Description
Despite the provided title referencing pumpkin, the ingredients and instructions provided are for a luxurious **Espresso Cheesecake**. This sophisticated dessert features a crunchy Oreo crust, a creamy coffee-infused cheesecake filling, and a silky dark chocolate ganache topping. Finished with a piped cream cheese frosting and espresso beans, it is the ultimate treat for coffee and chocolate lovers.
Ingredients
Scale
- For the Crust:
- 2 cups Oreo cookie crumbs (about 20 cookies)
- 6 tablespoons butter, melted
- ¼ teaspoon salt
- For the Filling:
- 24 oz cream cheese, softened (3 packages)
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ cup espresso or strong coffee, cooled
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- For the Ganache:
- ¼ cup heavy whipping cream
- 4 oz bittersweet or dark chocolate, chopped
- For the Frosting & Garnish:
- 4 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ¾–1 cup powdered sugar
- Espresso beans (optional)
Instructions
- Preheat your oven to 350°F. Spray an 8-inch springform pan with non-stick spray.
- Make the Crust: Pulse Oreos in a food processor until fine crumbs form. Add melted butter and salt, pulsing to combine. Press the mixture firmly into the bottom and 1 inch up the sides of the pan using a measuring cup. Bake for 10 minutes, then cool completely.
- Make the Filling: Beat the softened cream cheese for at least 5 minutes until completely smooth, scraping the bowl often to avoid lumps.
- Add sugar and flour; mix well. Add the cooled espresso and mix until just combined. Scrape the bowl.
- Add heavy whipping cream and vanilla; beat for 1-2 minutes until fluffy. Scrape the bowl again.
- Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
- Pour the filling into the cooled crust. Tap the pan on the counter 10-15 times to release trapped air bubbles.
- Bake: Bake at 350°F for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F and bake for 55-60 minutes until the center slightly jiggles.
- Cool: Turn off the oven and leave the cheesecake inside for 30 minutes. Crack the oven door and leave for another 15 minutes. Remove and cool completely on a wire rack, then refrigerate for at least 8 hours or overnight.
- Make Ganache: Heat the 1/4 cup heavy cream to boiling. Pour over chopped chocolate, let sit 1-2 minutes, then whisk until smooth. Pour over the chilled cheesecake.
- Frosting: Beat cream cheese and butter until fluffy. Add vanilla and powdered sugar, beating until smooth. Pipe decoratively around the edge. Garnish with espresso beans.
Notes
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature to prevent lumps and ensure a smooth batter.
- Cooling Process: The slow cooling method (leaving it in the oven) helps prevent the cheesecake from cracking.
- Espresso: If you do not have an espresso machine, you can use very strongly brewed coffee or instant espresso powder dissolved in water.
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
