Description
A sophisticated and indulgent dessert where coffee meets creamy perfection. This Espresso Cheesecake features a crunchy Oreo cookie crust, a rich coffee-infused cream cheese filling, and a silky dark chocolate ganache. It is finished with a pipeable cream cheese frosting and espresso beans for an elegant presentation perfect for dinner parties or coffee lovers.
Ingredients
Scale
- For the Crust:
- 2 cups Oreo cookie crumbs (about 20 cookies, not double stuffed)
- 6 Tbsp butter, melted
- ¼ tsp salt
- For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 packages)
- ¾ cup granulated sugar
- 3 Tbsp all-purpose flour
- ¼ cup espresso or strong coffee, cooled
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- For the Ganache:
- 4 oz bittersweet or dark chocolate, chopped
- ¼ cup heavy whipping cream
- For the Frosting & Garnish:
- 4 oz cream cheese, softened
- 4 Tbsp butter, softened
- ¾–1 cup powdered sugar
- ½ tsp vanilla extract
- Espresso beans or chocolate shavings (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 you have 2 cups of fine crumbs. 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 let it cool completely.
- Make the Filling: In a large bowl, 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 again.
- Add heavy cream and vanilla; beat for 1-2 minutes until the mixture is fluffy. Scrape the bowl.
- 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 but the edges are set.
- Cool: Turn off the oven and leave the cheesecake inside for 30 minutes. Crack the oven door and leave it for another 15 minutes. Remove and cool completely on a wire rack, then refrigerate for at least 8 hours or overnight.
- Make the Ganache: Heat the 1/4 cup heavy cream until boiling. Pour over chopped chocolate in a heat-proof bowl. Let sit for 1-2 minutes, then whisk until smooth. Pour over the chilled cheesecake.
- Make the Frosting: Beat the cream cheese and butter until fluffy. Add vanilla and powdered sugar, beating until smooth. Pipe decoratively around the edge of the cake.
- Garnish with espresso beans or chocolate shavings before slicing.
Notes
- Room Temperature Ingredients: Ensure your cream cheese and eggs are truly at room temperature to ensure a smooth, lump-free batter.
- Don’t Overmix: Once the eggs are added, mix gently. Overmixing introduces air which can cause the cheesecake to crack.
- Cooling Process: The gradual cooling process (oven off, door cracked) is crucial to prevent the cheesecake from sinking or cracking due to sudden temperature changes.
- Espresso: You can use brewed espresso or very strongly brewed coffee. Ensure it is cooled before adding to the batter.
- 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
