Espresso Cheesecake is a luscious dessert that perfectly combines rich creaminess with robust coffee flavor, making it a delightful treat for any occasion. This decadent espresso cheesecake recipe will elevate your dessert game, satisfying both coffee lovers and cheesecake enthusiasts alike. Imagine a smooth, creamy filling made with high-quality espresso and a rich chocolate ganache topping, all resting on a buttery OREO crust. Each bite is an indulgent experience that brings a taste of gourmet dining into your home.

Why You’ll Love This Espresso Cheesecake

There are countless reasons to adore this Espresso Cheesecake. First, it’s a perfect blend of flavors, marrying the bold taste of espresso with the richness of cream cheese. Second, this coffee-flavored cheesecake is visually stunning, making it a showstopper at any gathering. Third, it’s versatile; you can enjoy it plain or topped with various garnishes, like whipped cream or chocolate drizzle. Fourth, it’s an easy espresso cheesecake for beginners, as the recipe is straightforward and doesn’t require specialized skills. Fifth, it’s a no-bake espresso cheesecake recipe if you prefer a chilled version. Lastly, this dessert caters to vegetarians, ensuring that everyone can indulge in its deliciousness.

Ingredients for Espresso Cheesecake

Gather these items:

2 cups OREO cookie crumbs
6 tablespoons butter
¼ teaspoon salt
24 ounces cream cheese
¾ cup granulated sugar
3 tablespoons flour
¼ cup espresso
½ cup heavy whipping cream
1 teaspoon vanilla extract
3 large eggs
¼ cup heavy whipping cream (for ganache topping)
4 ounces bittersweet or dark chocolate
4 ounces cream cheese (for frosting)
4 tablespoons butter (softened)
½ teaspoon vanilla extract (for frosting)
¾ to 1 cup powdered sugar (for frosting)
Espresso beans (optional, for garnish)

How to Make Espresso Cheesecake Step-by-Step

Step 1: Preheat oven to 350°F and prepare an 8” springform pan with non-stick spray.
Step 2: In a food processor, pulse OREO cookies until crumbly, then mix in melted butter and salt. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
Step 3: In a stand mixer, cream the cream cheese until smooth, then mix in sugar and flour. Add espresso and mix until just combined.
Step 4: Incorporate heavy cream and vanilla extract. Beat for an additional 1-2 minutes. Add eggs one at a time, mixing until just combined.
Step 5: Transfer filling to the cooled crust and gently tap to release air bubbles. Bake for 15 minutes, then reduce heat to 200°F and bake for an additional 55-60 minutes until the center jiggles slightly.
Step 6: Turn off the oven and let the cheesecake cool inside for 30 minutes, then crack the door and cool for an additional 15 minutes. Remove and cool completely on a wire rack. Refrigerate for at least 8 hours or overnight.
Step 7: For the ganache, heat ¼ cup heavy cream until boiling, then add chocolate, stirring until melted and smooth.
Step 8: For the frosting, beat cream cheese and butter until smooth, then mix in vanilla and powdered sugar until creamy.
Step 9: Once the cheesecake is chilled, spread the cream cheese frosting on top, drizzle with chocolate ganache, and garnish with espresso beans if desired.

Pro Tips for the Perfect Espresso Cheesecake

Keep these in mind:

Ensure the cream cheese is at room temperature for easy mixing.
Use high-quality espresso for better flavor.
Chilling the cheesecake overnight improves the texture.
For a richer flavor, consider adding a splash of coffee liqueur to the filling.
For an easy espresso cheesecake variation, try adding chocolate chips into the batter.

Best Ways to Serve Espresso Cheesecake

Serve this Espresso Cheesecake with a dollop of whipped cream for added creaminess. It pairs wonderfully with a hot cup of coffee or espresso, enhancing the coffee-infused dessert experience. For a gourmet touch, garnish with chocolate shavings or espresso beans, making it the best espresso cheesecake in town.

Espresso Cheesecake: 12 Layers of Decadence and Flavor - Espresso Cheesecake - additional detail

How to Store and Reheat Espresso Cheesecake

This Espresso Cheesecake can be stored in the refrigerator, tightly covered, for up to one week. If you want to prep ahead, it’s an excellent choice for meal prep. Just make sure to allow it to come to room temperature before serving, as it tastes best when its creamy texture is fully appreciated.

Frequently Asked Questions About Espresso Cheesecake

What is espresso cheesecake?

Espresso Cheesecake is a delicious dessert that combines the smoothness of cheesecake with the rich, bold flavor of espresso. This creamy espresso cheesecake is perfect for coffee lovers looking for a sweet treat.

Can I make espresso cheesecake ahead of time?

Yes! You can make this Espresso Cheesecake a day or two in advance. Chilling it overnight will enhance its flavors, making it even more delicious when served.

How do I avoid common mistakes with espresso cheesecake?

To ensure a flawless Espresso Cheesecake, be careful not to overbeat the eggs, as this can cause cracks. Also, ensure your ingredients are at room temperature for a smooth batter.

Variations of Espresso Cheesecake You Can Try

If you’re feeling adventurous, there are several classic espresso cheesecake variations you can explore. Consider making an espresso cheesecake with chocolate for an extra indulgent twist. You can also try a no-bake espresso cheesecake recipe for a lighter, chilled dessert option. For those who enjoy a touch of liqueur, an espresso cheesecake with coffee liqueur adds a delightful depth of flavor, making it a perfect treat for special occasions.

For more dessert ideas, check out our latest recipes or try making coffee bean cookies to complement your cheesecake!

Additionally, if you’re interested in learning more about the health benefits of coffee, you can read this article on Healthline.

Espresso Cheesecake: 12 Layers of Decadence and Flavor

Author: basmer
Total Time: 9 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A luscious Espresso Cheesecake that perfectly combines rich creaminess with robust coffee flavor, making it a delightful dessert for any occasion.

Instructions

Preheat oven to 350°F and prepare an 8” springform pan with non-stick spray.
In a food processor, pulse OREO cookies until crumbly, then mix in melted butter and salt. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
In a stand mixer, cream the cream cheese until smooth, then mix in sugar and flour. Add espresso and mix until just combined.
Incorporate heavy cream and vanilla extract. Beat for an additional 1-2 minutes. Add eggs one at a time, mixing until just combined.
Transfer filling to the cooled crust and gently tap to release air bubbles. Bake for 15 minutes, then reduce heat to 200°F and bake for an additional 55-60 minutes until the center jiggles slightly.
Turn off the oven and let the cheesecake cool inside for 30 minutes, then crack the door and cool for an additional 15 minutes. Remove and cool completely on a wire rack. Refrigerate for at least 8 hours or overnight.
For the ganache, heat ¼ cup heavy cream until boiling, then add chocolate, stirring until melted and smooth.
For the frosting, beat cream cheese and butter until smooth, then mix in vanilla and powdered sugar until creamy.
Once the cheesecake is chilled, spread the cream cheese frosting on top, drizzle with chocolate ganache, and garnish with espresso beans if desired.