Introduction

This rich and creamy espresso cheesecake combines the bold flavor of coffee with a chocolatey Oreo crust for a decadent dessert. Topped with a smooth chocolate ganache and optional espresso beans, it’s perfect for coffee lovers looking to impress.

A close-up view of a three-layer coffee-flavored cheesecake on a white plate with scattered coffee beans around it on a white marbled surface; the bottom layer is a dark crumbly crust, the middle layer is thick and creamy beige with small coffee specks throughout, and the top layer is covered evenly with shiny whole coffee beans, with one large slice removed revealing the smooth texture inside, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs (about 24 Oreos, filling removed)
4 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup brewed espresso (strong coffee)
3 large eggs
Optional: Whole espresso beans for topping
1/2 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin.
Step 3: In a bowl, combine the Oreo crumbs with melted butter and mix until evenly moistened.
Step 4: Press this mixture firmly into the bottom of a 9-inch springform pan.
Step 5: Bake the crust for 10 minutes, remove from the oven, and let it cool. Turn the oven’s temperature down to 325°F (160°C).
Step 6: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
Step 7: Add sugar and vanilla extract, continuing to mix until well blended.
Step 8: Gradually add the brewed espresso and mix until fully incorporated.
Step 9: Add the eggs one at a time, mixing gently after each addition to avoid incorporating air, which helps prevent cracking.
Step 10: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 11: Place the springform pan in a larger baking dish and fill the outer dish with hot water, creating a water bath. This keeps the temperature even and prevents cracks.
Step 12: Bake at 325°F (160°C) for 65–85 minutes or until the edges are set and the center is slightly jiggly.
Step 13: Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly for 1 hour to prevent sudden temperature changes.
Step 14: In a heatproof bowl, pour hot heavy cream over the chocolate chips. Let it sit for 1–2 minutes, then stir until the chocolate is melted and the ganache is smooth.
Step 15: Cool the ganache slightly for 5–7 minutes before pouring it over the cooled cheesecake. Use a spatula to spread it evenly over the surface.
Step 16: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 17: Once ready, carefully remove the springform pan, garnish with whole espresso beans if desired, and serve chilled.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor, or substitute with strong cold brew concentrate if preferred.
To avoid cracks, make sure ingredients are at room temperature and mix eggs gently.
For a nutty twist, add chopped toasted hazelnuts to the crust mixture.
Use dark chocolate chips for a richer ganache flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat is not recommended—serve it chilled for the best texture and flavor. You can also freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A round coffee-flavored cheesecake with three visible layers sits on a white plate on a white marbled texture. The bottom layer is a dark, crumbly crust, the middle layer is a thick, creamy light brown coffee mousse with a smooth texture, and the top layer is covered with a dense layer of shiny brown coffee beans. The cheesecake has a slice cut out, showing all the layers clearly, with some coffee beans scattered on the white marbled surface around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed espresso?

While brewed espresso provides the best depth of flavor, you can substitute 1 tablespoon of instant coffee dissolved in 1/3 cup hot water. Adjust to taste.

How do I prevent cracks on the cheesecake surface?

Mix eggs gently to avoid incorporating air, bake with a water bath to maintain even heat, and allow the cheesecake to cool slowly with the oven door slightly open.