Description
This creamy, rich coffee cheesecake recipe is layered with a bold espresso Oreo crust, a smooth coffee-infused filling, and a luscious chocolate ganache topping. The perfect dessert for coffee lovers!
Ingredients
For the crust:
14 whole Oreos
1/2 teaspoon instant espresso powder
3 tablespoons unsalted butter, melted
For the cheesecake filling:
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
1 large egg, at room temperature
For the topping:
1 cup chocolate chips
1 cup heavy cream
Instructions
1. Preheat the oven to 300°F. Line a 9 x 5 x 3-inch loaf pan with parchment paper on the two long sides and lightly oil the exposed sides.
2. Crush the Oreos in a food processor or in a bag using a rolling pin. In a bowl, combine crushed cookies, espresso powder, and melted butter. Press firmly into the bottom of the loaf pan.
3. In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and fluffy.
4. Dissolve espresso powder in 1 tablespoon of warm water. Add to cream cheese mixture along with vanilla. Mix until combined.
5. Add the egg and mix just until incorporated—do not overmix.
6. Pour the batter over the crust and bake for 30–35 minutes, or until the center is set and a toothpick comes out mostly clean.
7. Cool cheesecake slowly near the oven, then refrigerate for at least 4 hours.
8. Heat the heavy cream until simmering. Pour it over chocolate chips in a bowl, let sit for 1 minute, then stir until smooth.
9. Spread ganache over chilled cheesecake. Chill briefly to set the topping. Slice and serve.
Notes
Let cream cheese and egg come to room temperature before mixing.
Do not overbake the cheesecake-check doneness with a toothpick.
Cool gradually to avoid cracks on the surface.
Use hot water and a clean knife for perfect slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: American