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Espresso Cheesecake Recipe (Rich & Creamy Coffee Dessert)

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 460 kcal

Ingredients
  

For the Crust

  • 2 cups Oreo cookie crumbs (about 24 cookies, filling removed)
  • 4 tbsp unsalted butter, melted

For the Espresso Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso (strong coffee works too)
  • 3 large eggs
  • Optional: whole espresso beans for garnish

For the Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Prepare the Crust
    - Preheat oven to 350°F (175°C).
    - Mix Oreo crumbs with melted butter.
    - Press into a 9-inch springform pan.
    - Bake 10 minutes, then cool. Lower oven to 325°F (160°C).
  • Make the Filling
    - Beat cream cheese until smooth.
    - Add sugar, vanilla, and espresso; mix well.
    - Add eggs one at a time, mixing just until combined.
    - Pour over crust and smooth top.
  • Bake the Cheesecake
    - Place pan in a larger dish with hot water (water bath).
    - Bake 65–85 minutes at 325°F (160°C), until edges are set and center slightly jiggles.
    - Turn off oven, crack door open, and let cool 1 hour.
  • Make the Ganache
    - Heat cream until it simmers.
    - Pour over chocolate chips; let sit 1–2 minutes.
    - Stir until smooth, then cool 5 minutes.
  • Finish & Chill
    - Pour ganache over cooled cheesecake.
    - Refrigerate at least 4 hours or overnight.
    - Garnish with espresso beans, slice, and serve chilled.

Notes

  • Room Temperature Matters: Make sure cream cheese and eggs are fully softened/at room temperature — this ensures a smooth, lump-free filling.
  • Avoid Cracks: Don’t overbeat the batter; mix eggs in gently and use a water bath for best results.
  • Flavor Boost: For stronger coffee flavor, increase espresso to ½ cup, but note it may slightly soften the texture.
  • Ganache Tip: Let the ganache cool for a few minutes before pouring so it spreads evenly without melting the cheesecake surface.
  • Slicing Cleanly: Run a sharp knife under hot water, wipe clean, and repeat between slices for bakery-style cuts.
  • Storage: Keeps 4–5 days in the fridge, or up to 2 months in the freezer (wrap tightly; add ganache after thawing).