Espresso Cheesecake Chocolate Ganache

The smell of rich espresso and sweet chocolate fills my kitchen when I make this. The cheesecake feels smooth and creamy, and the ganache adds a soft, shiny top that tastes like pure joy.

I made this for a small treat at home, and I loved how each bite felt bold but still gentle. It quickly became one of my favorite desserts to share.

Come with me, and I’ll show you how to make this simple, dreamy cheesecake. It’s rich, easy, and perfect for anyone who loves coffee and chocolate.

Why You’ll Love This Recipe

• Reader Favorite: One baker shared, “This tastes like it came straight from a fancy bakery.”
• Bold Coffee Flavor: Real espresso powder creates an authentic, sophisticated taste that pairs beautifully with the creamy cheesecake base.
• Silky Chocolate Topping: The ganache layer provides a luxurious finish that looks restaurant-quality.
• Make-Ahead Friendly: Prepare this cheesecake a day or two in advance, making it ideal for entertaining.
• Impressive Presentation: This dessert looks fancy but is easier to make than most people think.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 55 minutes
• Cooling Time: 4 hours (plus overnight refrigeration recommended)
• Total Time: About 5 hours plus overnight chilling

Servings: This recipe makes one 9-inch cheesecake, which yields 12 slices. Perfect for 8-12 people depending on portion size.

Difficulty: This recipe requires intermediate baking skills. The cheesecake needs careful handling to prevent cracks, but the steps are straightforward to follow.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (at least 3)
• Electric mixer or whisk
• Food processor (for crust)
• Measuring cups and spoons
• Instant-read thermometer
• Double boiler or microwave-safe bowl
• Rubber spatula
• Wire cooling rack
• Aluminum foil
• Roasting pan (for water bath)

Ingredients for Espresso Cheesecake with Chocolate Ganache

The combination of espresso, cream cheese, and dark chocolate creates a dessert with complex flavors and a velvety texture. Here’s what you’ll need to make this sophisticated treat.

For the Crust

• 1 and 1/2 cups (about 150g) OREO cookie crumbs (roughly 15 cookies)
• 5 tablespoons unsalted butter, melted
• 1/4 teaspoon salt

For the Espresso Cheesecake Filling

• 32 ounces (905g) full-fat cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 3 large eggs, at room temperature
• 1/2 cup (120ml) heavy whipping cream, at room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons espresso powder (or instant coffee powder)
• 2 tablespoons hot water
• Pinch of salt

For the Chocolate Ganache Topping

• 8 ounces (225g) dark chocolate, finely chopped
• 3/4 cup (180ml) heavy whipping cream
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup (optional, for extra shine)

For Garnish (Optional)

• Espresso beans
• Cocoa powder
• Whipped cream

Variations for Espresso Cheesecake

• Mocha Version: Replace half the espresso powder with cocoa powder for a mocha-flavored cheesecake.
• Lighter Crust: Substitute graham cracker crumbs mixed with crushed almonds for the OREO cookies.
• White Chocolate Swirl: Drizzle white chocolate over the ganache before it sets completely.
• Espresso Marble Effect: Create a marbled pattern by swirling espresso-coffee mixture into the cheesecake batter before baking.
• Salted Chocolate Ganache: Add a pinch of sea salt to the ganache for a sweet and salty contrast.
• Liqueur Addition: Mix 1 tablespoon of Kahlua or coffee liqueur into the filling for extra depth.

How to Make Espresso Cheesecake with Chocolate Ganache

Step-by-Step Instructions

1. Prepare the Pan and Water Bath

Preheat your oven to 325°F (163°C). Wrap the outside of your 9-inch springform pan completely with aluminum foil to prevent water from seeping into the pan during baking. This step is important for keeping the cheesecake dry underneath.

Place the wrapped springform pan inside a larger roasting pan. This setup creates a water bath that ensures even, gentle cooking and helps prevent cracks on the surface.

2. Make the OREO Crust

Combine the OREO cookie crumbs, melted butter, and salt in a mixing bowl. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared springform pan, creating an even layer. Use the bottom of a measuring cup to pack it down smoothly.

Bake the crust for 8 minutes until it sets slightly. Remove it from the oven and let it cool while you prepare the filling. This prevents the crust from becoming too hard or overly browned.

3. Prepare the Espresso Mixture

In a small bowl, dissolve the espresso powder in hot water. Stir until completely smooth with no lumps remaining. This mixture will be stirred into the cheesecake filling to distribute the coffee flavor evenly. Set it aside to cool slightly.

4. Make the Cheesecake Filling

Using an electric mixer, beat the softened cream cheese on medium speed for about 2-3 minutes until it becomes smooth and creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

Add both the granulated sugar and brown sugar to the cream cheese. Beat on medium speed for another 2-3 minutes until the mixture is light and fluffy. This incorporates air into the filling, creating a lighter texture.

Add the eggs one at a time, beating on low speed after each addition. Mix only until combined after each egg. Overmixing can incorporate too much air, which may cause cracks.

Pour in the heavy cream and vanilla extract. Mix on low speed until just combined and smooth.

Gently stir in the cooled espresso mixture and salt using a rubber spatula. Fold slowly to ensure the espresso flavor is evenly distributed throughout the filling. Be careful not to overmix.

5. Fill the Pan

Pour the cheesecake filling over the cooled crust into the prepared springform pan. Smooth the top with a rubber spatula. Tap the pan gently on the counter a few times to release any air bubbles that may be trapped in the filling.

6. Create the Water Bath

Pour hot water into the roasting pan around the springform pan. The water should come halfway up the sides of the springform pan. This gentle, moist heat prevents the cheesecake from cracking and ensures even cooking throughout.

7. Bake the Cheesecake

Place the roasting pan in the preheated 325°F (163°C) oven. Bake for 55-60 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. The internal temperature at the center should read about 150°F (65°C) on an instant-read thermometer.

Do not overbake. A slightly underbaked center is better than an overbaked one, as it will continue to cook as it cools.

8. Cool Gradually

Turn off the oven and crack the door open about 4 inches. Leave the cheesecake in the oven for 1 hour. This gradual temperature change prevents the top from cracking due to sudden temperature shifts.

After 1 hour, remove the cheesecake from the oven and let it cool at room temperature for another hour. Then refrigerate for at least 4 hours, preferably overnight, before adding the ganache.

9. Make the Chocolate Ganache

Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to steam. Do not let it boil.

Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Add the butter and optional corn syrup.

Gently stir with a rubber spatula until completely smooth and shiny. If lumps remain, set the bowl over a pot of simmering water (a double boiler) for 30-second intervals while stirring until smooth.

Let the ganache cool for 10-15 minutes, until it thickens slightly but is still pourable.

10. Top with Ganache

Remove the cheesecake from the refrigerator. Carefully pour the ganache over the top of the cheesecake, spreading it evenly with a rubber spatula or offset knife. Leave a slight border around the edges.

Return the cheesecake to the refrigerator for at least 2 hours until the ganache is fully set.

11. Serve and Garnish

Remove the cheesecake from the refrigerator 15 minutes before serving to allow it to come to room temperature slightly for the best flavor and texture.

Run a thin knife around the edges of the pan to loosen the cheesecake, then carefully release the springform pan collar. Slice with a thin, sharp knife, wiping it clean between each slice for neat presentation.

Garnish with espresso beans, a light dusting of cocoa powder, or a dollop of whipped cream if desired.

Serving and Decoration

This elegant dessert pairs well with coffee and complements many serving occasions.

• After Dinner Dessert: Serve with strong espresso or coffee for a sophisticated ending to any meal.
• Special Occasions: Perfect for birthdays, anniversaries, holiday gatherings, and formal dinner parties.
• Coffee Shop Style: Plate individual slices and garnish with cocoa powder and fresh espresso beans.
• Cafe Presentation: Top with a small dollop of whipped cream and a sprinkle of chocolate shavings for an upscale look.
• With Fruit: Serve alongside fresh berries or a berry compote to add brightness to the rich dessert.
• Coffee Pairing: Serve with cappuccino, latte, or black coffee for the ultimate coffee-lover’s experience.

Storing Espresso Cheesecake

• In the Refrigerator: Store the finished cheesecake in an airtight container for up to 5 days in the refrigerator.
• In the Freezer: Wrap individual slices in plastic wrap and aluminum foil, then store in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
• Without Ganache: If preferred, store the cooled cheesecake in the refrigerator and add the ganache topping just before serving for maximum freshness.
• Leftover Ganache: Store leftover ganache in an airtight container in the refrigerator for up to 1 week. Gently reheat over low heat before using.

Tips and Tricks for Success

• Room Temperature Ingredients: Use cream cheese and eggs at room temperature. Cold ingredients don’t mix smoothly and can create lumps in the filling.
• Measure Carefully: Baking is precise. Use a kitchen scale for best results, or measure flour and dry ingredients by spooning and leveling.
• Prevent Cracks: Avoid overmixing the batter, use a water bath, and cool gradually. These three steps significantly reduce the chance of surface cracks.
• Check Doneness Correctly: The cheesecake should jiggle slightly in the very center when shaken gently. Overbaking dries out the texture.
• Use Quality Chocolate: The ganache makes up half the eating experience. Use good-quality dark chocolate with 60-70% cocoa content for best flavor.
• Espresso Powder Quality: Fresh espresso powder makes a noticeable difference. Check the expiration date and store it in an airtight container away from heat and light.
• No Cracks Yet: If your cheesecake does crack slightly, don’t worry. The ganache topping will cover small cracks completely.
• Make Ahead: Prepare the cheesecake up to 2 days before adding the ganache. Store covered in the refrigerator until ready to finish.
• Slice Cleanly: A thin, sharp knife dipped in hot water and wiped clean between each slice creates neat portions.
• Serve at the Right Temperature: Slightly cool room temperature brings out the full flavor of both the cheesecake and ganache better than straight from the refrigerator.

Nutrition Information

Note: Nutritional information is an estimate based on standard USDA data and may vary depending on specific brands used. Serves 12 slices.

Espresso Cheesecake FAQs

Conclusion

Espresso Cheesecake with Chocolate Ganache is a sophisticated dessert that combines the bold, rich flavors of coffee and chocolate in one elegant presentation. The smooth, creamy espresso-infused cheesecake paired with the silky chocolate ganache topping creates an experience that tastes like it came from a high-end bakery.

This recipe may seem impressive, but it’s easier to make than most people think. By following the step-by-step instructions and using quality ingredients, anyone can create this restaurant-quality dessert at home. The make-ahead nature of this cheesecake makes it perfect for entertaining, as much of the work can be completed days in advance.

Whether you’re celebrating a special occasion or simply treating yourself to something memorable, this espresso cheesecake with chocolate ganache is sure to impress. Serve it with fresh coffee for the ultimate indulgence, and enjoy every decadent bite.