espresso cheesecake

Espresso Cheesecake - decadent, luscious cheesecake with a fabulous kick from coffee and chocolate cookie crust!

Espresso Cheesecake

Marie biscuits (You can use Graham crackers too)

Cocoa powder

Butter, melted

500 gms Cream cheese

Raw sugar

Cream

tbsp All-purpose flour

coffee powder

Cinnamon powder

tsp Vanilla extract

Preheat your oven to 180C. Cover the bottom and sides of your 8&quot; springform pan with aluminium foil.

Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.

Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you&#039;re preparing for the filling.

Cheesecake Base

Beat the cream cheese and raw sugar in a large bowl with an electric mixer.

Add the cream, flour, coffee powder, cinnamon powder, and vanilla extract. Whisk well until smooth.

Pour into the prepared crust. Carefully place in the oven and bake at 160C for 60 minutes. The top of the cake should look cooked and the center should be a bit wobbly.

 If you use a bigger size pan, the bake time will be faster.

Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.

Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.

Serve as is or pour over some melted chocolate on top. Sprinkle over some chocolate covered coffee beans if you like. Slice and enjoy!

Cheesecake Filling

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

Coffee Cheesecake

oreo crumbs

unsalted butter (melted (1/2 stick))

cream cheese

sugar

tsp vanilla extract

espresso

eggs

oven safe turkey bag

heavy cream

chocolate chips (I used semi-sweet)

Preheat the oven to 350º F.

Pulse the whole oreos (or chocolate graham crackers) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.

In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.

Add the crumbs to a 8 or 9 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.

Place the pan in the oven, pre-bake the crust for 10 minutes.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.

Turn the oven down to 325º F.

CRUST

Place the round springform pan inside an oven safe bag (like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. 

Add in the sugar, vanilla extract and espresso, beat again.

Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.

Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.

Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-85 minutes *see note. 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.

Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.

Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to 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.

CHEESECAKE

Place the chocolate chips in a heat proof bowl.

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.

CHOCOLATE GANACHE

Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.

Add chocolate shavings. Serve. Store leftovers in an air tight container in the fridge.

TO ASSEMBLE

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585060281/m2wcy8arnikkwtbzhr2c.mp4

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor! #cheesecake #espressocheesecake #coffeecheesecake

This tiramisu cheesecake is for all the espresso lovers! It has an Oreo and ladyfinger crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers and whipped cream cheese.

Tiramisu Cheesecake

Oreos

Ladyfingers

Espresso powder

Unsalted butter (melted)

oz Cream cheese (room temperature)

Brown sugar (packed light or dark)

tsp Pure vanilla extract

Sour cream (room temperature)

Prepared Espresso (room temperature)

Heavy cream (room temperature)

Large eggs (room temperature)

Powdered sugar (sifted)

Heavy cream (cold)

Cocoa powder (for dusting)

Crush Oreos and lady fingers in a food processor until fine crumbs. In a small bowl, combine Oreo crumbs, lady finger crumbs, espresso powder, and melted butter.

Prehat

Preheat oven to 325F. Spray a 9 inch spring form with non-stick spray. Place a 9 inch parchment circle on the bottom and spray again. Place crumbs in the bottom and up half the sides of the pan using your hands. Then, use a 1/4 cup measuring cup to compact the crust.

Bake

The Crust

Once crust starts cooling, start cheesecake mixture. Using a mixer, beat cream cheese for 1 minute until light and fluffy. Beat in the brown sugar for another 1 minute. Scrape the bowl.

Mix in vanilla, heavy cream, sour cream, and espresso. Scrape the bowl. Mix in eggs one at a time on low.

Pour

Pour cheesecake batter into pan. Prepare a water bath.

Water Bath

Water Bath Options:1. Place springform pan in a 10 inch cake pan. Place cake pan in a roasting pan. Fill the roasting pan up half way up the cake pan with hot steaming water.2. Wrap springform pan in foil tightly twice. Place pan in the roasting pan. Fill half way up with hot steaming water.

Bake cheesecake for 65-75 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it is too jiggly, then bake for another 5 minutes and check again.

Cool

Turn off the oven, crack open the door and let the cheesecake slowly cool for 30 minutes. Take cheesecake out of the oven and place on a wire rack. Let it cool completely before covering and chilling in the fridge for 6 hours over night.

Using a mixer with a paddle attachment, beat cream cheese for 1 minute until light and fluffy. Scrape the bowl. Add in vanilla and sifted powdered sugar. Mix on low until combined, turn to high and mix until smooth.

Place metal bowl and whisk attachment in the freezer for 10 minutes. Then, pour heavy cream in the cold bowl and beat on high until stiff peaks form. Pour whipped cream into the cream cheese mixture. Use a rubber spatula to fold in the whipped cream. Fold gently until cream cheese is mixed in.

Decorate

Take the spring form pan and take the parchment paper off the crust. Soak the ladyfingers in espresso and place on top of the cheesecake. Pipe whipped cream cheese on top of the ladyfingers. Use a mesh strainer to drizzle cocoa powder on top. Keep cheesecake in the fridge until serving.

Whipped Cream Cheese

This was PHENOMENAL! I made it for my husband’s birthday and every single person that tried it raves about it. I am gluten free so I swapped in gluten free Oreos for the crust. I had trouble finding GF ladyfingers so I used GF vanilla wafers mixed in with Oreos for the crust and it worked perfectly. I eventually found the GF ladyfingers and used them for the coffee soaked top layer. Will definitely make this again!

This was exactly the recipe I was looking for - all the flavors of tiramisu without having to worry about raw eggs.  I made it for Father's Day for my husband.  It is probably one of if not the best cheesecake I have ever had.  I will definitely make it again.   

I did make a few changes based on previous cheesecake baking.  1 - I subbed 8oz mascarpone for 1 of the cream cheese blocks.  2 - I left the finished cheesecake in the oven for a full hour with the door cracked.  3 - I wanted to make sure the entire top was covered with ladyfingers so I cut a few in half so I could get all the edges.

Made this for a foodie and coffee fiend friend for his birthday. It wasn’t as pretty as yours but it was delicious…I believe I heard the word amazing more than once 😁

This cheesecake is incredible! It tastes just like tiramisu!

I used my own cheesecake recipe but everything about this is on point. Absolutely delicious with step by step direction.  Love this page!!

My daughter requested a Tiramisu Cheesecake for her birthday and she shared this recipe with me.  It was so delicious!  Everything from the crisp tasty crust, the espresso infused creamy cheesecake, to the lady finger and whipped cream cheese topping was divine!  I was a bit intimidated by the many steps but she did an excellent job detailing each step. It was a big hit!

I absolutely love this cheesecake! It is perfect, creamy, and delicious. I can not recommend it enough!

Espresso Cheesecake is the perfect dessert for coffee and chocolate lovers! Rich, silky espresso cheesecake sits on an OREO crust and is topped with chocolate ganache, cream cheese frosting swirl, chocolate shavings and espresso beans! Delish!

OREO cookie crumbs ((not double stuffed) about 20 cookies)

butter (melted)

salt

cream cheese (softened (3 packages))

flour

espresso (or strong coffee, cooled to room temperature)

heavy whipping cream

vanilla extract

eggs (room temperature)

chocolate

cream cheese (softened)

butter (softened)

espresso beans (optional)

Preheat oven to 350°F and prepare an 8” springform pan with non-stick spray and set aside.

In a food processor, add approximately 20 Oreo cookies and pulse until you get two cups of crumbs. Add in melted butter and salt and pulse until well combined. Pour into the springform pan and use the bottom of a measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.

Bake for 10 minutes and allow to cool.

In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth, scraping the sides and bottom of the bowl as needed.

Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined. Scrape the sides and bottom of the bowl.

Next, add in the heavy whipping cream and vanilla extract and beat for an additional 1 to 2 minutes. Scrape the sides and bottom of the bowl.

Last, add in the eggs one at a time and mix until just combined. Be careful not to over mix.

Transfer the filling to the springform pan with the cooled crust and gently tap on the counter 10 to 15 times to remove any air bubbles.

Bake cheesecake at 350°F for 15 minutes and then, without opening the door, reduce the heat to 200°F degrees and continue baking for 55 to 60 minutes or until the center slightly jiggles but the sides are set.

Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes, slightly crack the oven door and allow to cool for an additional 15 minutes. (This will help reduce the chance of cracking.)

Remove the cheesecake from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.

Once chilled, prepare the ganache topping by bringing the heavy cream to a boil (either stove top or in the microwave) and carefully pour over the chopped chocolate and allow to sit for 1-2 minutes. Whisk until smooth. Carefully pour over the cheesecake and smooth.

Ganache Topping

If you would like to add the cream cheese frosting piping, add the cream cheese and butter into a medium bowl and use a hand mixer to mix until light and fluffy. Next add the vanilla extract and mix until just combined. Add in the powdered sugar and mix on low speed until fully combined. Place the frosting in a piping bag fitted with your favorite tip and pipe around the outside of the cheesecake.

Top with chocolate shavings and/or espresso beans and enjoy!

Cream Cheese Frosting

Hi Trish
Love all the recipes! Wish me luck on espresso cheesecake.

These Peanut Butter Cheesecake Espresso Martinis are the ultimate showstopping party dessert — creamy chocolate cheesecake and peanut butter whipped cream served in adorable mini martini glasses with a crunchy cookie crust. They're easier than they look: make the components ahead of time, then assemble and chill until you're ready to serve. Each little glass packs a punch of rich, candy bar flavor that guests absolutely will not stop talking about. Perfect for holiday parties, birthdays, or any time you want a make-ahead dessert that feels seriously impressive.

Peanut Butter Espresso Martini Cheesecake Recipe by Tasty

chocolate sandwich cookies

peanut butter candy bars, finely chopped and divided

unsalted butter, melted

oz cream cheese, room temperature

oz semisweet chocolate, melted and slightly cooled

espresso powder

peanut butter

heavy cream, cold

fine sea salt

(2-ounce) mini martini glasses

Piping bag fitted star tip

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Sprinkle the top of each cheesecake generously with the remaining 5 finely chopped candy bars. Serve chilled directly in the mini martini glasses. Cheesecakes can be assembled and refrigerated up to 24 hours in advance; add the candy crumble just before serving.

Place the peanut butter whipped cream into a piping bag fitted with a large star tip. Verify that the whipped cream is thoroughly chilled so it retains its shape; if it has warmed up, refrigerate for 15 minutes prior to piping. Pipe a swirl of the cream into the center of each chilled cheesecake, ensuring a subtle border remains visible around the inner edge of the glass. Chill in the refrigerator for 30 minutes to ensure the peanut butter whipped cream has time to set up.

In a medium bowl, beat the peanut butter, granulated sugar, powdered sugar, vanilla, salt, and cold heavy cream with an electric mixer until stiff peaks form.

Pour the chocolate cheesecake filling evenly into the prepared martini glasses, leaving enough room for the peanut butter whipped cream. About 1 ounce of cheesecake filling per glass. Refrigerate for at least 2 hours, until the chocolate filling is completely set.

Add the heavy cream, espresso powder, and vanilla to the bowl. Beat on medium speed until smooth and fully incorporated.

In a large bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed for 2–3 minutes until the mixture is thoroughly smooth. Pour in the cooled melted chocolate, then beat on low speed just until smooth and combined, being careful not to overmix.

Divide the crust mixture evenly among 24 (2-ounce) mini martini glasses, using about 1 tablespoon per glass. Gently press the crumb mixture into the base of each glass to form an even layer, taking care not to pack it too tightly. Place the glasses on a baking sheet and refrigerate while you prepare the filling.

Add the chocolate sandwich cookies and 5 of the finely chopped candy bars to a food processor. Pulse until finely crushed. Add the melted butter and pulse until the mixture resembles crumbly sand.

https://vid.tasty.co/mediaconvert/output/407606/Standalone/1792511488_square_720.mp4

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