Coffee Espresso Cheesecake with Oreo Crust and Chocolate Ganache Recipe

Introduction

This coffee cheesecake combines the rich flavors of espresso with creamy, smooth cheesecake and a crunchy Oreo crust. Topped with a luscious chocolate espresso ganache and optional coffee whipped cream, it’s a decadent dessert perfect for any coffee lover.

Ingredients

• 20 Oreos
• ¼ cup (57g) unsalted butter, melted
• 32 ounces (900g) full fat block cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 8 ounces (226g) full fat sour cream, about 1 scant cup, at room temperature
• 1 Tablespoon vanilla extract
• 4 large eggs, at room temperature
• 3 Tablespoons (18g) espresso powder
• 1 cup (170g) semi-sweet chocolate chips
• 1 teaspoon (2g) espresso powder
• ½ cup (120mL) heavy whipping cream (for ganache)
• ½ cup (120mL) heavy whipping cream (for whipped cream)
• ½ Tablespoon granulated or powdered sugar
• 1 teaspoon (2g) espresso powder (for whipped cream)

Instructions

1. Step 1: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray and set aside.
2. Step 2: Crush the Oreos in a food processor until fine crumbs. Transfer to a bowl, pour melted butter over, and stir until evenly coated.
3. Step 3: Press the Oreo mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
4. Step 4: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes until combined.
5. Step 5: Lower mixer speed, add sour cream and vanilla, and mix until combined.
6. Step 6: Add eggs one at a time on low speed, mixing until no yolk streaks remain after each addition.
7. Step 7: Add espresso powder and blend gently on low until dissolved. Fold batter with a spatula, scraping sides and bottom to ensure smoothness.
8. Step 8: Pour batter into crust. Create a water bath by placing the springform pan inside a larger pan and filling the outer pan with hot water halfway up the sides.
9. Step 9: Bake for 1 hour 20 minutes to 1 hour 45 minutes. The center should jiggle slightly and reach 145ºF (63ºC). Turn off oven and let cheesecake cool inside for 1 hour.
10. Step 10: Remove springform pan from water bath and cool on a rack for 2 hours. Chill in refrigerator for at least 6 hours, ideally overnight.
11. Step 11: For the ganache, combine chocolate chips and espresso powder in a bowl. Heat ½ cup heavy cream until just bubbling, then pour over chocolate. Let sit 1 minute.
12. Step 12: Stir ganache gently until smooth and glossy. Cool 5 minutes, then pour over chilled cheesecake and spread evenly. Let set for at least 15 minutes.
13. Step 13: For coffee whipped cream, combine remaining ½ cup heavy cream, sugar, and espresso powder in a bowl or mixer.
14. Step 14: Whip on medium speed until thickened, about 2–3 minutes. Increase to medium-high and beat until stiff peaks form, about 30 seconds to 1 minute.
15. Step 15: Pipe or spread coffee whipped cream on top of ganache, then slice and serve.

Tips & Variations

• Use a water bath to prevent cracks and ensure even baking in your cheesecake.
• For a stronger coffee flavor, add a teaspoon of espresso powder to the crust mixture.
• Use good quality chocolate chips for the ganache for a richer finish.
• Room temperature ingredients help create a smooth, lump-free batter.
• Try swapping Oreos for chocolate wafer cookies if desired.

Storage

Store leftovers tightly covered in the refrigerator for up to 5 days. This cheesecake also freezes well for up to 3 months—wrap it securely and thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used but espresso powder has a more intense flavor that’s ideal for this cheesecake.

How do I prevent cracks in my cheesecake?

Baking in a water bath and avoiding overmixing or sudden temperature changes helps prevent cracks. Also, cooling the cheesecake gradually in the turned-off oven reduces cracking.

Coffee Espresso Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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★★★★★

4.7 from 63 reviews

This rich and creamy Coffee Cheesecake recipe features a crunchy Oreo crust infused with espresso powder, a smooth coffee-flavored cream cheese filling, topped with a luscious chocolate espresso ganache, and finished with a light coffee whipped cream. Perfect for coffee lovers looking for a decadent dessert with layers of bold flavor and creamy texture.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 9 hours 45 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oreo Crust

• 20 Oreos
• ¼ cup (57g) unsalted butter, melted

Coffee Cheesecake Filling

• 32 ounces (900g) full fat block cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 8 ounces (226g) full fat sour cream, about 1 scant cup, at room temperature
• 1 Tablespoon vanilla extract
• 4 large eggs, at room temperature
• 3 Tablespoons (18g) espresso powder

Chocolate Espresso Ganache

• 1 cup (170g) semi-sweet chocolate chips
• 1 teaspoon (2g) espresso powder
• ½ cup (120mL) heavy whipping cream

Coffee Whipped Cream

• ½ cup (120mL) heavy whipping cream
• ½ Tablespoon granulated or powdered sugar
• 1 teaspoon (2g) espresso powder

Instructions

1. Prepare Oreo Crust: Preheat the oven to 325ºF (162ºC) and spray a 9″ springform pan with nonstick spray. Crush Oreos in a food processor to fine crumbs, combine with melted butter in a bowl, and mix well. Press the mixture evenly into the bottom of the pan and bake for 8 minutes. Remove and let cool while preparing the filling.
2. Make Coffee Cheesecake Filling: Beat softened cream cheese on medium-high speed until smooth (about 2 minutes). Add granulated sugar and beat until combined (about another 2 minutes). Reduce mixer to low speed and blend in sour cream and vanilla extract until smooth.
3. Add eggs and espresso: Add eggs one at a time, mixing on low speed after each addition until just incorporated with no visible yolk streaks. Add espresso powder and blend gently on low speed until dissolved. Use a spatula to fold the batter, scraping down sides and bottom to ensure even mixing, keeping the batter smooth and lump-free.
4. Assemble Cheesecake and Bake: Pour batter into prepared crust pan. Create a water bath by placing the springform pan inside a 10″ cake pan, then into a larger 12″ cake or roasting pan. Fill outer pan with hot water halfway up the side of the middle pan. Carefully transfer the whole setup to the oven and bake for 1 hour 20 minutes to 1 hour 45 minutes until the center jiggles slightly and reaches an internal temperature of 145ºF (63ºC).
5. Cool Cheesecake: Turn off the oven and let cheesecake cool inside for 1 hour. Then remove springform pan from water baths and cool on a rack for 2 hours. Once fully cooled, cover and refrigerate for at least 6 hours or overnight for best results.
6. Prepare Chocolate Espresso Ganache: Combine chocolate chips and espresso powder in a medium bowl. Heat heavy cream until just bubbling, then pour over chocolate. Let sit 1 minute, then stir gently with a spatula until smooth and glossy. Allow ganache to cool for 5 minutes.
7. Top Cheesecake with Ganache: Remove cheesecake from fridge, loosen crust from pan sides with a spatula, and release springform ring. Pour ganache over the top, spreading evenly with an offset spatula. Let ganache set for at least 15 minutes before adding whipped cream.
8. Make Coffee Whipped Cream: In a large bowl, combine heavy whipping cream, sugar, and espresso powder. Whisk with a mixer on medium speed until frothy, then increase to medium-high and beat until stiff peaks form, about 3 to 4 minutes total.
9. Assemble and Serve: Pipe or spread coffee whipped cream over set ganache as desired. Slice and serve chilled. Store leftovers covered in the refrigerator up to 5 days or freeze for up to 3 months, thawing in the fridge overnight before serving.

Notes

• Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter.
• Using a water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
• Check baking time as ovens vary; the center should jiggle slightly but not be liquid.
• Allow cheesecake to chill thoroughly for best texture and flavor development.
• Ganache can be stored separately and made ahead if desired.
• Freeze leftovers tightly wrapped; thaw overnight in the refrigerator before serving.

Keywords: coffee cheesecake, espresso cheesecake, Oreo crust cheesecake, chocolate espresso ganache, coffee whipped cream dessert