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Espresso Martini Cheesecake

Course Dessert
Prep Time 20 minutes
Total Time 8 hours
Servings 10

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.