Espresso Coffee Cheesecake

Hi, I’m Sam from dishfoody.com, where rich coffee flavors meet creamy dessert perfection. If you’re tired of bland cheesecakes or weak coffee desserts, this Espresso Coffee Cheesecake delivers intense espresso-swirled filling over Oreo crust with dark chocolate ganache perfect for coffee lovers, dinner parties, or holiday indulgence.

Silky smooth with bold coffee kick, it’s make-ahead friendly and bakes crack-free. With years of cheesecake expertise, I’ve crafted this no-water-bath recipe for foolproof results. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Espresso powder intensifies coffee flavor without diluting creaminess
• Oreo crust complements chocolatey coffee notes perfectly
• Sour cream topping prevents cracks while adding tang
• No water bath needed foil pan method works every time
• Make-ahead friendly, improves with refrigeration
• Rich but sliceable with perfect set

Ingredients & Prep

Oreo Crust

• 24 Oreo cookies (whole, not minis)
• 5 tablespoons unsalted butter, melted

Espresso Cheesecake Filling

• 32 oz (4 blocks) cream cheese, softened
• 1 ¼ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream
• 2 tablespoons instant espresso powder (dissolved in 2 tbsp hot water)
• 1 tablespoon vanilla extract
• ¼ cup heavy cream
• Pinch of salt

Ganache & Topping

• ¾ cup dark chocolate chips
• ½ cup heavy cream
• Coffee beans or cocoa powder for garnish

Step-by-Step Instructions

1. Preheat oven to 325°F (163°C). Wrap 9-inch springform pan tightly in foil.
2. Crust: Pulse Oreos in food processor to fine crumbs. Mix with melted butter; press firmly into pan bottom. Bake 10 minutes; cool.
3. Filling: Beat cream cheese and sugar 2 minutes until smooth. Add eggs one at a time. Mix in sour cream, dissolved espresso, vanilla, heavy cream, salt.
4. Pour over crust. Tap pan to release bubbles. Bake 60-70 minutes until center 3 inches jiggles slightly. Turn oven off; crack door 1 hour.
5. Chill 4+ hours or overnight.
6. Ganache: Heat cream, pour over chocolate chips. Stir smooth; pour over chilled cheesecake. Garnish and chill 30 minutes.

Flavor Variations

• Mocha: Add ¼ cup cocoa powder to filling.
• Tiramisu: Dust with cocoa, add mascarpone to filling.
• White Chocolate: Use white chocolate ganache and vanilla wafer crust.

Storage Tips

Store airtight in fridge 5 days or freeze whole (unglazed) 2 months. Thaw overnight before ganache.

FAQs

• Instant coffee vs espresso powder? Espresso powder stronger; dissolve both first.
• Cracks? Room temp ingredients + no overmixing after eggs = success.
• Gluten-free? Use GF Oreos or chocolate wafers.

Conclusion

Decadent Espresso Coffee Cheesecake silky espresso filling with crunchy crust and glossy ganache. Coffee heaven. For more rich desserts, visit dishfoody.com and try our Coffee Cake Cookies Recipe.

Espresso Coffee Cheesecake

Print Recipe

Rich Espresso Coffee Cheesecake with a chocolate cookie crust, creamy espresso-infused filling, and dark chocolate ganache topping. Perfect sophisticated dessert for coffee lovers.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 70 mins
• Total Time: 8 hrs (incl. chilling)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the crust:
• 2 cups chocolate cookie crumbs (Oreo or chocolate graham)
• 6 tablespoons unsalted butter, melted Fo
• For the filling:
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1/4 cup heavy cream
• 3 tablespoons instant espresso powder
• 2 teaspoons vanilla extract
• 1 tablespoon coffee liqueur (optional)
• For the ganache:
• 8 oz dark chocolate, chopped
• 3/4 cup heavy cream

Instructions

• 1. Preheat oven to 325°F (165°C). Wrap 9-inch springform pan in foil.
• 2. Mix cookie crumbs and melted butter. Press into bottom and 1 inch up sides of pan. Bake 10 minutes. Cool.
• 3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
• 4. Mix in sour cream, heavy cream, dissolved espresso powder, vanilla, and liqueur.
• 5. Pour filling over crust. Place in water bath. Bake 60-70 minutes until center is set.
• 6. Cool 1 hour in oven (door ajar), then refrigerate 6+ hours.
• 7. For ganache: heat cream, pour over chocolate, stir until smooth. Pour over chilled cheesecake.

Notes

• Dissolve espresso powder in 2 tbsp hot water first.
• Water bath prevents cracks.
• Make 1-2 days ahead for best flavor.
• Garnish with coffee beans or whipped cream.

Nutrition

• Serving Size: 1 slice
• Calories: 580
• Sugar: 38g
• Sodium: 380mg
• Fat: 44g
• Saturated Fat: 26g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 150mg

Keywords: espresso cheesecake, coffee cheesecake, chocolate ganache cheesecake, baked cheesecake