Espresso Cheesecake
The ultimate indulgence, Espresso Cheesecake features a rich, creamy filling infused with espresso and a crunchy Oreo crust. Perfect for special occasions or a cozy night in, this dessert is sure to impress and satisfy your sweet cravings!
Equipment
- Frying Pan
- Whisk
- Food Processor
- Oven
- Large Pot
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups OREO cookie crumbs (about 20 cookies, not double stuffed)
- 6 tablespoons butter melted
- ¼ teaspoon salt
- 24 ounces cream cheese softened (3 packages)
- ¾ cup granulated sugar
- 3 tablespoons flour
- ¼ cup espresso or strong coffee, cooled to room temperature
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ¼ cup heavy whipping cream
- 4 ounces bittersweet or dark chocolate roughly chopped (bars are best to use BUT you can use high quality chocolate chips)
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- ½ teaspoon vanilla extract
- ¾ to 1 cup powdered sugar
- espresso beans optional
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan by applying a generous layer of non-stick spray. This will ensure easy removal after baking.
- In a food processor, add approximately 20 Oreo cookies. Pulse them until you achieve a fine crumb consistency. This should yield about 2 cups of OREO cookie crumbs. Then, add the melted butter and salt. Pulse again until everything is well combined.
- Pour the crust mixture into the prepared springform pan. Using the bottom of a measuring cup, pack the crumbs down firmly, creating a crust that reaches about one inch up the sides of the pan. This will serve as a sturdy base for your cheesecake.
- Place the crust in the preheated oven and bake for 10 minutes. Once done, allow it to cool while you prepare the cheesecake filling.
- In the bowl of a stand mixer (or using a hand mixer), add the cream cheese. Beat for at least 5 minutes until it’s smooth and creamy, scraping the sides and bottom of the bowl as needed. This step is crucial for achieving that luscious texture.
- Add in the granulated sugar and flour, mixing until combined. Next, slowly pour in the espresso, and mix until just combined. Make sure to scrape the sides of the bowl again.
- Now it's time to add the heavy whipping cream and vanilla extract. Beat for an additional 1 to 2 minutes, ensuring everything is well blended and smooth.
- Slowly add in the eggs, one at a time, mixing on low speed until just combined after each addition. Be cautious not to overmix, as this can lead to cracks in your cheesecake.
- Pour the cheesecake filling over the cooled OREO crust. Gently tap the pan on the counter 10 to 15 times to release any air bubbles trapped in the batter.
- Return the cheesecake to the oven and bake for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F (93°C) and continue baking for another 55 to 60 minutes. The edges should be set, while the center should still jiggle slightly.
- When the baking time is up, turn off the oven and leave the cheesecake inside for 30 minutes. After that, crack the oven door slightly and let it cool for an additional 15 minutes. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, place it in the refrigerator for at least 8 hours, or overnight, to set fully.
- For the ganache topping, bring the heavy cream to a boil, either on the stovetop or in the microwave. Carefully pour it over the chopped chocolate, allowing it to sit for 1 to 2 minutes. Whisk until smooth.
- Carefully pour the ganache over the chilled cheesecake and smooth it out. For an extra touch, prepare the cream cheese frosting by mixing the softened cream cheese and butter in a bowl using a hand mixer until light and fluffy. Add the vanilla extract and mix again until just combined. Gradually add in the powdered sugar and mix until fully integrated. Transfer the frosting to a piping bag and pipe around the edge of the cheesecake for a beautiful finish.
- Finally, garnish with chocolate shavings or espresso beans if desired, and slice to serve. Enjoy every delicious bite!
Notes
- Storage: Store any leftover cheesecake tightly covered in an airtight container in the refrigerator for up to 5 days. It makes for a delicious snack the following days!
- Freezing: If you'd like to make this dessert in advance, you can freeze the cheesecake without the ganache and other toppings. Wrap it tightly in plastic wrap and then in foil before placing it in a freezer-safe container. Thaw in the refrigerator overnight before serving.
- Variations: Try swapping out the OREO cookie crumbs for another cookie variety, such as chocolate graham crackers, to give your cheesecake a different flavor twist.
- Mini Cheesecakes: For a fun twist, consider making mini versions of this cheesecake using a muffin tin. Just adjust the baking time accordingly!
- Flavor Boosts: Feel free to add a tablespoon of instant coffee powder into the cheesecake batter for an even stronger coffee flavor.