Description
A rich and creamy cheesecake with a bold espresso flavor, topped with a smooth ganache and decorated with cream cheese frosting.
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)
Instructions
- 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!
Notes
- If you want a stronger espresso flavor, increase the amount of espresso or add a shot of espresso directly to the filling.
- Be sure to let the cheesecake cool completely before refrigerating to ensure the texture sets properly.
- This cheesecake can be made the day before, which allows the flavors to develop even more!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: undefined
- Method: undefined
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 27g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
