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Coffee Cheesecake with Oreo Crust and Chocolate Ganache Recipe

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★★★★★

4.8 from 51 reviews

This decadent Coffee Cheesecake combines a rich, creamy espresso-infused cheesecake with a crunchy Oreo crust, topped with a smooth chocolate ganache. Perfect for special occasions or as an indulgent everyday treat, this dessert features a delicate water bath bake ensuring a silky texture throughout, complemented by a glossy chocolate finish.

Ingredients

Scale

Crust

  • 2 cups (240g) Oreo crumbs
  • 4 Tbsp unsalted butter, melted (1/2 stick)

Cheesecake

  • 3 packages cream cheese at room temperature, 8 oz each (full fat)
  • 1 cup (198g) granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso
  • 3 large eggs
  • 1 oven safe turkey bag

Chocolate Ganache

  • 1/2 cup (118ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat and prepare crust: Preheat the oven to 350ºF. Pulse the Oreo cookies in a blender or food processor until finely ground and measure 2 cups of crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture evenly into the bottom (and optionally up the sides) of an 8 or 9 inch springform pan. Bake the crust for 10 minutes and then allow it to cool to room temperature.
  2. Reduce oven temperature: Lower the oven temperature to 325ºF to prepare for baking the cheesecake.
  3. Prepare cheesecake batter: Place the springform pan inside an oven-safe turkey bag, folding the top down so it stays open. In a large bowl, beat the cream cheese until smooth (about 2-3 minutes). Add the sugar, vanilla extract, and brewed espresso, and continue beating until combined. Add eggs one at a time, beating just until the yolk breaks before adding the next egg. Beat for 1 more minute, avoiding over-mixing. Pour this batter over the cooled crust.
  4. Set up water bath and bake: Place the springform pan inside a larger roasting pan and add about an inch of hot water to create a water bath. Bake for 65-85 minutes at 325ºF. The cheesecake is done when the edges look set and the center slightly wobbles when gently shaken.
  5. Cool the cheesecake: Turn off the oven, remove the springform pan from the water bath and oven bag, place the cheesecake on a baking sheet, and return it to the oven with the door slightly cracked. Let it cool to room temperature (about 60-90 minutes) inside the oven, then refrigerate overnight covered loosely with foil.
  6. Make chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just boils. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth. Allow ganache to cool for 5-7 minutes before topping the cheesecake.
  7. Assemble and serve: Pour or spoon the cooled ganache evenly over the cheesecake and use a spatula to smooth it out. Optionally, garnish with chocolate shavings. Carefully remove the springform pan sides, serve, and store leftovers in an airtight container in the refrigerator.

Notes

  • Using the oven-safe turkey bag helps prevent water from seeping into the cheesecake during the water bath baking.
  • Be careful not to over-beat the eggs into the cream cheese mixture to avoid cracking.
  • The water bath ensures gentle, even heat for creamy texture without cracks.
  • Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracking.
  • Make sure the crust is completely cooled before adding the cheesecake batter to avoid sogginess.
  • Chocolate shavings are optional but add a decorative touch.
  • This cheesecake is best served chilled after refrigerating overnight.

Keywords: coffee cheesecake, Oreo crust, chocolate ganache, espresso cheesecake, baked cheesecake, water bath cheesecake

Find it online: https://nayabaker.com/coffee-cheesecake-with-oreo-crust-and-chocolate-ganache-recipe/