Introduction

This coffee cheesecake is a rich, creamy dessert with a bold espresso flavor and a chocolate Oreo crust. Topped with a smooth chocolate ganache, it’s perfect for coffee lovers looking to impress at any gathering.

A round chocolate cake with thick dark brown crumb crust forms the bottom layer, topped by a thick dark chocolate ganache layer that almost covers a light brown creamy filling peeking out near the edges, and finished with a generous topping of milk chocolate curls spread evenly across the surface. The cake sits on a white plate placed on a round metal stand with a black and white striped cloth underneath. In the background, there are two clear glass cups of black coffee on a white marbled surface, one on a white plate with assorted small chocolate balls, and two taller clear glass coffee cups filled with dark coffee and frothy tops. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) Oreo crumbs
4 Tbsp unsalted butter, melted (1/2 stick)
3 packages cream cheese at room temperature, 8 oz each (full fat recommended)
1 cup (198g) granulated sugar
1 tsp vanilla extract
⅓ cup brewed espresso
3 large eggs
1 oven safe turkey bag
½ cup (118ml) heavy cream
1 cup (170g) chocolate chips (semi-sweet recommended)

Instructions

Step 1: Preheat the oven to 350º F. Pulse the Oreos in a blender or food processor until very fine and measure 2 cups of crumbs.
Step 2: In a small bowl, mix the Oreo crumbs with melted butter until evenly combined.
Step 3: Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of an 8 or 9 inch springform pan. Bake for 10 minutes, then remove and cool to room temperature. Lower oven temperature to 325º F.
Step 4: Place the springform pan inside an oven-safe turkey bag, folding the top down so it doesn’t cover the cheesecake batter. Set aside.
Step 5: In a large bowl, beat the cream cheese until smooth, about 2-3 minutes. Add sugar, vanilla, and espresso, then beat again until combined.
Step 6: Add eggs one at a time, beating just until each is incorporated. Beat the mixture for one additional minute, being careful not to overmix.
Step 7: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 8: Place the springform pan into a larger roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath. Carefully place in the oven and bake at 325º F for 65–85 minutes. The cheesecake is done when the center wobbles slightly but the edges look firm.
Step 9: Turn off the oven, remove the springform pan from the water bath and oven-safe bag, then place on a baking sheet. Return to the oven (off) with the door cracked open and let cool to room temperature for 60–90 minutes.
Step 10: Cover loosely with foil and refrigerate the cheesecake overnight.
Step 11: To make the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until boiling, then pour over the chocolate. Let sit for 1 minute, then stir until smooth. Allow to cool 5–7 minutes.
Step 12: Carefully remove the cheesecake from the pan using a small spatula if needed. Pour ganache over the top and spread evenly. Add chocolate shavings if desired. Serve and enjoy.

Tips & Variations

Use fresh brewed espresso for the best coffee flavor; instant espresso powder works in a pinch.
For a nutty twist, add finely chopped toasted hazelnuts to the crust mixture.
Swap Oreo crumbs with chocolate graham cracker crumbs for a milder crust.
Let the cheesecake cool slowly in the oven to prevent cracking.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat slices gently at room temperature for the best texture, or enjoy chilled. The ganache topping keeps well and adds extra moisture and flavor.

How to Serve

The image shows a round chocolate cake with three visible layers: a dark brown crumbly base, a middle light brown creamy layer, and a smooth dark chocolate top layer covered with many small milk chocolate curls. The cake sits on a white round plate placed on a rustic metal stand, which is on a black and white striped cloth. In the background, there are three glasses filled with dark coffee, with two glasses having a creamy foam top and one glass without foam, on a white marbled surface. One of the glasses is on a white plate with some round chocolate balls around it. The photo has soft natural light and a simple, clean setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, you can substitute brewed coffee, but espresso will provide a stronger, more intense flavor that complements the cheesecake better.

Is the oven-safe turkey bag necessary?

The turkey bag helps prevent water from seeping into the cheesecake during baking and keeps it moist. If you don’t have one, tightly cover the pan with aluminum foil and be cautious with the water bath.