Introduction

This espresso cheesecake combines the rich flavors of coffee and creamy cheesecake in one decadent dessert. With a crunchy Oreo crust and a silky espresso-infused filling topped with chocolate ganache, it’s perfect for coffee lovers looking to impress.

The image shows a three-layer coffee-flavored cheesecake on a white plate placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust with a rough texture. The middle layer is thick and creamy with a pale beige color, smooth texture, and some small air holes, making up most of the cake’s height. The top layer is covered fully with shiny, dark brown coffee beans, creating a textured, glossy surface. One slice is missing, revealing the creamy inside between the crust and coffee bean topping. 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. Reduce oven temperature to 325°F (160°C).
Step 6: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
Step 7: Add sugar and vanilla extract, mixing 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 to avoid incorporating air, which helps prevent cracks.
Step 10: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 11: Place the springform pan inside a larger baking dish and fill the outer dish with hot water to create a water bath, ensuring even baking.
Step 12: Bake at 325°F (160°C) for 65–85 minutes until the edges are set and the center is slightly jiggly.
Step 13: Turn off the oven, open the door slightly, and let the cheesecake cool slowly for 1 hour to prevent cracking.
Step 14: For the ganache, pour hot heavy cream over chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth.
Step 15: Allow the ganache to cool for 5–7 minutes, then pour it over the cooled cheesecake and spread evenly.
Step 16: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Step 17: Remove the springform pan carefully, garnish with whole espresso beans if desired, and serve chilled.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor; if unavailable, strong brewed coffee works as a substitute.
To avoid cracks, mix eggs gently and bake in a water bath as instructed.
Try topping with whipped cream or a dusting of cocoa powder for an elegant finish.
For a gluten-free crust, substitute Oreo crumbs with gluten-free chocolate cookie crumbs.

Storage

Store the cheesecake in an airtight container or cover it tightly with plastic wrap in the refrigerator. It will keep well for up to 4 days. For best texture and flavor, serve chilled directly from the fridge. Leftovers can be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A round three-layer cake is shown with a dark brown crumbly base and a thick middle layer of light brown creamy filling, which is smooth and firm. The top layer is a shiny milk chocolate glaze, evenly spread and bordered with small, dark chocolate piped swirls around the edge. The cake is on a white plate with some scattered dark crumbs and coffee beans around it. Part of the cake has been cut out, revealing the clean, even layers inside. The background has a white marbled texture with a folded light cloth placed near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant espresso powder instead of brewed espresso?

Yes, you can dissolve about 1 tablespoon of instant espresso powder in 1/3 cup of hot water to substitute brewed espresso. This will maintain the strong coffee flavor without altering the texture.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing and gently incorporate the eggs. Baking the cheesecake in a water bath and allowing it to cool slowly in the oven with the door slightly open also helps maintain a smooth surface.

Espresso Cheesecake with Oreo Crust and Chocolate Ganache Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

This rich and creamy Espresso Cheesecake combines a smooth cream cheese filling infused with strong brewed espresso atop a crunchy Oreo crust. Topped with a luscious chocolate ganache and garnished with whole espresso beans, this dessert is an elegant coffee lover’s treat perfect for any occasion.

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

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

Cheesecake 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

Ganache Topping

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

Garnish (Optional)

Whole espresso beans

Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin. In a bowl, combine the Oreo crumbs with the melted butter and mix until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool. Reduce the oven temperature to 325°F (160°C).
Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Add granulated sugar and vanilla extract, mixing until well combined. Gradually blend in the brewed espresso. Add the eggs one at a time, mixing gently after each addition to prevent air bubbles that can cause cracking.
Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish and pour hot water into the outer dish to create a water bath. This bath keeps the heat even and protects against cracking. Bake at 325°F (160°C) for 65 to 85 minutes or until the edges are set and the center remains slightly jiggly.
Cool Slowly: Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside the oven for 1 hour. This gradual cooling prevents sudden temperature changes which can cause cracks.
Prepare Chocolate Ganache: In a heatproof bowl, pour hot heavy cream over the semi-sweet chocolate chips. Let it sit for 1 to 2 minutes to soften, then stir until the ganache is smooth and glossy. Allow it to cool slightly for 5 to 7 minutes.
Top with Ganache and Chill: Pour the ganache evenly over the cooled cheesecake and use a spatula to spread it smoothly. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
Serve and Garnish: Once chilled and set, carefully remove the springform pan. Garnish the top with whole espresso beans if desired. Serve chilled and enjoy your decadent espresso cheesecake.

Notes

Removing air bubbles by mixing eggs gently helps prevent cracks in the cheesecake.
Using a water bath during baking keeps the temperature even and maintains a smooth texture.
Allowing the cheesecake to cool slowly inside the oven reduces cracking and improves texture.
For a stronger coffee flavor, use a good-quality brewed espresso or strong coffee.
Refrigerate overnight for best flavor and firm set.

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