Espresso martini connoisseurs, this cheesecake is for you. The cheesecake filling is spiked with coffee liqueur and espresso to make it super-rich and creamy, and the top gets the iconic dusting of cocoa powder over an espresso-infused whipped cream. Don’t worry, we’d never leave out the espresso beans either.
The cheesecake is no fussier than a classic cheesecake and makes such a fun addition to a holiday spread. There is no better pairing than coffee and chocolate, so we went with a simple Oreo crust to complete this decadent dessert. We can think of nothing better than sipping on a martini with a slice of this particular cheesecake in hand.
The cheesecake can be made up to 3 days in advance. Store in an airtight container and refrigerate. Wait to top with whipped cream until ready to serve.
Did you try this? Let us know how it went in the comments!
Espresso martini connoisseurs, this cheesecake is for you. The cheesecake filling is spiked with coffee liqueur and espresso to make it super-rich and creamy, and the top gets the iconic dusting of cocoa powder over an espresso-infused whipped cream. Don’t worry, we’d never leave out the espresso beans either.
The cheesecake is no fussier than a classic cheesecake and makes such a fun addition to a holiday spread. There is no better pairing than coffee and chocolate, so we went with a simple Oreo crust to complete this decadent dessert. We can think of nothing better than sipping on a martini with a slice of this particular cheesecake in hand.
The cheesecake can be made up to 3 days in advance. Store in an airtight container and refrigerate. Wait to top with whipped cream until ready to serve.
Did you try this? Let us know how it went in the comments!
- Yields:
-
8 – 10
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 8 hrs
- Cal/Serv:
- 912
Directions
-
Crust
- Step 1
Preheat oven to 325°. Grease an 8″ or 9″ springform pan with cooking spray.
- Step 2In a food processor, pulse Oreos until fine crumbs form. Transfer to a large bowl. Add butter and salt and mix until combined (mixture should resemble wet sand). Press into bottom and up sides of prepared pan.
- Step 3Bake crust until darkened and fragrant, about 12 minutes. Transfer to a wire rack and let cool.
- Step 1
-
Filling
- Step 1 In a small pot over medium heat, heat cream and espresso powder, stirring frequently, until espresso is dissolved. Let cool.
- Step 2In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar until no lumps remain. Add eggs, one at a time, beating to blend after each addition. Add cooled cream mixture, Kahlúa, and salt and beat until combined. Pour filling into crust.
- Step 3Wrap bottom of pan in foil and place in a large roasting pan. Pour in enough boiling water to come halfway up sides of springform pan.
- Step 4Bake cheesecake until center only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cool in oven, about 1 hour.
- Step 5Remove foil. Refrigerate cheesecake until chilled, at least 5 hours or up to overnight.
-
Topping
- Step 1In a large bowl, using handheld mixer on medium-high speed (or in the large bowl of stand mixer fitted with the whisk attachment), beat cream, confectioners’ sugar, and espresso powder until medium peaks form.
- Step 2Spread whipped cream over cheesecake. Cover one half of the top of cheesecake with parchment and dust exposed half with cocoa powder. Arrange a few espresso beans on undusted side.
Related Video: Classic Cheesecake
