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Espresso Coffee Cheesecake

Espresso Coffee Cheesecake with Chocolate Ganache

Espresso Coffee Cheesecake Recipe combines rich coffee flavors with a creamy texture, making it the perfect dessert for coffee lovers. This decadent cheesecake features an Oreo crust, espresso-infused filling, and a smooth chocolate ganache topping. Whether you're preparing it for a special occasion or just treating yourself, this recipe is sure to impress!
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Course Dessert
Servings 10 People
Calories 450 kcal

Equipment

  • 1 Blender or food processor For crushing Oreos
  • 1 Springform pan 8 or 9 inches
  • 1 Oven-safe turkey bag for water bath
  • 1 Roasting pan for water bath
  • 1 Mixing bowl
  • 1 Hand mixer or stand mixer
  • 1 Spatula
  • 1 Baking sheet
  • 1 Saucepan For garnache

Ingredients
  

For the Crust

  • 2 cups Oreo crumbs about 24-26 whole Oreos
  • 4 tbsp unsalted butter, melted 1/2 stick

For the Cheesecake

  • 24 oz cream cheese 3 packages of 8 oz each, at room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ⅓ cup brewed espresso cooled
  • 3 large eggs at room temperature
  • 1 oven-safe turkey bag for water bath method

For the Chocolate Ganache

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions
 

1. Prepare the Crust:

  • Preheat Oven: Set the oven to 350º F (175º C).
  • Make Crumbs: Pulse whole Oreos (or chocolate graham crackers) in a blender or food processor until finely crushed to measure out 2 cups of crumbs.
  • Mix Crust: In a small bowl, combine the Oreo crumbs with melted butter until evenly coated.
  • Form Crust: Press the crumb mixture into the bottom (and up the sides, if desired) of an 8 or 9-inch springform pan, using the bottom of a cup or something flat to press down firmly.
  • Bake Crust: Place the pan in the oven and bake for 10 minutes. Remove from the oven and allow to cool to room temperature. To speed up cooling, place the pan in the fridge.
  • Reduce Oven Temperature: Lower the oven temperature to 325º F (160º C).

2. Make the Cheesecake

  • Prepare Pan: Place the springform pan inside an oven-safe bag (like one used for roasting turkey) and roll down the top of the bag so it doesn’t cover the cheesecake. Set aside.
  • Mix Ingredients: In a large mixing bowl, beat the cream cheese until smooth (about 2-3 minutes). Add granulated sugar, vanilla extract, and cooled brewed espresso; mix until combined.
  • Add Eggs: Add eggs one at a time, beating until just combined after each addition. Do not overbeat. Pour the cheesecake mixture over the cooled crust.
  • Water Bath: Place the springform pan in a larger roasting pan and carefully fill it with about 1 inch of water.
  • Bake: Bake at 325º F (160º C) for 65-85 minutes, until the center wobbles slightly while the edges are firmer.
  • Cool Cheesecake: Turn off the oven, remove the springform pan from the water bath and the oven-safe bag, and place it on a baking sheet back in the oven (oven is off) with the door cracked for cooling (60-90 minutes).
  • Chill: Once cooled, loosely cover with foil and refrigerate overnight.

Prepare the Chocolate Ganache:

  • Heat Cream: In a small saucepan, bring heavy cream to a boil over medium heat.
  • Make Ganache: Pour the hot cream over chocolate chips in a heat-proof bowl. Let it sit for 1 minute to melt the chocolate, then stir until smooth. Allow to cool for 5-7 minutes.

Assemble the Cheesecake:

  • Unmold Cheesecake: Carefully unmold the cheesecake from the springform pan using a small spatula if needed.
  • Top with Ganache: Pour or spoon the chocolate ganache over the cheesecake, using a spatula to spread it evenly.
  • Garnish: Optionally add chocolate shavings for decoration.
  • Serve: Slice and enjoy! Store leftovers in an airtight container in the fridge.

Notes

  • Room Temperature Ingredients: Ensure that both the cream cheese and eggs are at room temperature before mixing. This will help create a smoother, lump-free batter.
  • Espresso Substitute: If you don’t have brewed espresso, you can use strong brewed coffee as a substitute. Keep in mind that this may slightly alter the intensity of the coffee flavor.
  • Avoid Overbaking: The cheesecake is done when the edges are set, but the center still jiggles slightly. Overbaking can cause cracks and a dry texture.
  • Water Bath Importance: The water bath creates a humid environment that ensures the cheesecake bakes evenly and remains moist. It also helps prevent cracks.
  • Cooling Time: Gradual cooling is key to avoiding cracks. Be patient and allow the cheesecake to cool in the oven before refrigerating.
Keyword Espresso Coffee Cheesecake, Chocolate Ganache, Oreo Crust Cheesecake