Espresso Cheesecake with Oreo Crust and Glossy Chocolate Ganache Recipe
A luscious espresso Cheesecake with a chocolate Oreo crust, finished with a glossy chocolate ganache. This bake-and-chill dessert delivers creamy coffee-kissed filling, a crunchy cookie crust, and a silky ganache topping for a polished, cafe-worthy slice.
- Prep Time: 20 minutes
- Cook Time: 75–90 minutes (including water bath)
- Total Time: 5 hours (including chilling)
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups Oreo crumbs (filling removed)
- 4 tbsp unsalted butter, melted
Filling
- 3 packages cream cheese (8 oz each), room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup brewed espresso, cooled to room temperature
- 3 large eggs
Topping / Ganache
- 1 cup semisweet or dark chocolate chips
- ½ cup heavy cream
- Optional garnish: whipped cream, crushed espresso beans, cocoa powder
Instructions
- Prepare crust Combine the Oreo crumbs with the melted butter until evenly moistened, then press firmly into the bottom of a springform pan. Pre-bake at 350°F (175°C) for 8–10 minutes and let cool while you prepare the filling.
- Cool crust Allow the crust to cool completely before adding the filling to ensure a crisp base.
- Make filling Beat the room-temperature cream cheese until smooth and creamy, then blend in sugar and vanilla until light and fluffy.
- Add espresso Stir in the cooled espresso until evenly incorporated.
- Incorporate eggs Add eggs one at a time, mixing gently after each addition to avoid incorporating air.
- Fill and bake Pour filling over the cooled crust. Place the springform pan into a larger baking pan with hot water and bake at 325°F (165°C) for about 65–85 minutes, until the edges are set and the center has a slight jiggle.
- Cool gradually Turn off the oven, crack the door, and let the cheesecake rest in the oven for 30 minutes to reduce cracking.
- Prepare ganache Heat heavy cream until just steaming, pour over chocolate chips, let sit 1–2 minutes, then stir until glossy and smooth.
- Apply ganache and chill Cool ganache slightly and pour over the chilled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
- Serve Garnish with whipped cream, cocoa powder, or crushed espresso beans as desired and slice to serve.
Notes
- Let the cake chill fully for cleaner slices; overnight refrigeration yields the best texture.
- If cracks appear, top with ganache to conceal imperfections.
- For a stronger coffee flavor, increase espresso to ½ cup, but adjust sugar if needed.
- Can be frozen unfrosted slices for up to 2 months; thaw in the refrigerator before serving.
Keywords: espresso cheesecake, Oreo crust, chocolate ganache, coffee cheesecake, bake and chill
