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Espresso Cheesecake

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!
This cheesecake reminded me of why I love cheesecake.

Sounds cheesy, right? Ha no pun intended there.

All you pretty much need are 3 containers of cream cheese and the magic starts happening. In real life you actually need a few more ingredients than that, but who ever thought to mix cream cheese with sugar and a bit of liquid and bake it in the oven is a genius! If I was typing this in a text message I would insert the dancing flamenco lady emoji. She’s my favorite :)

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!
I had a friend of mine who is a mom tell me that she ate this cheesecake for breakfast and lunch on Friday. Totally no judgment, right?! She said it was the perfect way to get her coffee (and breakfast & lunch) in while chasing after 3 littles.

I might just implement the same idea when I’m a momma. Another dancing flamenco lady emoji here!!

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!
Cheesecake is easy to make, especially because I have a fool-proof method that might sound intimidating, but it’s not! Or at least if shouldn’t be once you try it!

You’re going to put your cheesecake in a water bath. It’s like putting your child in the bathtub – you were probably worried about it the first time you did it, but now you’re a seasoned pro.

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!
So here are the 2 most important details to follow when making cheesecake.

1. Don’t be afraid of the water bath! I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary. Be sure to wrap the pan your baking your cheesecake in with 3 layers of tinfoil before you fill it with the cheesecake mixture. Place the cheesecake pan inside a larger pan, like a 9×13, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.

2. Don’t rush the cooling process. Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.

Nespresso Machine from KitchenAid
I pulled out all the stops for this espresso cheesecake. To make this recipe I used my Empire Red Nespresso® by KitchenAid® to brew some nice fresh espresso. Then paired the cheesecake with an oreo crust (YUM!) and a thin layer of chocolate ganache. And mini chocolate chips for good measure!

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!
I created this recipe in partnership with KitchenAid. Thank you for supporting the brands who make it possible for me to share recipes with you!

Espresso Cheesecake

Yield: one 8 inch cheesecake

Total Time: 3 hours+

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!

Ingredients:

Cheesecake

  • 3 packages full fat cream cheese, 8 oz each
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso
  • 3 eggs

Crust

  • 2 cups oreo crumbs (cream and all)
  • 5 tbsp butter, melted

Chocolate Ganache

  • 1/2 cup heavy cream
  • 3/4 cup chocolate chips (I use semi-sweet)
  • mini chocolate chips, for topping, optional

Directions:

Crust

  1. Preheat the oven to 350º F.
  2. Pulse the oreos or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
  3. Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
  4. Add the crumbs to the 8 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  5. Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
  6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  7. Turn the oven down to 325º F.

CHEESECAKE

  1. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, vanilla, and espresso, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
  2. Place the 8 inch round springform pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
  3. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  4. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
  5. Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
  6. Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

CHOCOLATE GANACHE

  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.

TO ASSEMBLE

  1. Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
  2. Add mini chocolate chips on top of the ganache.
  3. Serve. Cover and refrigerator any leftovers.

The most amazing espresso cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it!
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38 comments

  1. Bellissime torte complimenti

  2. This looks divine! So many layers of deliciousness!

  3. Can you put the ganache on ahead of time like the morning of Thanksgiving and refrigerate?

  4. Can I make this cheesecake with fresh brewed coffee instead? It looks amazing and I can’t wait to try it!

    • Hi Pamela! Yep you can. The flavor of the coffee might not be as strong as the espresso but I bet it will still be yummy!

  5. So I did the water bath and it got to my crust, is it ruined now?

  6. I feel the need to mention that the water bath should be hot water, so as no to drop the oven temp to much for to long. 

    • Hi Sarah, I’ve never used hot water, I don’t use cold water, but room temperature.

  7. Turned out delicious! I tried baking my cheesecake in water bath for the first time, despite triple tin foil covering, some water still seeped thru :( making the crust a little moist but still yummy :D

    • I had the same problem with another cheesecake. The bath water only needs to be up the sides 1 inch…no water should get in if you triple layer the foil and bathe it in 1 inch. =)

    • Hey! So as someone who makes a lot of cheesecakes and HATES when there’s leakage from the water bath, my top to you is to wrap the springform pan with a crock pot liner. Then aluminum foil. It is a LIFESAVER

    • Thank you SO much for the tip!

  8. Hi, there! I made this with 1/3 cup of my local coffee shop’s cold brew. Perfect coffee flavor! The cheesecake turned out perfectly. Thanks for an awesome recipe! :)

  9. I had the same problem with another cheesecake. The bath water only needs to be up the sides 1 inch…no water should get in if you triple layer the foil and bathe it in 1 inch. =)

  10. Can you show pics of how she put tin foil on pan thx

  11. Can I use mascarpone or ricotta cheese instead of cream cheese?? Thanks, can’t wait to make it

  12. How can I adjust this to make mini cheese cakes using a mini muffin pan?

  13. Can I use instant coffee/ espresso granules? If so could you give directions how to mix it get the 1/3 cup of brew needed? 

  14. I have a water bath solution! After ruining many a cheesecake- now I just put some hot water in a pie plate on the bottom rack and put the cheesecake on the rack above it. The steam helps it, and besides, who cares if it’s cracked- you’re covering the top anyway! Better than a ruined crust! Just sayin’!

  15. I have tried making cheesecake so many times and it always seems to be too sweet or too cream-cheesy (I just made that word) ;) YOUR recipe is perfect! Your directions were so easy to follow. I’m so excited I found this. Thank you, thank you! 

  16. This recipe looks amazing! I am wanting to make this recipe for a birthday party but there will be anywhere from 20-40 people there. Is it possible to make this in a 9×13 pan? If not, how else would i make this recipe for a crowd?

  17. This recipe did not turn out well for me. The butter leaked out of the Oreo crust, and the edges of the cake weren’t set. Still tasted fine, but wasn’t pretty. Next time I will add some flour or cornstarch to thicken the batter and will use a graham cracker crust. 

  18. My cheesecake was ruined from water soaking all the way through, even though I did three layers of tin foil, just like you said. Maybe you should elaborate on the details of your foil wrapping technique in the recipe. I had overlapping pieces that worried me and it turns out that I should’ve listened to my gut.

  19. Pressure Cooker is the answer to the water bath dilemma! I make perfect cheesecakes CONSTANTLY! Even mini low carb self serve ones! My only problem is trying to figure out the perfect timing for a recipe like this where it doesn’t have pressure cooker directions! lol

  20. Hi,  I want to make this for Easter but since I have a bigger crowd I wanted to make minis (in muffin tins) how would I change the cook time? 

  21. Hi, can I use instant coffee granules and how much would I need in this recipe. Love coffee and cheesecake and Can’t wait to try it out! 

    • Yes, you can use instant coffee granules to make instant coffee – you’ll still need 1/3 cup of instant coffee.

  22. What happens if you over beat the cheesecake mixture? My mixture was a little bit more liquid than normal. 

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