Indulge in the ultimate dessert experience with this Rich and Creamy Coffee Cheesecake. Featuring a decadent Oreo crust, smooth coffee-infused cheesecake filling, and a luscious chocolate ganache topping, this dessert is a dream for coffee and chocolate lovers alike. Perfect for special occasions or whenever you crave something sweet and indulgent, this cheesecake is a true masterpiece of flavors and textures.
Ingredients
Crust :
- 2 cups Oreo crumbs (about 20 Oreos, finely crushed)
- 4 tablespoons unsalted butter, melted (1/2 stick)
Cheesecake Filling :
- 3 packages cream cheese, at room temperature (8 oz each, full fat recommended)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup brewed espresso, cooled
- 3 large eggs
- 1 oven-safe turkey bag (for the water bath)
Chocolate Ganache :
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Crust : Preheat your oven to 350°F (175°C). Combine the Oreo crumbs and melted butter in a mixing bowl until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake the crust for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling : Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and sugar together using a hand or stand mixer until smooth and creamy. Add the vanilla extract and brewed espresso, mixing until fully combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent air bubbles. Pour the cheesecake filling over the cooled crust.
- Prepare the Water Bath : Place the springform pan into an oven-safe turkey bag, folding the bag up around the sides of the pan. Secure the bag tightly to prevent water from seeping in. Place the bag-wrapped pan into a large roasting pan and fill the pan with hot water until it reaches about halfway up the sides of the springform pan. Carefully transfer the roasting pan to the oven.
- Bake the Cheesecake : Bake the cheesecake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks. Remove the cheesecake from the water bath, discard the turkey bag, and allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Chocolate Ganache : In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before pouring over the chilled cheesecake.
- Assemble and Serve : Pour the chocolate ganache over the cheesecake, spreading it evenly to cover the top. Let the ganache set in the refrigerator for 30 minutes before slicing. Remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Conclusion
This Rich and Creamy Coffee Cheesecake is the perfect dessert for coffee enthusiasts and chocolate lovers alike. With its crunchy Oreo crust, velvety espresso-infused filling, and indulgent chocolate ganache, it’s a truly show-stopping treat for any occasion. Serve this decadent cheesecake at your next gathering or enjoy a slice with your favorite cup of coffee for a match made in dessert heaven. Happy baking!
Rich and Creamy Coffee Cheesecake with Chocolate Ganache
A decadent Coffee Cheesecake with an Oreo crust,creamy espresso-flavored filling, and a rich chocolate ganache topping. Perfectfor coffee and dessert lovers!
Ingredients
Crust :
- 2 cups Oreo crumbs about 20 Oreos, finely crushed
- 4 tablespoons unsalted butter melted (1/2 stick)
Cheesecake Filling :
- 3 packages cream cheese at room temperature (8 oz each, full fat recommended)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup brewed espresso cooled
- 3 large eggs
- 1 oven-safe turkey bag for the water bath
Chocolate Ganache :
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Crust : Preheat your oven to 350°F (175°C). Combine the Oreo crumbs and melted butter in a mixing bowl until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake the crust for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling : Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and sugar together using a hand or stand mixer until smooth and creamy. Add the vanilla extract and brewed espresso, mixing until fully combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent air bubbles. Pour the cheesecake filling over the cooled crust.
- Prepare the Water Bath : Place the springform pan into an oven-safe turkey bag, folding the bag up around the sides of the pan. Secure the bag tightly to prevent water from seeping in. Place the bag-wrapped pan into a large roasting pan and fill the pan with hot water until it reaches about halfway up the sides of the springform pan. Carefully transfer the roasting pan to the oven.
- Bake the Cheesecake : Bake the cheesecake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks. Remove the cheesecake from the water bath, discard the turkey bag, and allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Chocolate Ganache : In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before pouring over the chilled cheesecake.
- Assemble and Serve : Pour the chocolate ganache over the cheesecake, spreading it evenly to cover the top. Let the ganache set in the refrigerator for 30 minutes before slicing. Remove the cheesecake from the springform pan, slice, and serve. Enjoy!