Description
A creamy, coffee-infused cheesecake with a chocolate cookie crust and a silky ganache topping—perfect for celebrations or comforting everyday moments.
Ingredients
Scale
- 2 cups (240g) Oreo crumbs
- 4 tbsp unsalted butter, melted
- 3 (8 oz) packages full-fat cream cheese, room temp
- 1 cup (198g) granulated sugar
- 1 tsp vanilla extract
- ⅓ cup strong brewed espresso or instant espresso
- 3 large eggs
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF. Combine Oreo crumbs and melted butter, press into springform pan, and bake for 10 minutes. Cool.
- Lower oven to 325ºF. Beat cream cheese until smooth. Add sugar, vanilla, and espresso; beat again. Mix in eggs one at a time.
- Wrap pan in a turkey bag. Place in roasting pan and add 1 inch of hot water.
- Bake for 75–85 minutes until edges are set and center jiggles slightly.
- Remove from water bath, place back in oven (off) with door cracked for 60–90 minutes. Refrigerate overnight.
- Heat cream until boiling. Pour over chocolate chips, let sit, then stir until smooth. Cool slightly and pour over cheesecake.
Notes
Use full-fat cream cheese and let it come to room temperature before mixing for the best texture. Always let the cheesecake cool slowly to avoid cracks.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: espresso, cheesecake, coffee dessert, chocolate ganache