Espresso Cheesecake: The Bold, Creamy Dessert You’ll Crave
This espresso cheesecake combines bold coffee flavor with the silky smooth texture of classic cheesecake. Rich, elegant, and easy to customize — it’s a coffee lover’s dream dessert.
Ingredients
FOR THE CRUST:
- 24 Oreos crushed
- 5 tbsp melted butter
- Pinch of salt
FOR THE FILLING:
- 24 oz full-fat cream cheese softened
- 3/4 cup granulated sugar
- 2 tbsp instant espresso powder
- 1/2 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 3 large eggs
- Optional: 1 tbsp coffee liqueur Kahlua
TOPPINGS:
- Mascarpone whipped cream
- Chocolate shavings or drizzle
Instructions
- 1. Preheat oven to 325°F. Wrap a 9" springform pan in foil.
- 2. Mix crushed Oreos, butter, and salt. Press into pan base and halfway up the sides. Bake 10 minutes.
- 3. In a large bowl, beat cream cheese until smooth. Add sugar and espresso powder; beat until fully combined.
- 4. Add sour cream, vanilla, and liqueur (if using). Mix well.
- 5. Add eggs one at a time, beating gently to avoid overmixing.
- 6. Pour filling into crust. Tap pan to release air bubbles.
- 7. Place pan in a larger roasting dish. Pour hot water halfway up the sides (water bath).
- 8. Bake 55–65 minutes, until center is slightly jiggly.
- 9. Turn off oven, crack the door, and let cool inside for 1 hour.
- 10. Refrigerate at least 4 hours or overnight. Top and serve chilled.
Notes
Use high-quality espresso powder for best flavor.
Let cream cheese fully soften to avoid lumps.
Avoid overbaking to maintain creamy texture.
Cheesecake can be frozen for up to 2 months.