Description
Espresso Cheesecake is a rich, indulgent dessert that combines creamy cheesecake with the bold flavor of espresso. Topped with a smooth chocolate ganache, this decadent treat is perfect for coffee lovers.
Ingredients
Scale
- For the Crust: 2 cups (240g) Oreo crumbs
- 4 Tbsp unsalted butter, melted (about 1/2 stick)
- For the Cheesecake: 3 packages cream cheese (8 oz each, at room temperature)
- 1 cup (198g) granulated sugar
- 1 tsp vanilla extract
- 1/3 cup brewed espresso (cooled)
- 3 large eggs
- For the Chocolate Ganache: 1/2 cup (118ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350º F (175º C). Pulse the Oreos in a food processor until finely ground. Combine with melted butter, press into a 9-inch springform pan, and bake for 10 minutes. Let it cool to room temperature.
- Lower the oven temperature to 325º F (163º C). Beat the cream cheese and sugar until smooth. Add the vanilla extract and cooled espresso, then mix in the eggs one at a time. Pour the batter over the cooled crust.
- Place the springform pan inside an oven-safe bag, then place it in a roasting pan filled with 1 inch of water. Bake for 65–85 minutes until slightly wobbly in the center. Let cool in the oven with the door cracked for 60–90 minutes, then refrigerate overnight.
- Heat the heavy cream until it begins to simmer. Pour over the chocolate chips and stir until smooth. Drizzle over the chilled cheesecake.
- Remove the cheesecake from the springform pan, slice, and enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg