Description
A rich and creamy cheesecake infused with espresso and chocolate flavors, perfect for coffee lovers and special occasions.
Ingredients
Scale
- 22 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 1 ½ cups cold heavy whipping cream
- 24 ounces cream cheese, softened
- â…“ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 teaspoons instant espresso powder
- ½ cup semi-sweet chocolate chips
- 1 tablespoon light corn syrup
Instructions
- Grease a 9-inch springform pan carefully with butter or shortening.
- Crush the Oreo cookies into fine crumbs, then mix in the melted butter.
- Press the crumb mixture into the bottom and slightly up the sides of the pan, then freeze for 20 minutes.
- Whip the cold heavy whipping cream in a separate bowl until stiff peaks form.
- In another bowl, beat the cream cheese, cocoa powder, and instant espresso until smooth, then add the powdered sugar and vanilla.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the filling over the chilled crust and smooth the surface, then refrigerate for at least 6 hours.
- For the ganache, heat heavy cream with espresso powder, then stir in chocolate chips and corn syrup until smooth.
- Release the cheesecake from the pan, pour ganache on top, and let rest for 10 minutes before slicing.
Notes
For the best flavor, make the cheesecake a day in advance and let it set overnight. Serve chilled for the best texture.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg