Description
Espresso Cheesecake is a rich, coffee-flavored dessert layered with an Oreo crust, espresso cream cheese filling, smooth ganache, and an optional cream cheese swirl.
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)
Instructions
- 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.
Notes
Make sure cream cheese and eggs are room temperature for best texture. Chill overnight for clean slices. Freeze without ganache if storing long-term.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 628 kcal
- Sugar: 34 g
- Carbohydrates: 47 g
- Protein: 8 g