Chocolate Espresso Cheesecake with Ganache Recipe

Introduction

This Chocolate Espresso Cheesecake with Ganache is a decadent dessert combining rich chocolate and bold espresso flavors. With a creamy filling on a crunchy Oreo crust and topped with smooth ganache and fluffy whipped cream, it’s perfect for special occasions or any time you crave a luxurious treat.

Ingredients

• 24-25 Oreos (preferably Double Stuf)
• 1/2 cup unsalted butter, melted
• 1/2 tsp espresso powder
• 2 (8 oz) cream cheese bricks, at room temperature
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract
• 2 1/2 tsp espresso powder
• 1 cup semi-sweet or dark chocolate (chips or chopped)
• 1/2 cup heavy whipping cream
• 3/4 cup heavy whipping cream
• 1 1/2 tsp instant pudding (vanilla or white chocolate)*
• 3/4 tsp vanilla extract
• 3 Tbsp powdered sugar
• Chocolate covered espresso beans, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Prepare the crust by combining Oreos and 1/2 teaspoon espresso powder in a food processor. Pulse until the mixture resembles crumbs.
3. Step 3: Add melted butter and pulse until completely combined.
4. Step 4: Press the crust mixture into a 9-inch pie plate or a 9-inch springform pan. Set aside.
5. Step 5: For the cheesecake filling, beat cream cheese with a mixer until smooth.
6. Step 6: Add granulated sugar and brown sugar, beating until combined.
7. Step 7: Add eggs, vanilla extract, and 2 1/2 teaspoons espresso powder. Beat until fully combined.
8. Step 8: Pour the filling over the crust and smooth the top evenly.
9. Step 9: Bake for 30-35 minutes, until the cheesecake is set and the center jiggles slightly when shaken.
10. Step 10: Turn off the oven and crack open the door. Let the cheesecake cool inside for 60 minutes.
11. Step 11: Remove from oven and allow to cool completely to room temperature.
12. Step 12: For the ganache, heat 1/2 cup heavy cream until just below boiling.
13. Step 13: Pour the hot cream over the chopped chocolate in a heat-safe bowl. Let sit for a few minutes to melt.
14. Step 14: Whisk ganache until smooth, then spread evenly over the cooled cheesecake.
15. Step 15: Refrigerate the cheesecake for at least 4-6 hours to set.
16. Step 16: When ready to serve, make the whipped cream by whisking 3/4 cup heavy cream and instant pudding mix until soft peaks form.
17. Step 17: Add vanilla extract and powdered sugar, then whisk until stiff peaks form.
18. Step 18: Pipe whipped cream onto the cheesecake. Garnish with chopped chocolate covered espresso beans if desired.
19. Step 19: Slice and serve chilled.

Tips & Variations

• For a stronger espresso flavor, add a bit more espresso powder to the filling or sprinkle some on top before serving.
• Use a springform pan for easier cheesecake removal and cleaner slices.
• Substitute dark chocolate for semi-sweet if you prefer a richer ganache.
• Add a pinch of salt to the ganache for enhanced depth of flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or enjoy cold. The whipped cream topping is best freshly made before serving, but the cheesecake itself holds well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and refrigerated to allow the flavors to meld. Just add whipped cream topping right before serving.

What can I use if I don’t have espresso powder?

You can substitute with finely ground instant coffee, but the flavor will be less intense. Another option is to omit it and rely on the chocolate flavor alone.

Chocolate Espresso Cheesecake with Ganache Recipe

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★★★★★

4.7 from 122 reviews

• Author: Naomi
• Total Time: 7 hours 35 minutes
• Yield: 8 servings 1x

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Description

This rich and decadent Chocolate Espresso Cheesecake combines the intense flavors of espresso and chocolate in a creamy, smooth cheesecake base. The Oreo crust infused with espresso powder adds a delightful crunch, while the silky chocolate ganache topping enhances every bite. Finished with fluffy whipped cream and a sprinkle of chocolate covered espresso beans, this dessert is perfect for coffee and chocolate lovers alike.

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Ingredients

Scale 1x2x3x

Crust

• 24–25 Oreos (preferably Double Stuf)
• 1/2 cup unsalted butter, melted
• 1/2 tsp espresso powder

Cheesecake Filling

• 2 (8oz) cream cheese bricks, at room temperature
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs, at room temperature
• 2 tsp vanilla extract
• 2 1/2 tsp espresso powder

Ganache

• 1 cup semi-sweet or dark chocolate (chips or chopped)
• 1/2 cup heavy whipping cream

Whipped Cream

• 3/4 cup heavy whipping cream
• 1 1/2 tsp instant pudding (vanilla or white chocolate)
• 3/4 tsp vanilla extract
• 3 Tbsp powdered sugar

Topping

• Chocolate covered espresso beans, chopped

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
2. Make Crust: In a food processor, pulse Oreo cookies and 1/2 teaspoon espresso powder until they resemble fine crumbs. Add the melted butter and pulse again until fully combined. Press this mixture firmly into the bottom of a 9-inch pie plate or springform pan to create the crust. Set aside.
3. Prepare Cheesecake Filling: Using a stand or hand mixer, beat the cream cheese until smooth and creamy. Add granulated sugar and brown sugar, beating until well combined. Incorporate the eggs one at a time along with 2 teaspoons vanilla extract and 2 1/2 teaspoons espresso powder, mixing until smooth.
4. Assemble and Bake: Pour the cheesecake filling over the prepared crust, smoothing the top evenly with a rubber spatula. Bake for 30 to 35 minutes until the edges are set and the center jiggles slightly when the pan is shaken gently.
5. Cool Cheesecake: Turn off the oven, crack open the oven door, and let the cheesecake cool inside for 60 minutes to prevent cracking. Remove the cheesecake and allow it to cool to room temperature on the counter.
6. Prepare Ganache: Heat 1/2 cup heavy cream just below boiling either in the microwave or on the stove. Pour the hot cream over the chopped chocolate in a heat-safe bowl and let it sit for a few minutes to melt. Whisk until smooth and glossy.
7. Apply Ganache: Pour the ganache over the cooled cheesecake, spreading it into an even layer. Refrigerate the cheesecake for at least 4 to 6 hours to allow the ganache to set and the flavors to meld.
8. Make Whipped Cream: When ready to serve, whisk 3/4 cup heavy cream with instant pudding mix until soft peaks form. Add 3/4 teaspoon vanilla extract and 3 tablespoons powdered sugar, then whisk until stiff peaks form.
9. Decorate: Using a piping bag fitted with your favorite tip, pipe the whipped cream evenly over the ganache-topped cheesecake. If desired, sprinkle with chopped chocolate covered espresso beans for added texture and flavor.
10. Serve and Store: Slice and serve the cheesecake chilled. Store leftover cheesecake in the refrigerator covered tightly to maintain freshness.

Notes

• Room temperature ingredients help create a smooth, creamy cheesecake filling.
• Cracking can be minimized by gradual cooling inside the oven after baking.
• You may substitute dark or semi-sweet chocolate chips for ganache depending on your preference.
• If you don’t have instant pudding mix, you can omit it, but it helps stabilize the whipped cream.
• For best results, chill cheesecake at least 6 hours or overnight before serving.
• Use a springform pan if possible for easier removal of the cheesecake.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate espresso cheesecake, chocolate cheesecake, espresso dessert, Oreo crust cheesecake, ganache cheesecake