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Espresso Cheesecake

Rich and creamy espresso cheesecake with a chocolate cookie crust, topped with a smooth espresso chocolate ganache.

  • Total Time: 9 hours 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 35 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated white sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • ⅔ cup sour cream, room temperature
  • ⅔ cup heavy cream, room temperature
  • 3 tablespoons instant espresso powder
  • 4 ounces semi-sweet or bittersweet chocolate, chopped
  • ½ cup heavy cream (for ganache)
  • 1 ½ teaspoons instant espresso powder (for ganache)

Instructions

  1. Preheat oven to 350°F. Prepare an 8-inch springform pan with non-stick spray.
  2. Crush Oreo cookies in a food processor. Add melted butter and pulse until combined. Press mixture into the bottom and about 1 inch up the sides of the pan.
  3. Bake crust for 10 minutes and allow to cool.
  4. In a large bowl, beat cream cheese until smooth. Add sugar, cornstarch, and salt; mix until combined.
  5. Add espresso powder and vanilla extract; mix until just combined.
  6. Beat in heavy cream.
  7. Add eggs one at a time, mixing until just combined after each addition.
  8. Fold in sour cream gently until smooth.
  9. Pour filling into prepared crust and tap pan to release air bubbles.
  10. Bake at 350°F for 15 minutes, then reduce heat to 200°F and bake for 55 to 60 minutes until center slightly jiggles but sides are set.
  11. Turn off oven and leave cheesecake inside for 30 minutes. Crack oven door and cool for an additional 15 minutes.
  12. Remove cheesecake from oven and cool completely on a wire rack. Refrigerate at least 8 hours or overnight.
  13. For ganache, heat ½ cup heavy cream until just boiling. Pour over chopped chocolate and 1 ½ teaspoons espresso powder. Let sit 1-2 minutes, then whisk until smooth.
  14. Pour ganache over chilled cheesecake and smooth evenly. Refrigerate until ganache is set before serving.

Notes

Use room temperature ingredients for a smooth batter. Baking at a lower temperature after initial baking prevents cracking. Letting the cheesecake cool gradually in the oven helps maintain a creamy texture. Ganache topping adds a rich espresso chocolate finish.

  • Author: Sophie Lane
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 480
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 120mg