Description
A bold coffee-flavored cheesecake sits atop a crisp Oreo base and is finished with a glossy layer of dark chocolate ganache. You’ll get real espresso intensity in every forkful!
Ingredients
Scale
Oreo Crust
- 2 cups (about 240 g) finely ground Oreo cookies
- 4 tablespoons (½ stick) unsalted butter, melted
Coffee Cheesecake Filling
- Three 8-oz blocks full-fat cream cheese, at room temperature
- 1 cup (198 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup strong brewed espresso (or instant espresso dissolved in hot water)
- 3 large eggs, gently beaten one at a time
Chocolate Ganache
- ½ cup (118 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Build the Crust
- Preheat the oven to 350°F (175°C).
- Pulse your Oreo cookies (or chocolate graham crackers) in a food processor until they resemble fine crumbs. Measure out 2 cups.
- In a mixing bowl, stir the crumbs together with the melted butter until evenly moistened.
- Press this mixture firmly into the bottom (and a bit up the sides, if you like) of your greased springform pan, using the flat bottom of a measuring cup for an even surface.
- Bake for 10 minutes, then remove and let the crust cool completely (you can pop it in the fridge to speed things up).
- Lower the oven temperature to 325°F (160°C).
- Prepare the Cheesecake
- Slip the assembled pan into an oven-safe roasting bag (or wrap the outside tightly in heavy-duty foil), folding the top of the bag away from the filling.
- In a large bowl, beat the cream cheese until creamy and lump-free, about 2–3 minutes.
- Add the sugar, vanilla extract, and espresso; continue mixing until combined.
- Incorporate the eggs one by one, stirring each just until the yolk is broken—overbeating traps air and leads to cracks.
- Pour the batter over your cooled crust, smoothing the top with a spatula.
- Bake in a Water Bath
- Place the springform pan into a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about 1″ up the sides of the cheesecaker’s pan.
- Slide into the 325°F (160°C) oven and bake:
- 9″ pan: 65–75 minutes
- 8″ pan: 75–85 minutes
- The cheesecake is done when the edges look set and the center still jiggles gently.
- Turn off the oven. Crack the door open and allow the cheesecake to cool inside for 1 hour—this gradual cooldown helps prevent cracks.
- Transfer to the refrigerator (still in the bag/foil) and chill overnight.
- Make the Ganache
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan over medium heat, bring the heavy cream just to a simmer. Remove from heat and pour over the chocolate chips. Let rest for 1 minute, then whisk until smooth.
- Allow the ganache to cool for 5–7 minutes so it thickens slightly before pouring.
- Assemble & Serve
- Remove the cheesecake from the bag or foil and release the springform ring. Use a thin spatula to gently loosen any spots where the cake clings to the pan.
- Pour the warm ganache over the chilled cheesecake, spreading it evenly.
- Garnish with chocolate shavings, fresh berries, or your favorite toppings.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months (thaw overnight in the refrigerator before serving).
- Prep Time: 30 minutes
- Additional Time: 12 hours
- Cook Time: 1 hour 15 minutes
- Category: Desserts
Nutrition
- Calories: 475kcal
- Sugar: 30g
- Sodium: 337mg
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 136mg