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Espresso Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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★★★★★

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.

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

  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

Find it online: https://tastygenius.com/espresso-cheesecake-with-oreo-crust-and-chocolate-ganache-recipe/