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Espresso Cheesecake


  • Author: Sarah White
  • Total Time: 5 hours 30 minutes (includes chilling)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Creamy espresso cheesecake with a chocolate Oreo crust is the ultimate dessert for coffee lovers. Bold, rich, and perfectly indulgent.


Ingredients

  • 2 cups Oreo cookie crumbs (about 20 cookies)

  • 6 tablespoons unsalted butter, melted

  • 1/4 teaspoon salt

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • 1/2 cup freshly brewed espresso (or strong coffee)

  • Optional toppings: chocolate ganache, whipped cream, cocoa powder, espresso beans


Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.

  2. Mix Oreo crumbs, melted butter, and salt. Press firmly into the pan to form the crust. Chill while preparing filling.

  3. Beat cream cheese until smooth, then add sugar, sour cream, and vanilla. Mix until creamy.

  4. Add espresso and mix until combined. Beat in eggs one at a time, mixing gently to avoid overbeating.

  5. Pour filling into prepared crust and smooth the top. Bake 55–65 minutes, until edges are set but center is slightly jiggly.

  6. Turn off oven, crack the door, and let cheesecake rest inside for 1 hour. Cool completely, then refrigerate at least 4 hours or overnight.

  7. Garnish with ganache, whipped cream, or toppings of choice before serving.

Notes

For neat slices, dip a sharp knife in hot water and wipe clean between cuts. Cheesecake keeps up to 5 days in the fridge or 2 months frozen.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American