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Espresso Cheesecake

A decadent dessert combining bold espresso with creamy cheesecake, topped with a smooth chocolate ganache.

  • Total Time: 13 hours 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups (240g) Oreo crumbs
  • 4 Tbsp unsalted butter, melted
  • 3 packages cream cheese (8 oz each)
  • 1 cup (198g) granulated sugar
  • 1 tsp vanilla extract
  • ⅓ cup brewed espresso
  • 3 large eggs
  • ½ cup (118ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Prepare the crust by pulsing Oreos into fine crumbs, mixing with melted butter, and pressing into a springform pan. Bake for 10 minutes.
  2. Reduce oven to 325°F. Beat cream cheese and sugar until smooth. Add vanilla and espresso, then eggs.
  3. Pour the cheesecake batter into the cooled crust. Bake for 1 hour 15 minutes.
  4. Let the cheesecake cool completely. Refrigerate for at least 12 hours.
  5. Make the chocolate ganache by heating heavy cream and melting chocolate chips. Spread over the cooled cheesecake.

Notes

Ensure the cheesecake cools completely to prevent cracking. Use high-quality espresso for the best flavor. Refrigerate overnight for optimal texture.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 20
  • Sodium: 200
  • Fat: 25
  • Saturated Fat: 15
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 10
  • Cholesterol: 100