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5 from 2 votes

6-Inch Espresso Cheesecake

From the crust to the filling to the glorious swirled whipped cream, bold flavor weaves its way through in this decadent 6-inch espresso cheesecake. 
Course: 6-inch, Cheesecake, Dessert, small batch
Cuisine: 6-inch, Cheesecake, Dessert, small batch
Keyword: 6 inch, cheesecake, coffee cake, cookie crust, espresso, ganache, oreo, whipped cream
Servings: 8

Ingredients

For the Espresso Cookie Crust:

  • 1 ¾ Cups Chocolate Cookies, fillings removed and crushed to fine crumbs
  • 1 Teaspoon Espresso Powder
  • 2 Tablespoons Granulated Sugar
  • ½ Cup Salted Butter, melted

For the Espresso Cheesecake Filling:

  • 8 Ounces Cream Cheese, softened to room temperature
  • ½ Cup Granulated Sugar
  • 2 Tablespoons Espresso Powder
  • ⅓ Cup Heavy Cream
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Large Egg, room temperature

For the Espresso Ganache:

  • ¼ Cup Heavy Cream
  • ½ Cup Dark or Semisweet Chocolate Chips
  • 1 Teaspoon Espresso Powder

For the Whipped Cream:

  • ½ Cup Heavy Cream
  • 1 Tablespoon Powdered Sugar
  • 1 Teaspoon Espresso Powder

Instructions

  • For the crust:
    To begin, scrape the filling out of 28 Oreo cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients in the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter in a microwave-safe container on high for 30-45 seconds or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
  • Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, granulated sugar, and espresso powder. Gently mix with a fork to combine or set your food processor on until the mixture is fully combined (about 20 seconds or so). Press the crust into your prepared 6-inch springform pan. Set it aside while you make the fillings.
  • For the filling:
    Beat the cream cheese, sugar, and espresso powder on medium speed in a standing mixer or by hand for about 2 minutes. The mixture should be light and fluffy. Add the heavy cream and vanilla extract, mixing until incorporated, about 20 seconds. Add the egg, and mix until just incorporated. Do not over-mix.
  • Pour the batter into your prepared crust. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Bake at 350° for 70-90 minutes. If you find that your top is browning too quickly, lightly cover it with foil at the 60-minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.
    Allow the cheesecake to cool at room temperature for 20 minutes, and then remove it from the water bath. Gently place it on a towel to dry the bottom and transfer it to the fridge to cool for 2-3 hours or overnight. Top it with espresso ganache and espresso swirled whipped cream.
  • For the ganache and whipped cream:
    Begin by making the ganache, as that will need to cool on the cheesecake and before you add it to the whipped cream swirl. 
    Heat the heavy cream in a small bowl on high for 60 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the chocolate chips and the espresso powder in the bowl and let it sit untouched for five minutes. 
    Ensure all of the chocolate is covered by the cream.
  • Whip the ganache until smooth. Save two tablespoons for the whipped cream swirl. Pour the remainder of the ganache it over the cooled cheesecake and smooth it out over the top. Place it back into the fridge for 10 minutes until the ganache has set and cooled.
  • Place the heavy cream, granulated sugar, and espresso powder into a small bowl and whip with a hand mixer for two to three minutes or until stiff peaks form. Gently fold in the ganache, and mix until a streaky cream forms. Do not mix entirely. Pipe or spread the whipped cream on top of the ganache. Serve and store any leftovers in the refrigerator for up to five day. Best stored without the homemade whipped cream, but it should last overnight just fine. By day three it could get a little runny, and if that’s the case, simply scrape it off and enjoy without or make a new batch of whipped cream.

Notes

See blog for options in leu of dairy and gluten, plus a decaf espresso powder.