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Mocha Oreo Cheesecake with Ganache

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This decadent mocha Oreo cheesecake features a crunchy Oreo crust, creamy espresso-infused cheesecake filling, rich chocolate ganache, and a cookie crumble topping. It’s an easy, showstopping dessert perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 20 Oreo cookies, crushed (about 200g)
  • 5 tbsp unsalted butter, melted (70g)
  • 3 (8 oz) packages cream cheese, softened (680g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 1/4 cup sour cream (60g)
  • 1/4 cup heavy cream (60ml)
  • 2 tbsp instant espresso powder (12g) or strong instant coffee
  • 1 tsp pure vanilla extract
  • 12 Oreo cookies, roughly chopped
  • 1 cup semi-sweet chocolate chips (175g)
  • 1/2 cup heavy cream (120ml)
  • 6 Oreo cookies, crushed (for garnish)
  • Optional: pinch of flaky sea salt

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Place the pan on a baking sheet.
  2. Crush 20 Oreos into fine crumbs using a food processor or zip-top bag and rolling pin. Mix with 5 tbsp melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and mix again. Beat in eggs one at a time, scraping down sides after each. Stir in sour cream, heavy cream, espresso powder, and vanilla extract. Mix until just combined. Fold in 12 chopped Oreos.
  4. Pour batter over cooled crust and smooth the top. Bake at 325°F (163°C) for 50-60 minutes, until edges are set but center jiggles slightly.
  5. Turn off oven, crack the door, and let cheesecake sit for 1 hour. Remove and chill uncovered in the fridge for at least 4 hours (overnight is best).
  6. Heat 1/2 cup heavy cream in a small saucepan until steaming. Pour over chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
  7. Release cheesecake from pan and transfer to serving plate. Pour ganache over the top, letting it drip over the sides. Sprinkle with 6 crushed Oreos and optional sea salt. Chill 20 minutes before slicing.
  8. Slice with a hot, clean knife for perfect edges. Serve chilled, with extra Oreos if desired.

Notes

If your cheesecake cracks, the ganache will cover it. For super-smooth filling, blend cream cheese and sugar for an extra minute. Chill the crust before adding filling for a firmer base. Room temperature ingredients yield the creamiest texture. Overmixing after adding eggs can cause cracks. Ganache thickens as it cools; microwave briefly if too thick. Cheesecake can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: mocha cheesecake, oreo cheesecake, chocolate ganache, easy cheesecake, coffee dessert, decadent dessert, party dessert, birthday cake, holiday dessert

Find it online: https://jodierecipes.com/mocha-oreo-cheesecake-recipe-easy-decadent-dessert-with-ganache/