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Espresso Cheesecake

Decadent Espresso Cheesecake That Everyone Will Love

Indulge in this rich Espresso Cheesecake, a creamy blend of espresso and chocolate, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Substitute with any chocolate cookie if unavailable.
  • ½ cup Unsalted Butter Use salted butter for added flavor if desired.
For the Filling
  • 16 ounces Cream Cheese Ensure it's at room temperature.
  • 1 cup Granulated Sugar Can be substituted with granulated sweetener.
  • 3 large Large Eggs Use room temperature eggs for best results.
  • 1 cup Sour Cream Plain yogurt can be used as a substitute.
  • 2 tablespoons Instant Espresso Powder Can substitute with strong brewed coffee.
  • 1 teaspoon Vanilla Extract Avoid imitation extract for best results.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips may be substituted.
  • 1 cup Heavy Cream Half-and-half can be a lighter alternative.

Equipment

  • 9-inch springform pan
  • roasting pan
  • Mixing Bowl
  • Stand mixer
  • Small saucepan

Method
 

Step-by-Step Instructions for Espresso Cheesecake
  1. Preheat your oven to 325°F (163°C) and gather your baking supplies.
  2. In a mixing bowl, crush the Oreo cookies until they resemble fine crumbs. Melt your unsalted butter and combine it with the cookie crumbs until fully incorporated. Press this mixture into the bottom of the springform pan.
  3. Beat the cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
  4. Mix in sour cream, vanilla extract, and dissolved instant espresso powder. Blend until well combined.
  5. Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan filled with hot water halfway up the sides. Bake for 60-70 minutes.
  6. After baking, turn off the oven and leave the cheesecake inside for an additional hour. Remove from the water bath and let cool to room temperature.
  7. Cover loosely and refrigerate overnight to set.
  8. For the ganache, heat heavy cream until it begins to simmer. Pour over chocolate chips and stir until smooth. Spread ganache over the cheesecake.
  9. Garnish with chocolate curls or shavings before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 800IUCalcium: 70mgIron: 1mg

Notes

Use room temperature ingredients for best mixing. The water bath helps to avoid cracks in the cheesecake. Refrigerate overnight for optimal flavor and texture.

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