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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
