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slice of espresso cheesecake showing creamy layers and chocolate ganache
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Espresso Cheesecake Recipe

This Espresso Cheesecake is rich, creamy, and perfectly balanced with bold coffee flavor. It features a chocolate cookie crust, smooth espresso-infused cheesecake filling, and a silky chocolate ganache topping making it a perfect dessert for coffee lovers.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups OREO cookie crumbs about 20 cookies
  • 6 tablespoons butter melted
  • ¼ teaspoon salt
Filling:
  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • ¼ cup espresso or strong coffee cooled
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
Ganache Topping:
  • ¼ cup heavy whipping cream
  • 4 ounces bittersweet or dark chocolate chopped
Cream Cheese Frosting (Optional):
  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • ½ teaspoon vanilla extract
  • ¾ to 1 cup powdered sugar
  • Espresso beans for garnish, optional

Method
 

  1. Preheat oven to 350°F (175°C) and prepare an 8-inch springform pan.
  2. Mix Oreo crumbs, melted butter, and salt. Press into pan and slightly up the sides. Bake for 10 minutes and cool.
  3. Beat cream cheese until smooth (about 5 minutes). Add sugar and flour, mix well.
  4. Add espresso, heavy cream, and vanilla. Mix until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Pour filling over crust and tap pan to remove air bubbles.
  7. Bake 15 minutes at 350°F, then reduce to 200°F and bake 55–60 minutes.
  8. Let cool in oven (door closed 30 minutes, then slightly open 15 minutes).
  9. Cool completely, then refrigerate at least 8 hours.
  10. Make ganache, pour over chilled cheesecake, and spread evenly.
  11. Optional: pipe cream cheese frosting and garnish before serving.

Notes

For the best Espresso Cheesecake, use room temperature cream cheese and eggs to create a smooth, lump-free batter, and beat the cream cheese well before adding the other ingredients. Once you add the eggs, mix gently to avoid incorporating too much air, which can cause cracks. Bake using the two-step method and remove the cheesecake when the center still has a slight jiggle. Let it cool slowly, then chill it overnight for the creamiest texture and richest flavor. Add the ganache only after the cheesecake is fully chilled, and use a sharp knife wiped clean between slices for neat, bakery-style servings.