Ingredients
- Oreo Crust:
- 20 Oreos
- ¼ cup (57g) unsalted butter, melted
- Coffee Cheesecake:
- 32 ounces (900g) full-fat block cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full-fat sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 3 tablespoons (18g) espresso powder
- Chocolate Espresso Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- 1 teaspoon (2g) espresso powder
- ½ cup (120mL) heavy whipping cream
- Coffee Whipped Cream:
- ½ cup (120mL) heavy whipping cream
- ½ tablespoon granulated or powdered sugar
- 1 teaspoon (2g) espresso powder
Instructions
- Make the Crust: Preheat oven to 325°F (162°C). Spray a 9-inch springform pan with nonstick spray. Crush the Oreos in a food processor until fine crumbs form. Mix with melted butter, then press evenly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese on medium-high speed until smooth, about 2 minutes. Add the sugar and beat another 2 minutes until creamy. Reduce the speed to low, then mix in sour cream and vanilla extract until fully combined. Add eggs one at a time, mixing gently after each. Add espresso powder and mix on low until fully dissolved and smooth.
- Bake: Pour the batter into the prepared crust. Create a water bath by placing the cheesecake pan into a larger pan and filling the outer pan halfway with hot water. Bake for 1 hour 20 minutes to 1 hour 45 minutes, or until the center jiggles slightly and the internal temperature reaches 145°F (63°C). Turn off oven and let the cheesecake cool inside with the door cracked for 1 hour. Then remove and cool on a wire rack for 2 hours. Cover and refrigerate for at least 6 hours or overnight.
- Make the Ganache: Place chocolate chips and espresso powder in a heatproof bowl. Heat cream until just bubbling, then pour over chocolate. Let sit for 1 minute, then stir until smooth and glossy. Allow to cool for 5 minutes, then pour over the chilled cheesecake. Spread evenly and let set for at least 15 minutes.
- Make Coffee Whipped Cream: In a chilled bowl, combine cream, sugar, and espresso powder. Beat with a mixer on medium until frothy, then increase to medium-high and whip until stiff peaks form. Pipe or spread over the ganache-topped cheesecake.
- Serve: Slice and serve chilled. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze up to 3 months.
Notes
- Ensure all ingredients are at room temperature to achieve a smooth, lump-free filling.
- Use standard Oreos—double-stuffed can make the crust oily when baked.
- Espresso powder can be replaced with instant coffee or decaf espresso for a milder flavor.
- For a flawless top, avoid overmixing after adding eggs and always bake in a water bath.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 591
- Sugar: 43g
- Sodium: 772mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 130mg
