Espresso Cheesecake with Chocolate Ganache and Coffee Bean Garnish Recipe

Introduction

This Espresso Cheesecake is a luscious dessert that combines the rich, creamy texture of classic cheesecake with a bold coffee flavor. Featuring a crunchy Oreo crust and topped with smooth chocolate ganache, it’s perfect for coffee lovers looking to impress.

Ingredients

• 2 cups Oreo crumbs (about 24 Oreos, filling removed)
• 4 tablespoons unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup brewed espresso (strong coffee)
• 3 large eggs
• Optional: Whole espresso beans for topping
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin.
3. Step 3: In a bowl, combine the Oreo crumbs with melted butter and mix until evenly moistened.
4. Step 4: Press this mixture firmly into the bottom of a 9-inch springform pan.
5. Step 5: Bake the crust for 10 minutes, remove from the oven, and let it cool. Turn the oven’s temperature down to 325°F (160°C).
6. Step 6: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
7. Step 7: Add sugar and vanilla extract, continuing to mix until well blended.
8. Step 8: Gradually add the brewed espresso and mix until fully incorporated.
9. Step 9: Add the eggs one at a time, mixing gently after each addition to avoid incorporating air, which helps prevent cracking.
10. Step 10: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
11. Step 11: Place the springform pan in a larger baking dish and fill the outer dish with hot water to create a water bath, ensuring even temperature and preventing cracks.
12. Step 12: Bake at 325°F (160°C) for 65–85 minutes or until the edges are set and the center is slightly jiggly.
13. Step 13: Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly for 1 hour to avoid sudden temperature changes.
14. Step 14: In a heatproof bowl, pour hot heavy cream over the chocolate chips. Let it sit 1–2 minutes, then stir until the ganache is smooth.
15. Step 15: Cool ganache for 5–7 minutes, then pour over the cooled cheesecake and spread evenly with a spatula.
16. Step 16: Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
17. Step 17: Remove the springform pan carefully, garnish with whole espresso beans if desired, and serve chilled.

Tips & Variations

• Use strong brewed espresso for a more intense coffee flavor; instant espresso powder can be substituted if preferred.
• Remove the Oreo filling to avoid added sweetness overpowering the cheesecake’s balanced taste.
• To prevent cracks, mix eggs gently and bake in a water bath as described.
• For a mocha twist, add a tablespoon of cocoa powder to the cheesecake batter along with espresso.
• Decorate with whipped cream or drizzle extra chocolate ganache on top for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, you can substitute brewed coffee for espresso, but the coffee flavor will be milder. For a stronger taste, use a concentrated coffee or espresso.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, mix the eggs gently to avoid incorporating air and bake the cheesecake in a water bath at a lower temperature. Also, cool the cheesecake gradually with the oven door slightly open before refrigerating.

Espresso Cheesecake with Chocolate Ganache and Coffee Bean Garnish Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

This Espresso Cheesecake combines rich coffee flavor with a creamy, smooth texture on a crunchy Oreo crust. Enhanced with a luscious chocolate ganache topping and finished with whole espresso beans, it’s a decadent dessert perfect for coffee lovers seeking an elegant treat.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups Oreo crumbs (about 24 Oreos, filling removed)
• 4 tablespoons unsalted butter, melted

Cheesecake Filling

• 3 packages (8 oz each) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup brewed espresso (strong coffee)
• 3 large eggs

Chocolate Ganache

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

Garnish

• Whole espresso beans for topping (optional)

Instructions

1. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Crush Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin.
2. Mix Crust Ingredients: In a bowl, combine the Oreo crumbs with melted unsalted butter and mix until evenly moistened.
3. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
4. Bake Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool. Reduce the oven temperature to 325°F (160°C).
5. Prepare Cheesecake Filling: Using an electric mixer, beat softened cream cheese in a large bowl until smooth and lump-free. Add granulated sugar and vanilla extract, continuing to mix until well combined.
6. Add Espresso: Gradually mix in the brewed espresso until fully incorporated into the cream cheese mixture.
7. Incorporate Eggs: Add the eggs one at a time, gently mixing after each addition to avoid incorporating air, which helps prevent cracking during baking.
8. Assemble Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula for an even surface.
9. Prepare Water Bath and Bake: Place the springform pan inside a larger baking dish and fill the outer dish with hot water to create a water bath, ensuring even temperature. Bake at 325°F (160°C) for 65–85 minutes, until edges are set and the center is slightly jiggly.
10. Cool Slowly: Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside for 1 hour to prevent cracking from sudden temperature changes.
11. Make Ganache: In a heatproof bowl, pour hot heavy cream over the semi-sweet chocolate chips. Let sit for 1–2 minutes, then stir until the ganache is smooth and fully melted.
12. Apply Ganache: Let the ganache cool for about 5–7 minutes, then pour it evenly over the cooled cheesecake, spreading gently with a spatula.
13. Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
14. Serve: Once set, carefully remove the springform pan. Garnish the top with whole espresso beans if desired, and serve chilled for the best flavor and texture.

Notes

• Using a water bath is key to preventing cracks and ensuring an even bake.
• Allowing the cheesecake to cool slowly in a slightly open oven prevents thermal shock and surface cracks.
• Room temperature cream cheese ensures a smoother filling without lumps.
• For a stronger coffee flavor, you can increase the brewed espresso slightly, but avoid excess liquid which may affect texture.
• Ganache can be made ahead and stored in the refrigerator; rewarm gently before topping the cheesecake.
• To remove Oreo filling easily, twist cookies apart before crushing.

Keywords: espresso cheesecake, Oreo crust, coffee dessert, chocolate ganache, creamy cheesecake, coffee dessert recipe