Description
This decadent Espresso Cheesecake features a dark chocolate Oreo crust, a dense and creamy coffee-infused filling, and a silky chocolate ganache topping adorned with chocolate curls.
Ingredients
Scale
- 24 cookies Oreos (Crushed fine)
- 5 tbsp unsalted butter (Melted)
- 32 oz cream cheese (Room temperature)
- 1 1/4 cups granulated sugar (White)
- 4 large eggs (Room temperature)
- 1/2 cup sour cream (Room temperature)
- 2 tbsp instant espresso powder (Dissolved in 1 tbsp hot water)
- 1 tbsp vanilla extract (Flavor)
- 1/2 cup chocolate chips (Semi-sweet)
- 1/2 cup heavy cream (Hot)
- 1 bar dark chocolate (For shavings)
Instructions
- Preheat oven to 325°F. Mix crushed Oreos and butter; press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Stir in sour cream, vanilla, and dissolved espresso. Pour over crust.
- Place pan in a water bath and bake for 60–70 minutes until center is slightly wobbly.
- Cool in oven for 1 hour, then refrigerate overnight.
- Pour hot cream over chocolate chips to make ganache; spread over cheesecake and top with shavings.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 130 mg