Espresso Cheesecake

This creamy espresso cheesecake recipe is the perfect dessert to make for the holidays! A creamy cheesecake filling made with instant espresso powder, on top of an Oreo cookie crust, and then topped with an espresso chocolate ganache. And the best part is the cheesecake can be made the day before!

 

I’m a big fan of cheesecake around here in case you didn’t know. So much so I even wrote a cookbook on it, Cheesecake For All Seasons. I love all kinds of cheesecake from these no bake banana pudding cheesecake bars, to this Bailey’s cheesecake, or maybe this peach cobbler cheesecake I love to make in the summer time. There really is a cheesecake for all the seasons. 

Like this espresso cheesecake recipe. You can make it for Christmas, or just any time a special occasion calls for a decadent slice of cheesecake. 

This recipe starts with my vanilla cheesecake recipe but I stir in instant espresso powder to the cheesecake filling and make with an Oreo cookie crust. After it’s baked I poured a chocolate ganache over the top that is made with a hint of espresso.

You will want to make this chocolate espresso cheesecake and serve it the next day making it a wonderful make ahead dessert.

Why This Recipe Works

• Perfect show-stopping dessert to serve for the holidays
• Great make ahead holiday dessert as the cheesecake needs to set up in the fridge overnight
• A layer of chocolate ganache poured over the filling before serving
• Big coffee flavor!

Ingredients Needed

• Oreo cookies – I used regular Oreo cookies. There’s no need to remove the filling. You can also use gluten free Oreos to make this a gluten free cheesecake.
• Salt – I like to add a pinch of salt in the filling to help balance the sweetness.
• Butter – I used unsalted butter but you can also use salted butter. Just omit the added salt. 
• Granulated sugar 
• Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture. 
• Corn starch – A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
• Vanilla extract 
• Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast. 
• Sour cream – Full fat is best, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt. 
• Espresso powder – I used instant espresso powder in the filling and ganache. You can instant coffee but it won’t be as strong in flavor.
• Chocolate – I used a semi-sweet chocolate bar for the ganache that I finely chopped, but dark chocolate can also be used. Or chocolate chips.
• Heavy whipping cream – I used some heavy cream in the ganache and in the cheesecake.

How To Make Espresso Cheesecake

Make Oreo cookie crust

Prep oven. Preheat oven to 350°F (180°C), with rack in middle of oven. You can spray the springform pan with cooking spray and also line the bottom with parchment paper if needed.

Make cookie crust. Pulse the Oreo cookies in a food processor or blender until finely ground into fine crumbs. Place the cookie crumbs in a large bowl, and stir in the melted butter.

Assemble the crust. Press the crumb mixture firmly into the bottom of the pan and slightly up the sides of a 9 inch springform cheesecake pan, using the bottom of a measuring cup (or you can use your fingers).

Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and sugar on medium speed for 4 minutes. You can also make the filling with a hand mixer.

Add remaining ingredients. Add the salt and vanilla beating after each addition. Add the eggs, one at a time, beating for one minute after each addition.

Add the sour cream, and heavy cream and beat until incorporated.

Add espresso powder and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).

Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water it still gets in. 

Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour filling into the pan. Pour the cheesecake batter into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.

Place in the oven. Place the roasting pan with the springform pan in it, in the oven.

Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake the cheesecake. Bake at 325°F (160°C) for 1 ½ hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking. 

Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.

Chill the cheesecake. Remove the cheesecake from the roasting pan. Run a knife around the edges on the inside of the cheesecake to release from the springform pan. Cover the top of the cheesecake with a paper towel or wax paper(to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the ganache topping.

Chop chocolate into fine pieces and place into a heatproof bowl.

Heat cream in a saucepan over medium heat until simmering, but not boiling. Or you can do this in a microwave-safe bowl. Add espresso powder and stir in to dissolve. Pour hot cream over the chopped chocolate. Let sit for 5 minutes, do not stir.

After 5 minutes, whisk until smooth. Let sit for 5-10 minutes until it slightly thickens.

Pour the ganache cooled cheesecake before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes before slicing and serving. Top with whipped cream, if desired

Recipe Tips

• Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub. 
• Use softened cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
• Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap in a few layers of tin foil, and then wrap in a slow cooker liner. I’ve also used a silicone pan as well that’s also a great option. Read more here about what is a water bath?
• Bake in a water bath. A water bath allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake. 
• Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake.

Serving Suggestions And Recipe Variations

• Whipped cream for serving: I like to top the cheesecake with homemade whipped cream. You can use a piping bag and pipe some on top.
• Add more chocolate: You could also add a few chocolate curls or chocolate-covered espresso beans for a pretty presentation.
• Make a graham cracker crust instead. You can always swap and use graham crackers. Use my crust recipe from my vanilla cheesecake recipe.

Storage Instructions

Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.

You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!

Recipe FAQs:

More Recipes To Try

If you’re craving more cheesecake be sure to try my lemon blueberry cheesecake with a graham cracker crust and fresh blueberry topping. Or try my creme brulee cheesecake – tastes just like creme brulee!

If you want an easy cheesecake dessert then try my cheesecake pie made in a pie plate and no water bath is needed!