Attention espresso martini enthusiasts, get ready for a cheesecake experience like no other. This cheesecake is a delightful blend of rich coffee liqueur and espresso-infused filling, topped with a velvety espresso whipped cream and a dusting of cocoa powder. And of course, we couldn’t forget the espresso beans!
This cheesecake is as easy to make as a classic one but adds a delightful twist to your holiday table. With a simple Oreo crust, it’s the perfect match for the rich coffee flavors. Picture yourself sipping a martini while indulging in a slice of this heavenly cheesecake.
You can prepare the cheesecake up to 3 days ahead. Simply store it in the refrigerator in an airtight container and wait to add the whipped cream until you’re ready to serve.
Espresso Martini Cheesecake
Ingredients
- **CRUST**
- Cooking spray
- 24 Oreos
- 4 tablespoons unsalted butter melted
- Pinch of kosher salt
**FILLING**
- 1/3 cup heavy cream
- 1 tablespoon instant espresso
- 4 8-ounce blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup Kahlúa
- 1/2 teaspoon kosher salt
**TOPPING**
- 3/4 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon instant espresso
- Unsweetened cocoa powder for dusting
- Espresso beans for topping
Instructions
**CRUST**
- Preheat the oven to 325°F. Grease an 8″ or 9″ springform pan with cooking spray.
- Pulse Oreos in a food processor until fine crumbs form. Transfer to a large bowl. Mix in melted butter and salt until combined (the mixture should resemble wet sand). Press into the bottom and up the sides of the prepared pan.
- Bake the crust until darkened and fragrant, about 12 minutes. Transfer to a wire rack and let cool.
**FILLING**
- In a small pot over medium heat, warm cream and espresso powder until the espresso is dissolved. Let it cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the cooled cream mixture, Kahlúa, and salt until combined. Pour the filling into the crust.
- Wrap the bottom of the pan in foil and place it in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake the cheesecake until the center only slightly jiggles, about 1 hour 30 minutes. Turn off the oven, prop open the door, and let the cheesecake cool in the oven for about 1 hour.
- Remove the foil and refrigerate the cheesecake until chilled, at least 5 hours or overnight.
**TOPPING**
- In a large bowl, beat cream, confectioners’ sugar, and espresso powder until medium peaks form.
- Spread the whipped cream over the cheesecake. Cover half of the top with parchment paper and dust the exposed half with cocoa powder. Arrange a few espresso beans on the undusted side for a finishing touch.