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slice of creamy espresso chocolate cheesecake with an oreo crust on a white plate.
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Chocolate Espresso Cheesecake with Ganache
Prep Time
1 hr
Cook Time
35 mins
Chill
6 hrs
Total Time
7 hrs 35 mins
 
Chocolate Espresso Cheesecake is a creamy coffee cheesecake with an oreo cookie crust. The coffee flavored cheesecake filling is made with strong espresso powder, and the creamy cheesecake topped with a chocolate ganache, whipped cream, and chocolate espresso beans.
Course: Dessert
Cuisine: American
Keyword: Espresso Cheesecake
Servings: 8 slices
Author: Michelle
Ingredients
Oreo Crust:
  • 24-25 Oreos (I prefer Double Stuf)
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp espresso powder
Cheesecake:
  • 2 (8oz) cream cheese bricks, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 1/2 tsp espresso powder
Chocolate Ganache:
  • 1 cup semi sweet or dark chocolate (chips or chopped chocolate)
  • 1/2 cup heavy whipping cream
Whipped Cream:
  • 3/4 cup heavy whipping cream
  • 1 1/2 tsp instant pudding (vanilla or white chocolate)*
  • 3/4 tsp vanilla extract
  • 3 Tbsp powdered sugar
Topping:
  • Chocolate Covered Espresso Beans, chopped
Instructions
  1. Preheat the oven to 350 degrees.
Crust:
  1. In a food processor, combine the oreo cookies and espresso powder, and pulse until the mixture resembles crumbs.
  2. Pour in the melted butter and continue to pulse until completely combined.

  3. Press the crust into a 9” pie plate or in a 9” springform pan.**

  4. Set aside.
Cheesecake Filling:
  1. With a standing mixer or a hand mixer, beat the cream cheese until smooth.
  2. Then, add in the granulated sugar and brown sugar. Beat until combined.
  3. Add in the eggs, vanilla extract, and espresso powder. Beat until combined.
  4. Lastly, pour the filling into the prepared crust. With a rubber spatula, smooth the filling into an even layer.
  5. Bake for 30-35 minutes, or until the cheesecake is set and the center jiggles slightly when the pan is gently shaken.
  6. Turn off the oven, crack open the oven door, and allow to cool for 60 minutes.
  7. Then, remove from the oven and allow the cheesecake to continue cooling until it reaches room temperature.
Ganache:
  1. Heat heavy whipping cream until it is just below a boil (in the microwave or on the stove).
  2. In a heat safe bowl, pour the heavy cream over the chopped chocolate and allow the mixture to sit a few minutes. (The hot cream melts the chocolate.)
  3. Whisk the mixture until smooth.
  4. Pour the ganache on top of the cooled cheesecake, spreading in an even layer.
  5. Refrigerate the cheesecake for at least 4-6 hours.
Whipped Cream:
  1. When ready to serve the cheesecake, make the whipped cream.
  2. With a hand mixer or standing mixer, whisk heavy whipping cream and instant pudding until soft peaks form.
  3. Next, add in vanilla extract and powdered sugar. Whisk until stiff peaks form.
  4. Using a piping bag and tip, pipe on the whipped cream. (Depending upon how much whipped cream you want on your cheesecake, you may have leftover whipped cream.)
  5. If desired, top the whipped cream with crushed chocolate covered espresso beans.
  6. Slice and serve. Store leftovers in the fridge.
Recipe Notes

*Instant pudding stabilizes the whipped cream, allowing it to retain its shape for a long time. However, you may omit the instant pudding. You can still pipe the whipped cream, it just won't keep its shape as long.

**If using a pie dish, I like to press the crumbs all the way up the sides of the dish; if using a springform pan, I just press the crust into the bottom of the dish.