with the door ajar to avoid sudden temperature changes that can cause cracks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Make sure it is tightly wrapped or in an airtight container to prevent it from absorbing other odors. When ready to serve, remove from the fridge and let it sit at room temperature for about 15 minutes for best texture. Avoid freezing, as it may affect the ganache and texture.

How to Serve

A slice of two-layered dessert on a white plate sits on a white marbled surface. The bottom layer is thick, dark brown, and dense like a chocolate crust, while the top layer is creamy, light tan, and smooth with a slightly airy texture. The top is dusted with cocoa powder and sprinkled with whole coffee beans. The edges are clean and slightly textured, and the plate has some cocoa powder sprinkled around the slice. In the background, there are blurred lighter-colored objects suggesting more food and spoons resting nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, you can substitute brewed coffee, but espresso adds a richer, more intense flavor. If using regular coffee, use a strong brew to keep the flavor balanced.

How can I prevent the cheesecake from cracking?

Mix the eggs gently to avoid adding air, use a water bath during baking, and allow the cheesecake to cool gradually in the oven with the door slightly open. These techniques help minimize cracking.