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Creamy Coffee Cheesecake

Indulge in a rich and velvety creamy coffee cheesecake with a crumbly Oreo crust, espresso-infused filling, and a luscious ganache topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 30 pieces 30 Oreos, crumbled
  • 1/2 teaspoon espresso powder (for crust)
  • 1/3 cup unsalted butter, melted
For the filling
  • 24 oz cream cheese, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tablespoons cornstarch
  • 2 tablespoons espresso powder (for filling)
For the ganache
  • 3.5 oz dark chocolate
  • 3.5 oz heavy cream for ganache
  • 1/2 teaspoon espresso powder (for ganache)
For the whipped cream
  • 2/3 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon espresso powder (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the crumbled Oreos, melted butter, and espresso powder until combined. Press this mixture firmly into the bottom of a cheesecake pan to form the crust.
  3. In a large bowl, beat the cream cheese until smooth and creamy. Add the sour cream, sugar, and vanilla extract, mixing until well combined.
  4. Incorporate the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the cornstarch and espresso powder until the batter is uniform.
  5. Carefully pour the cheesecake filling over the Oreo crust and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 60-70 minutes, or until the center is set. Once done, turn off the oven and let the cheesecake cool inside for one hour.
Ganache Preparation
  1. For the ganache, heat the cream in a saucepan until just simmering. Pour it over the chopped dark chocolate and let it sit for a few minutes, then stir until smooth. Add the espresso powder and mix well.
  2. Once the cheesecake has cooled, pour the ganache over the top and refrigerate for at least four hours or preferably overnight.
Whipped Cream Preparation
  1. To prepare the whipped cream, beat the cold heavy cream with powdered sugar, espresso powder, and vanilla extract until soft peaks form.
Serving
  1. Serve each glorious slice of cheesecake topped with a generous dollop of espresso whipped cream.

Notes

This cheesecake is delightful on its own, but for indulgence, consider garnishing with chocolate shavings or cocoa powder. Pairs well with coffee or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to five days.