Name: Espresso Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 9 h 40 min
Ingredients: Crust; 2 cups Oreo cookie crumbs (about 20 cookies); 6 tablespoons butter, melted; ¼ teaspoon salt; Filling; 24 ounces cream cheese, softened; ¾ cup granulated sugar; 3 tablespoons flour; ¼ cup espresso or strong coffee, cooled; ½ cup heavy whipping cream; 1 teaspoon vanilla extract; 3 large eggs; Ganache; ¼ cup heavy whipping cream; 4 ounces bittersweet or dark chocolate, chopped; Cream Cheese Frosting (Optional); 4 ounces cream cheese, softened; 4 tablespoons butter, softened; ½ teaspoon vanilla extract; ¾ to 1 cup powdered sugar; Espresso beans (optional)

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Espresso Cheesecake is the ultimate coffee-lovers’ dessert—rich, creamy and infused with the bold flavour of espresso. Whether you’re making it for guests or savoring it on your own, this cheesecake brings together a decadent Oreo crust, luscious cream cheese filling with a coffee kick, a silky chocolate ganache topping and an optional cream cheese frosting swirl. With its layers of flavour and impressive presentation, it becomes a show‑stopping dessert that still feels approachable. Let’s dive into how to make this mouth‑watering dessert step by step.

Why You’ll Love This Espresso Cheesecake

You’ll love this recipe because it delivers a perfectly balanced flavour profile: the deep, robust espresso notes contrast beautifully with the smooth, slightly tangy cream cheese filling and the sweet chocolate‑Oreo crust. The combination of textures—from the crisp crust to the creamy filling and the glossy ganache—makes every bite interesting. It’s refined for special gatherings, yet easy enough to whip up in your own kitchen. Plus, it gives that “coffee and dessert” experience in one slice. Many recipe developers highlight how the espresso really shines in the filling and topping.

Ingredients

Crust

2 cups Oreo cookie crumbs (about 20 ordinary Oreos, 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 (best from bars, but good quality chips will work)

Cream‑Cheese Frosting (optional)

4 ounces cream cheese, softened
4 tablespoons butter, softened
½ teaspoon vanilla extract
¾ to 1 cup powdered sugar
Espresso beans (optional, for garnish)

Notes

Tools needed: 8 inch springform pan, nonstick spray.
Storage info: Store leftover cheesecake covered in fridge up to ~5 days; freeze without ganache/toppings up to ~2 months.

Step‑by‑Step: How to Make Espresso Cheesecake

Preheat and prep your oven to 350°F (≈175 °C). Coat an 8 inch springform pan with nonstick spray and set it aside.
Make the crust. In a food processor (or chop manually), process about 20 Oreo cookies until you have roughly 2 cups of crumbs. Add the melted butter and the salt, pulse until it’s combined. Pour into the springform pan and use the bottom of a measuring cup to press the mixture firmly into an even layer, bringing it about 1‑inch up the sides of the pan.
Bake the crust. Bake for ~10 minutes, then remove and allow to cool while you prepare the filling.
Prepare the filling. In the bowl of a stand mixer (or using a hand mixer), beat the softened cream cheese for at least 5 minutes until smooth, scraping the sides and bottom of the bowl as needed. Add the granulated sugar and flour; mix until combined. Then add the cooled espresso or strong coffee, mixing just until combined. Next add the heavy whipping cream and vanilla extract; beat on medium for 1‑2 minutes until smooth. Finally, add the eggs one at a time, mixing just until each is incorporated; do not over‑mix.
Assemble and bake. Spoon the filling over the cooled crust in your prepared springform pan. Gently tap the pan on the counter 10‑15 times to release air bubbles. Bake at 350°F for 15 minutes. Without opening the door, reduce the oven temperature to 200°F (≈95 °C) and continue baking for an additional 55‑60 minutes, or until the sides are set and the centre still slightly jiggles.
Cool gradually. Switch off the oven and let the cheesecake rest inside for 30 minutes. Then slightly crack the oven door and allow it to cool for another 15 minutes in the oven. After that, take the cheesecake out and allow it to cool fully on a wire rack. Once it’s fully cooled, refrigerate for at least 8 hours (or overnight) so it fully sets.
Make the ganache. Once the cheesecake is chilled, prepare the ganache by heating the ¼ cup heavy cream until it comes to a near‑boil (microwave or stovetop). Pour it over the chopped dark chocolate and let it sit for 1‑2 minutes; then whisk until smooth and glossy. Pour this ganache over the top of the cheesecake and smooth it out evenly.
Optional frosting & garnish. If you’d like to add the cream‑cheese frosting, beat together the 4 ounces cream cheese and 4 tablespoons butter until light and fluffy. Add the vanilla and mix until combined. Add in the powdered sugar (¾‑1 cup) on low until thoroughly combined. Fit the frosting into a piping bag with your favourite tip and pipe around the outer edge of the cheesecake. Garnish with chocolate shavings and/or espresso beans if desired.

Helpful Tips

Make sure your cream cheese and eggs are room temperature before mixing—they’ll blend smoother and help avoid lumps. This helps prevent cracking and improves texture.
Be gentle when mixing in the eggs and finish on low speed—over‑mixing introduces too much air which can lead to cracks.
Tap out the air bubbles from the filled pan and avoid opening the oven door during baking; sudden temperature shifts can cause cracks.
Letting the cheesecake cool slowly (in the oven with door cracked) helps prevent surface cracks and keeps the texture even.
A water‑bath (bain‑marie) can be used if you like extra insurance for a super‑smooth top.
Chill the cheesecake overnight if you can; this improves firmness and flavour melding.

Substitutions And Variations

Instead of Oreo crust you could use chocolate graham cracker crumbs or chocolate biscuit crumbs.
For added depth of coffee flavour, you can use instant espresso powder in addition to or instead of brewed espresso.
You might swap the dark chocolate ganache for milk chocolate or white chocolate for a different flavour profile.
Add a swirl of caramel sauce on top, or fold chopped chocolate‑covered espresso beans into the filling for extra texture.
For a no‑bake version, there are adaptations of espresso‑cheesecake that skip baking entirely.
For a lighter topping, skip the cream‑cheese frosting swirl and just top with whipped cream + espresso beans.

Storage Instructions

Refrigerator: After serving, store leftover cheesecake tightly covered in an airtight container and keep in the fridge for up to approximately 5 days.
Freezing: You can freeze the cheesecake without the ganache and toppings. Wrap it tightly in plastic wrap, then foil, place in a freezer‑safe airtight container and freeze for up to 2 months. To serve, thaw overnight in the fridge then add ganache/toppings just before serving.
Make ahead: The cheesecake can (and should) be made at least the day before serving to allow flavour to develop and texture to fully set.

Nutritional Information

Estimated per‑slice (assuming 12 slices from the 8‑inch cake):

Calories: ~628 kcal
Carbohydrates: ~47 g
Protein: ~8 g
Fat: ~46 g (Saturated Fat: ~26 g)
Trans Fat: ~1 g
Cholesterol: ~160 mg
Sodium: ~460 mg
Potassium: ~394 mg
Fiber: ~1 g
Sugar: ~34 g
Vitamin A: ~1,463 IU
Vitamin C: ~1 mg
Calcium: ~101 mg
Iron: ~3 mg

Serving Suggestions

Serve chilled, straight from the refrigerator, with a dollop of whipped cream and a few espresso beans or chocolate shavings on top for presentation.
Pair a slice with a freshly brewed espresso or a rich coffee drink so the coffee flavour in the cheesecake really resonates.
For a brunch or dessert buffet, you could serve mini wedges alongside other pastries and invite guests to add toppings (e.g., caramel sauce, chopped nuts).
Consider serving alongside fresh berries or a raspberry coulis—acidic fruit balances the richness of the cheesecake beautifully.
Use decorative piping (if you did the cream‑cheese frosting) to make it look extra special—ideal for holidays or gatherings.

Frequently Asked Questions About Espresso Cheesecake

Can I use instant coffee instead of fresh espresso?
Yes—many espresso cheesecake recipes use instant espresso powder or instant coffee granules to intensify coffee flavour without adding extra liquid. Using instant espresso powder ensures a concentrated flavour without altering texture significantly.
Why did my cheesecake crack on top?
Cracks often result from over‑mixing (introducing too much air), sudden temperature changes (opening oven door), or baking too fast/too hot. To avoid this, mix gently (especially after eggs are added), use gradual cooling (oven door cracked), possibly a water bath, and don’t open the oven door during baking if you can.
Can I reduce the sugar or fat content?
While you can reduce sugar slightly, be aware cheesecake relies on sugar for texture and flavour balance, especially with the bold coffee. Substituting low‑fat cream cheese or heavy cream may change the texture (may result in a denser or less creamy cheesecake). If you do modify, expect a slightly different result.
How long ahead can I make this cheesecake?
You can make it a day ahead—ideally the night before serving—to allow flavour to develop and the filling to fully set.
What size springform pan should I use?
This recipe is designed for an 8‑inch springform pan. Using a larger pan will spread the filling more thinly and may alter baking time and texture; using a smaller pan may result in over‑thickness and an under‑baked centre.

Final Thoughts

Thank you so much for exploring this recipe for Espresso Cheesecake with me. I truly enjoy making this dessert—it’s one of those recipes that feels special yet is absolutely achievable. From the crisp Oreo crust to the bold coffee‑infused cream cheese filling and the glossy chocolate ganache on top, it’s a dish that combines ease and flavour in elegant form. I hope you’ll enjoy creating it in your kitchen, sharing it with loved ones, and savouring every rich, coffee‑filled bite. Happy baking and many warm thanks for being part of our food‑loving community!

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