Description
This rich and creamy Espresso Cheesecake features a crispy OREO crust and a smooth chocolate ganache — perfect for coffee lovers!
Ingredients
Scale
- 24 OREO cookies, crushed
- 5 tablespoons melted butter
- 3 packages (8oz each) cream cheese, room temperature
- 1 cup sugar
- 1/4 cup heavy cream
- 2 tablespoons instant espresso powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Combine crushed OREOS and melted butter. Press into bottom of a springform pan.
- Bake for 10 minutes, then allow to cool.
- Reduce oven temperature to 325°F (160°C).
- In a large bowl, beat cream cheese and sugar until smooth.
- Dissolve espresso in heavy cream and add to mixture.
- Add in eggs, one at a time, and vanilla extract.
- Pour batter over cooled crust and bake for 45-50 minutes or until center is set.
- Remove and chill in the refrigerator for at least 4 hours.
- To prepare ganache, warm heavy cream and pour over dark chocolate; let sit for 5 minutes, then whisk smooth.
- Pour ganache over chilled cheesecake and refrigerate 30 minutes to set.
Notes
- For a rich flavor, use dark roast espresso.
- Make sure all ingredients are at room temperature to avoid lumps.
- Serve chilled with a dollop of whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: espresso cheesecake, oreo crust, ganache, rich dessert, coffee lover