Description
A rich and creamy espresso coffee cheesecake topped with smooth chocolate ganache, perfect for coffee lovers and dessert enthusiasts.
Ingredients
Scale
- 2 cups Oreo crumbs
- 4 tbsp unsalted butter, melted
- 3 packages cream cheese (8 oz each), at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup brewed espresso
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup chocolate chips (semi-sweet)
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, pulse the Oreos until finely crushed. Mix with melted butter and press into the bottom of an 8 or 9-inch springform pan. Bake for 10 minutes, then cool.
- Lower the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and espresso. Mix thoroughly.
- Add the eggs one at a time, mixing well after each addition. Pour the batter into the cooled crust.
- Place the springform pan in a roasting pan filled with 1 inch of water. Bake for 65-85 minutes until set.
- Let the cheesecake cool at room temperature, then refrigerate overnight.
- For the ganache, boil the heavy cream and pour it over the chocolate chips. Stir until smooth and allow to cool slightly.
- Unmold the cheesecake, top with ganache, and garnish with chocolate shavings if desired. Serve and enjoy!
Notes
For a stronger coffee flavor, add more brewed espresso or espresso powder. Store leftovers in the refrigerator for up to a week or freeze individual slices.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: cheesecake, coffee, dessert, espresso, chocolate