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
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix Oreo crumbs, melted butter, and salt. Press firmly into the pan to form the crust. Chill while preparing filling.
- Beat cream cheese until smooth, then add sugar, sour cream, and vanilla. Mix until creamy.
- Add espresso and mix until combined. Beat in eggs one at a time, mixing gently to avoid overbeating.
- Pour filling into prepared crust and smooth the top. Bake 55–65 minutes, until edges are set but center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake rest inside for 1 hour. Cool completely, then refrigerate at least 4 hours or overnight.
- 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