Espresso Oreo Cheesecake (Printer-Friendly)
Creamy espresso cheesecake with a crunchy Oreo crust and smooth chocolate ganache topping.
# The Ingredients You'll Need:
→ Crust
01 -
2 cups Oreo cookie crumbs (240g)
02 -
4 tablespoons unsalted butter, melted (1/2 stick)
→ Cheesecake Filling
03 -
3 packages cream cheese, full fat, room temperature (8 oz each)
04 -
1 cup granulated sugar (198g)
05 -
1 teaspoon vanilla extract
06 -
1/3 cup brewed espresso
07 -
3 large eggs
08 -
1 oven-safe turkey bag
→ Chocolate Ganache
09 -
1/2 cup heavy cream (118 ml)
10 -
1 cup semi-sweet chocolate chips (170g)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Pulse Oreos in a food processor until finely ground and measure 2 cups. Mix crumbs with melted butter until fully combined. Press mixture into bottom and slightly up sides of an 8-inch springform pan. Bake crust for 10 minutes, then cool to room temperature. Lower oven temperature to 325°F.
02 -
Place the springform pan inside an oven-safe turkey bag, folding the top down to avoid covering the filling. Beat cream cheese in a large bowl until smooth, about 2 to 3 minutes. Add sugar, vanilla, and espresso; beat to combine. Incorporate eggs one at a time, mixing just until each yolk breaks, then beat an additional minute without overmixing. Pour mixture over cooled crust.
03 -
Set the springform pan in a larger roasting pan and pour about 1 inch of hot water into the roasting pan. Bake at 325°F for 65 to 85 minutes, until center is slightly jiggly and edges are set. Turn off oven, remove pan from water bath and turkey bag, then place cheesecake in oven with door ajar to cool for 60 to 90 minutes. Transfer to refrigerator and chill overnight covered loosely with foil.
04 -
Place chocolate chips in a heatproof bowl. Bring heavy cream to a boil over medium heat, then pour over chips. Let sit for 1 minute before stirring until smooth. Cool ganache for 5 to 7 minutes before using.
05 -
Remove cheesecake from springform pan using a small spatula to loosen edges if needed. Spoon ganache evenly over the surface and smooth with a spatula. Optionally, garnish with chocolate shavings. Serve immediately or store leftovers airtight in the refrigerator.
# Extra Tips:
01 -
Bake the cheesecake in a water bath to ensure even cooking and prevent cracking. Do not overbeat the eggs to maintain a creamy texture.
02 -
Cooling the cheesecake slowly inside the turned-off oven prevents sudden temperature changes that could cause cracks.
03 -
Use full-fat cream cheese for optimal texture and flavor.