Espresso Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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.

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

1. Step 1: Preheat the oven to 350°F (175°C).
2. 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.
3. Step 3: In a bowl, combine the Oreo crumbs with melted butter and mix until evenly moistened.
4. Step 4: Press this mixture firmly into the bottom of a 9-inch springform pan.
5. Step 5: Bake the crust for 10 minutes, remove from the oven, and let it cool. Reduce oven temperature to 325°F (160°C).
6. Step 6: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
7. Step 7: Add sugar and vanilla extract, mixing until well blended.
8. Step 8: Gradually add the brewed espresso and mix until fully incorporated.
9. Step 9: Add the eggs one at a time, mixing gently after each to avoid incorporating air, which helps prevent cracks.
10. Step 10: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
11. 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.
12. Step 12: Bake at 325°F (160°C) for 65–85 minutes until the edges are set and the center is slightly jiggly.
13. Step 13: Turn off the oven, open the door slightly, and let the cheesecake cool slowly for 1 hour to prevent cracking.
14. 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.
15. Step 15: Allow the ganache to cool for 5–7 minutes, then pour it over the cooled cheesecake and spread evenly.
16. Step 16: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
17. 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

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 1x2x3x

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

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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