Coffee Chocolate Oreo Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 2 cups Oreo crumbs (about 24 Oreos, filling removed)
02 - 4 tablespoons unsalted butter, melted

→ For the Cheesecake Filling

03 - 3 packages (8 oz each) cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1/3 cup brewed espresso (strong coffee)
07 - 3 large eggs
08 - Optional: Whole espresso beans for topping

→ For the Chocolate Ganache

09 - 1/2 cup heavy cream
10 - 1 cup semi-sweet chocolate chips

# Instructions:

01 - Preheat the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin. In a bowl, combine the Oreo crumbs with melted butter and mix until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, remove from the oven, and let it cool. Turn the oven's temperature down to 325°F (160°C).
02 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Add sugar and vanilla extract, continuing to mix until well blended. Gradually add the brewed espresso and mix until fully incorporated. Add the eggs one at a time, mixing gently after each addition to avoid incorporating air (prevents cracking). Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
03 - Place the springform pan in a larger baking dish and fill the outer dish with hot water, creating a water bath. This keeps the temperature even and prevents cracks. Bake at 325°F (160°C) for 65–85 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly for 1 hour to prevent sudden temperature changes.
04 - In a heatproof bowl, pour hot heavy cream over the chocolate chips. Let it sit for 1–2 minutes, then stir until the chocolate is melted and the ganache is smooth. Cool the ganache slightly for 5–7 minutes before pouring it over the cooled cheesecake. Use a spatula to spread it evenly over the surface.
05 - Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. Once ready, carefully remove the springform pan, garnish with whole espresso beans, and serve chilled.

# Notes:

01 - Indulge in this rich and creamy espresso cheesecake that perfectly combines bold coffee flavors with decadent chocolate. Featuring a buttery Oreo crust, velvety cheesecake filling, and a luscious chocolate ganache topping, this dessert is a must-try for coffee and chocolate lovers alike! Whether for celebrations or just because, this dessert will undoubtedly impress.
02 - Use the back of a measuring cup to press the crust evenly into the pan for a firm base.
03 - Overbeating the batter can introduce air bubbles, leading to cracks during baking.
04 - For a glossy finish, avoid over-stirring the ganache once it has combined.
05 - Dust the top with cocoa powder and serve slices with fresh whipped cream or a drizzle of espresso syrup for an elevated touch.
06 - Store leftover cheesecake tightly covered in the fridge for up to 5 days.
07 - To freeze, wrap the cheesecake (whole or in slices) in plastic wrap, then aluminum foil, and store for up to 2 months. Thaw overnight in the fridge.
08 - Ensure cream cheese is fully softened to prevent lumps in the filling.
09 - For sharper espresso flavor, increase the espresso to 1/2 cup, but note this may slightly soften the texture.
10 - Always add eggs last and mix minimally to avoid overworking the batter.

Back