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Chocolate Espresso Cheesecake with Oreo Crust and Coffee Whipped Cream Recipe

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★★★★★

4.5 from 106 reviews

This rich and indulgent Coffee Espresso Oreo Cheesecake combines a buttery Oreo crust with a creamy coffee-flavored cheesecake filling. Topped with a smooth chocolate espresso ganache and finished with luscious coffee whipped cream, this dessert is perfect for coffee lovers looking for a decadent treat. Baked in a water bath for a silky texture, this cheesecake is as impressive as it is delicious.

Ingredients

Scale

Oreo Crust

  • 20 Oreos
  • ¼ cup (57g) unsalted butter, melted

Coffee Cheesecake Filling

  • 32 ounces (900g) full fat block cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full fat sour cream, about 1 scant cup, at room temperature
  • 1 Tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 Tablespoons (18g) espresso powder

Chocolate Espresso Ganache

  • 1 cup (170g) semi-sweet chocolate chips
  • 1 teaspoon (2g) espresso powder
  • ½ cup (120mL) heavy whipping cream

Coffee Whipped Cream

  • ½ cup (120mL) heavy whipping cream
  • ½ Tablespoon granulated or powdered sugar
  • 1 teaspoon (2g) espresso powder

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray and set aside.
  2. Make the Oreo Crust: Crush the Oreos into fine crumbs using a food processor. Pour into a large bowl, drizzle melted butter over and mix until evenly coated. Press the mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Remove and allow to cool.
  3. Prepare Cheesecake Filling: In a large bowl or stand mixer fitted with paddle attachment, beat softened cream cheese on medium-high speed until smooth (about 2 minutes). Add granulated sugar and beat again until fully combined, about 2 minutes.
  4. Add Sour Cream and Vanilla: Lower mixer speed to low, add sour cream and vanilla extract; mix until fully incorporated.
  5. Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined and no streaks remain.
  6. Add Espresso Powder: Mix in espresso powder gently on low until dissolved, then fold batter with a spatula to ensure no lumps, continuing on low speed if needed for smooth consistency.
  7. Assemble Water Bath and Bake: Pour batter into prepared pan. Place springform pan inside a slightly larger pan, which itself goes inside an even larger pan. Fill outermost pan with hot water halfway up the sides of the middle pan. Carefully transfer to the oven and bake 1 hour 20 minutes to 1 hour 45 minutes until the center jiggles slightly and internal temperature reaches 145ºF (63ºC).
  8. Cool the Cheesecake: Turn off oven and let cheesecake cool inside for 1 hour. Remove springform pan from water bath and cool on rack for 2 more hours. Cover and refrigerate for at least 6 hours or overnight.
  9. Prepare Chocolate Espresso Ganache: Combine chocolate chips and espresso powder in a medium bowl. Heat heavy cream in microwave or stovetop until just bubbling. Pour over chocolate and let sit 1 minute. Stir gently until smooth and glossy. Let cool 5 minutes.
  10. Apply Ganache: Loosen crust from pan edges, release springform ring. Pour cooled ganache over cheesecake top; spread evenly with spatula. Let set at least 15 minutes.
  11. Make Coffee Whipped Cream: In a large bowl or stand mixer fitted with whisk, combine heavy cream, sugar, and espresso powder. Whip on medium speed until frothy (2-3 minutes), then increase speed to medium-high to form stiff peaks (additional 30 seconds to 1 minute).
  12. Finish and Serve: Pipe or spread coffee whipped cream onto ganache. Slice and serve. Store leftovers tightly covered in fridge up to 5 days or freeze up to 3 months, thaw overnight in fridge.

Notes

  • Be sure all dairy ingredients are at room temperature to ensure a smooth batter.
  • Using a water bath helps prevent cracking and promotes even baking with a creamy texture.
  • The espresso powder enhances the coffee flavor without adding liquid.
  • The cheesecake is best after chilling overnight to fully set.
  • Freeze leftovers wrapped tightly and thaw slowly in refrigerator to maintain texture.
  • For a thicker ganache drip, pour gently and let excess drip down sides if desired.

Keywords: cheesecake, coffee cheesecake, espresso cheesecake, Oreo crust, chocolate ganache, coffee whipped cream, dessert, baked cheesecake

Find it online: https://dailysimplerecipe.com/chocolate-espresso-cheesecake-with-oreo-crust-and-coffee-whipped-cream-recipe/