Go Back
A slice of espresso cheesecake on a gray plate with a dark chocolate cookie crust, creamy tan espresso filling, and chocolate ganache topping garnished with chocolate shavings and chocolate-covered espresso beans, served alongside a cup of black coffee.

Espresso Cheesecake

This decadent Espresso Cheesecake features a dark chocolate Oreo crust, a dense and creamy coffee-infused filling, and a silky chocolate ganache topping adorned with chocolate curls.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling 8 minutes
Total Time 9 hours 40 minutes
Servings: 12 slice
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 24 cookies Oreos Crushed fine
  • 5 tablespoon unsalted butter Melted
  • 32 oz cream cheese Room temperature
  • 1 ¼ cups granulated sugar White
  • 4 large eggs Room temperature
  • ½ cup sour cream Room temperature
  • 2 tablespoon instant espresso powder Dissolved in 1 tablespoon hot water
  • 1 tablespoon vanilla extract Flavor
  • ½ cup chocolate chips Semi-sweet
  • ½ cup heavy cream Hot
  • 1 bar dark chocolate For shavings

Equipment

  • 1 Springform pan 9-inch
  • 1 Stand mixer Or hand mixer
  • 1 Roasting pan For water bath

Method
 

  1. Preheat oven to 325°F. Mix crushed Oreos and butter; press into a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
  3. Stir in sour cream, vanilla, and dissolved espresso. Pour over crust.
  4. Place pan in a water bath and bake for 60–70 minutes until center is slightly wobbly.
  5. Cool in oven for 1 hour, then refrigerate overnight.
  6. Pour hot cream over chocolate chips to make ganache; spread over cheesecake and top with shavings.

Notes

Use a water bath to ensure the cheesecake bakes evenly without cracking. Dissolve the espresso powder in a small amount of hot water to avoid a grainy texture.