Espresso Cheesecake with OREO Crust and Ganache

A Decadent Coffee Lover’s Dream You Can Make at Home

If you’re a coffee lover who also has a soft spot for rich, creamy cheesecake, this Espresso Cheesecake with OREO Crust and Ganache is about to become your new obsession. Imagine biting into a silky cheesecake infused with bold espresso flavor, resting on a chocolatey OREO crust, and topped with a glossy, luscious ganache that melts in your mouth. It’s indulgent, sophisticated, and yet surprisingly easy to pull together. Trust me, this one’s a game-changer—perfect for impressing guests or treating yourself to a little slice of heaven.

Get ready to savor every bite!

Why You’ll Love Espresso Cheesecake with OREO Crust and Ganache

This dessert is all about that luxurious combo:

Bold and Creamy: The rich espresso flavor cuts through the creamy cheesecake perfectly.

Chocolate Overload: OREO crust plus chocolate ganache? Yes, please.

Elegant Presentation: It looks stunning on any dessert table, making it ideal for special occasions.

Make-Ahead Friendly: Prepare it a day before and let it set for perfect texture.

Crowd-Pleasing: Coffee lovers and chocolate fans alike will be swooning over this.

Ingredients in Espresso Cheesecake with OREO Crust and Ganache

Let’s break down the essentials:

OREO Cookies

Crushed to form a rich, chocolatey crust base—no need to remove the filling!

Butter

Melted, to bind the crust perfectly.

Cream Cheese

The creamy, tangy foundation of the cheesecake filling.

Granulated Sugar

Sweetens the filling just right.

Eggs

Add structure and richness.

Espresso or Strong Coffee

Brewed and cooled, it infuses the cheesecake with that unmistakable coffee kick.

Vanilla Extract

Enhances the flavors.

Heavy Cream

Used in the ganache for a silky, smooth topping.

Semi-Sweet Chocolate Chips

Melted with cream to create that glossy ganache finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this showstopper? Let’s go:

Prepare the Crust

Crush the OREO cookies finely, then mix with melted butter. Press this mixture firmly into the bottom of your springform pan. Pop it in the fridge while you make the filling.

Make the Cheesecake Filling

Beat softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the brewed espresso and vanilla extract until everything is perfectly blended.

Bake the Cheesecake

Pour the filling over the chilled crust. Bake at the recommended temperature until the center is just set but still slightly jiggly. Let it cool completely, then refrigerate for several hours or overnight.

Prepare the Ganache

Heat heavy cream until simmering, then pour over the chocolate chips. Let it sit for a minute before stirring until glossy and smooth.

Finish and Chill

Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate again for the ganache to set.

Serve and Enjoy

Slice with a sharp knife and serve chilled. Each bite is a heavenly mix of coffee, chocolate, and creamy cheesecake goodness.

Nutrition Facts

Servings: 12
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 30 minutes
Bake Time: 50-60 minutes
Chill Time: 4 hours to overnight
Total Time: Approximately 6 hours

How to Serve Espresso Cheesecake with OREO Crust and Ganache

This cheesecake is a star all on its own, but here are some tasty serving ideas:

Espresso or Coffee: Pair with a fresh cup to double down on that coffee vibe.

Fresh Berries: A few raspberries or strawberries add a lovely tart contrast.

Whipped Cream: A light dollop complements the richness.

Chocolate Shavings: Sprinkle on top for extra decadence.

Dessert Platter: Serve alongside biscotti or chocolate truffles for a fancy spread.

Additional Tips

Room Temperature Ingredients: Make sure cream cheese and eggs are room temp for smooth mixing.

Don’t Overbake: Slight jiggle in the center ensures creamy texture.

Use a Water Bath: If you want ultra-smooth cheesecake, bake it in a water bath to prevent cracking.

Chill Thoroughly: Proper chilling is key for clean slices and the best texture.

Customize Ganache: Try adding a splash of coffee liqueur or vanilla to the ganache for a flavor twist.

FAQ Section

Q1: Can I use instant espresso powder instead of brewed coffee?
A1: Yes! Dissolve it in a small amount of hot water for a strong coffee flavor.

Q2: How long can I store leftover cheesecake?
A2: Keep it refrigerated, covered, for up to 5 days.

Q3: Can I freeze this cheesecake?
A3: Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q4: What if I don’t have a springform pan?
A4: Use a regular cake pan and line with parchment for easier removal, though springform is best.

Q5: Can I make this dairy-free?
A5: Try dairy-free cream cheese and chocolate, plus plant-based cream for ganache.

Q6: What’s the best way to crush OREOs?
A6: Use a food processor or place in a sealed bag and crush with a rolling pin.

Q7: How thick should the ganache layer be?
A7: About 1/4 inch thick is perfect for a luscious topping.

Q8: Can I add a splash of liquor to the filling?
A8: Absolutely! Coffee liqueur or Irish cream pairs beautifully.

Q9: How do I prevent cracks on top?
A9: Avoid overmixing eggs and bake gently, possibly with a water bath.

Q10: Can I substitute semi-sweet chocolate with dark chocolate for ganache?
A10: Yes, dark chocolate adds a richer, more intense flavor.

Conclusion

This Espresso Cheesecake with OREO Crust and Ganache is a decadent treat that blends rich coffee flavors with creamy cheesecake and chocolate indulgence. Whether for a special celebration or a luxurious weekend treat, it’s a dessert that promises to wow. With its silky texture and irresistible taste, you’ll be reaching for seconds—so get ready to impress yourself and your guests with this beautiful homemade masterpiece!

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