Espresso Cheesecake with Oreo Crust & Ganache
If you’re a coffee lover, chocolate enthusiast, or cheesecake addict — this dessert is everything. Creamy, rich, with a deep espresso flavor, topped with silky ganache and optional cream cheese frosting. The Oreo cookie crust takes it over the top!
📝 Ingredients
Crust:
- 2 cups Oreo cookie crumbs (about 20 cookies, not double-stuffed)
- 6 tablespoons melted butter
- ¼ teaspoon salt
Filling:
- 24 oz (680 g) cream cheese, softened (3 packages)
- ¾ cup granulated sugar
- 3 tablespoons flour
- ¼ cup espresso or strong coffee
- ½ cup heavy whipping cream
- 3 eggs
Ganache:
- ¼ cup heavy whipping cream
- 4 oz dark or bittersweet chocolate, chopped
Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ¾ to 1 cup powdered sugar
- Espresso beans, for garnish (optional)
👩🍳 Instructions
1. Oreo Crust
- Preheat oven to 350°F (175°C) and prepare an 8-inch springform pan with non-stick spray.
- Pulse about 20 Oreo cookies in a food processor to make fine crumbs (about 2 cups). Add melted butter and salt, pulse again until combined.
- Press the crumb mixture into the pan, forming an even base and pushing up about 1 inch along the sides.
- Bake for 10 minutes, then set aside to cool.
2. Cheesecake Filling
- Beat the cream cheese on medium speed for 5 minutes until completely smooth, scraping the bowl as needed.
- Add sugar and flour, mix until fully incorporated.
- Add espresso and mix just until combined.
- Pour in heavy cream and beat for another 1–2 minutes.
- Add eggs one at a time, mixing gently just until incorporated. Do not overmix.
- Pour filling over the cooled crust. Tap the pan on the counter 10–15 times to release air bubbles.
- Bake at 350°F for 15 minutes, then reduce the oven temperature to 200°F (without opening the door) and continue baking for 55–60 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 30 minutes. Then crack the oven door and let cool for another 15 minutes. Remove and cool completely on a wire rack.
- Refrigerate for at least 8 hours or overnight.
3. Ganache Topping
- Once the cheesecake is thoroughly chilled, heat the cream until it just begins to boil.
- Pour over the chopped chocolate, wait 1–2 minutes, then whisk until smooth.
- Pour and spread evenly over the cheesecake.
4. Cream Cheese Frosting (Optional)
- Beat softened cream cheese and butter until fluffy. Add vanilla.
- Slowly mix in powdered sugar until desired consistency is reached.
- Pipe a border around the edge of the cheesecake and garnish with espresso beans or chocolate shavings.
🎉 Tips
- For best flavor, use real espresso or very strong brewed coffee.
- Cheesecake keeps well in the fridge for up to 5 days.
- Can be frozen (wrap tightly in plastic wrap + foil).
💬 Would you try this rich espresso cheesecake? Tell us in the comments! 👇
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