Name: Espresso Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: For the Crust:; 2 cups OREO cookie crumbs (about 20 cookies, not double-stuffed); 6 tablespoons butter, melted; ¼ teaspoon salt; For the Filling:; 24 ounces cream cheese, softened (3 packages); ¾ cup granulated sugar; 3 tablespoons flour; ¼ cup espresso or strong coffee, cooled to room temperature; ½ cup heavy whipping cream; 1 teaspoon vanilla extract; 3 large eggs, room temperature; For the Ganache Topping:; ¼ cup heavy whipping cream; 4 ounces bittersweet or dark chocolate, roughly chopped (bars are best, but high-quality chocolate chips can work); For the Cream Cheese Frosting:; 4 ounces cream cheese, softened; 4 tablespoons butter, softened; ½ teaspoon vanilla extract; ¾ to 1 cup powdered sugar; Espresso beans (optional, for garnish)

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Espresso Cheesecake is a decadent and creamy dessert that blends the rich flavors of espresso with a smooth, velvety cream cheese filling. With a buttery Oreo crust, a luscious ganache topping, and a creamy frosting, this dessert is perfect for coffee lovers and cheesecake aficionados alike. Each bite is indulgent, making it the ideal treat for any special occasion or after a cozy dinner.

Why You’ll Love This Recipe

Espresso Cheesecake is the ultimate dessert for coffee lovers. The bold espresso flavor infuses the filling, creating a deliciously rich base that perfectly complements the creamy texture of the cheesecake. The Oreo crust adds a delightful crunch, while the ganache topping and cream cheese frosting bring a touch of sweetness and luxury. This cheesecake is not only visually impressive but also delivers a balanced combination of flavors and textures that will leave everyone asking for more. Espresso Cheesecake

Ingredients

Crust:
2 cups OREO cookie crumbs (about 20 cookies, not double-stuffed)
6 tablespoons butter, melted
¼ teaspoon salt

Filling:
24 ounces cream cheese, softened (3 packages)
¾ cup granulated sugar
3 tablespoons flour
¼ cup espresso or strong coffee, cooled to room temperature
½ cup heavy whipping cream
1 teaspoon vanilla extract
3 large eggs, room temperature

Ganache Topping:
¼ cup heavy whipping cream
4 ounces bittersweet or dark chocolate, roughly chopped (bars are best, but high-quality chocolate chips can work)

Cream Cheese Frosting:
4 ounces cream cheese, softened
4 tablespoons butter, softened
½ teaspoon vanilla extract
¾ to 1 cup powdered sugar

Espresso beans (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat the oven to 350°F and prepare an 8” springform pan with non-stick spray.
In a food processor, pulse 20 Oreo cookies until they become crumbs (about 2 cups). Add melted butter and salt, and pulse until well combined.
Pour the crumb mixture into the springform pan and use the bottom of a measuring cup to press it down, bringing the crust about 1 inch up the sides.
Bake the crust for 10 minutes, then set it aside to cool.

Prepare the Filling:

In the bowl of a stand mixer (or using a hand mixer), cream the cream cheese for at least 5 minutes until smooth, scraping the bowl as needed.
Add the sugar and flour, mixing until combined. Then add the cooled espresso and mix until just combined.
Add the heavy cream and vanilla extract, and beat for 1-2 minutes. Scrape the bowl again.
Add the eggs one at a time, mixing until just combined. Be careful not to overmix.
Transfer the filling to the cooled crust and gently tap the pan on the counter to remove air bubbles.

Bake the Cheesecake:

Bake the cheesecake at 350°F for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F and bake for 55-60 minutes, or until the center slightly jiggles but the sides are set.
Turn off the oven and leave the cheesecake in for an additional 30 minutes. Then, crack the oven door slightly and let the cheesecake cool for another 15 minutes.
Remove the cheesecake from the oven and cool completely on a wire rack. After cooling, refrigerate for at least 8 hours or overnight.

Prepare the Ganache Topping:

In a small saucepan or microwave, bring the heavy cream to a boil.
Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes. Whisk until smooth.
Carefully pour the ganache over the cheesecake and smooth it out.

Make the Cream Cheese Frosting:

In a medium bowl, use a hand mixer to beat the cream cheese and butter until light and fluffy.
Add the vanilla extract, mix until combined, then gradually add the powdered sugar and mix until smooth.
Transfer the frosting to a piping bag fitted with your desired tip, and pipe around the edges of the cheesecake.

Finish and Serve:

Top with chocolate shavings and/or espresso beans, if desired.
Slice and enjoy this rich, creamy Espresso Cheesecake!

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes (plus cooling and refrigeration time)

Variations

Flavor variations: Add a swirl of caramel or chocolate sauce on top for extra richness.
Crust alternatives: Use graham cracker crumbs or a nut-based crust instead of Oreo for a different flavor profile.
Gluten-free option: Swap the Oreo crust for a gluten-free cookie or a combination of gluten-free crumbs and butter.

Storage/Reheating

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Reheating: Espresso cheesecake is best enjoyed chilled. It doesn’t need to be reheated, but you can let it sit at room temperature for 10-15 minutes before serving if desired.

FAQs

Can I use instant espresso powder for this recipe?

Yes, instant espresso powder can be used instead of brewed espresso. Just dissolve it in warm water before adding to the filling.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made ahead. It needs to be refrigerated for at least 8 hours or overnight to set fully.

Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate, semisweet chocolate, or even white chocolate for a different flavor in the ganache.

How can I prevent cracks in my cheesecake?

To prevent cracks, make sure to bake the cheesecake at a low temperature and avoid overmixing the batter. Also, letting the cheesecake cool gradually in the oven and cooling it fully before refrigerating helps reduce the chances of cracking.

Can I freeze Espresso Cheesecake?

Yes, you can freeze the cheesecake without the ganache or frosting. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator.

What’s the best way to slice cheesecake?

For clean slices, use a hot knife. Dip your knife in hot water, dry it, and then cut through the cheesecake. Repeat between slices.

Can I make the cream cheese frosting without butter?

Yes, you can make a frosting with only cream cheese and powdered sugar for a lighter version, though it will be less rich than with the butter.

Can I use non-dairy cream cheese and whipping cream?

Yes, you can substitute non-dairy cream cheese and a plant-based heavy cream alternative to make this dessert dairy-free.

How do I store the ganache leftovers?

Store any leftover ganache in an airtight container in the refrigerator for up to 1 week. Reheat gently before using it again.

Conclusion

Espresso Cheesecake is the perfect dessert for any coffee lover looking for a rich and indulgent treat. With its creamy texture, bold espresso flavor, and decadent ganache topping, this cheesecake will impress at any gathering. Whether you’re serving it at a dinner party or enjoying a slice at home, this dessert is sure to satisfy your sweet tooth and coffee cravings in one delicious bite.

Espresso Cheesecake