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Decadent Espresso Cheesecake with chocolate ganache and Oreo crust.

Espresso Cheesecake

A rich and creamy cheesecake infused with bold espresso flavor, topped with optional whipped cream and chocolate shavings. The perfect dessert for coffee lovers.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups chocolate cookie crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons sugar
  • 1 pinch salt
Filling
  • 24 ounces cream cheese, room temp
  • 0.75 cups sugar
  • 3 large eggs, room temp
  • 0.5 cups sour cream
  • 2 teaspoons vanilla
  • 2-3 tablespoons espresso powder dissolved in hot water
  • 0.25 cups very strong brewed espresso, cooled
  • 1/3 cups melted semisweet chocolate (optional)
Topping (optional)
  • lightly sweetened whipped cream, dusted cocoa, or chocolate shavings For serving

Method
 

Make the Crust
  1. Stir the cookie crumbs with butter, sugar, and salt until they look like wet sand.
  2. Press firmly into the bottom of a 9 inch springform pan.
  3. Bake at 350°F for 8 minutes, then cool while you prep the filling.
Mix the Filling
  1. Beat the cream cheese with sugar until smooth and fluffy.
  2. Add eggs one at a time, mixing on low to avoid extra air.
  3. Stir in sour cream and vanilla.
  4. Mix the espresso into the batter.
  5. If using chocolate, fold it in last.
Bake It Right
  1. Pour the filling over the crust.
  2. Bake at 325°F until the edges are set and the center has a gentle wobble, about 55 to 70 minutes.
  3. Turn the oven off, crack the door, and let the cheesecake sit inside for 30 minutes.
  4. Cool on the counter until room temp, then chill for at least 6 hours.

Notes

Use room temp ingredients for best results. If the cheesecake cracks, you can cover it with whipped cream or chocolate shavings. Cheesecake can be made ahead of time and freezes well.