Description
Bold, smooth, and dripping in chocolate—this double espresso cheesecake is made for serious coffee and chocolate lovers. With a crisp Oreo crust, ultra-creamy espresso-infused filling, and a rich chocolate ganache top, this version doubles down on decadence and adds some café-inspired twists to elevate every slice.
Ingredients
Oreo Crust:
4 cups Oreo crumbs (about 48 cookies, filling removed)
8 tbsp unsalted butter, melted
Espresso Cheesecake Filling:
6 (8 oz) packages cream cheese, softened
2 cups granulated sugar
2 tsp vanilla extract
⅔ cup strong brewed espresso (or coffee concentrate)
6 large eggs
Chocolate Ganache:
1 cup heavy cream
2 cups semi-sweet chocolate chips
Optional Twists:
1 tsp espresso powder in crust for extra depth
Swirl in ½ cup melted dark chocolate into the batter for mocha richness
Top with chocolate-covered espresso beans or dust with cocoa powder before serving
Instructions
Preheat oven to 325°F (163°C). Wrap springform pan in foil for a water bath.
Make the crust: Mix Oreo crumbs and melted butter. Press into base and slightly up sides of pan. Bake 10 minutes. Cool.
Make filling: Beat cream cheese and sugar until smooth. Mix in vanilla and espresso. Add eggs one at a time.
Pour filling over cooled crust. Bake in a water bath for 65–75 minutes or until center is just set.
Let cool 1 hour, then chill overnight.
Ganache topping: Heat cream until steaming, pour over chocolate chips, and stir until glossy. Spread over chilled cheesecake.
Garnish and serve.
- Prep Time: 25 minutes
- Cook Time: 75 min
- Category: Dessert
Nutrition
- Calories: 480
- Sugar: 28g
- Fat: 34g
- Carbohydrates: 35g
- Protein: 7g