I’m a coffee drinker. Two cups in the morning, at noon and at least a cup more in the afternoon. However, I could easily exchange a couple of refills for a big slice of this delicious cake!
I also love vanilla so I may actually use a little bit more of that vanilla extract than mentioned in this recipe.
Ingredients
Crust:
- 24 oreo cookies
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
Filling:
- 2 (8 oz.) packages cream cheese, room temperature
- 3/4 cup sugar
- 3 eggs
- 2 tablespoons instant espresso granules
- 1 teaspoon vanilla extract
Instructions:
Take 2-3 layers of aluminum foil and tightly wrap the bottom and sides of a 9-inch springform pan.
Place oreo cookies in a food processor and blend until smooth. Pour in melted butter and salt and blend until mixture is the consistency of wet sand. Pour mixture out into pan. Spread crust over the bottom and up the sides of the dish. Place crust in refrigerator to chill for at least 30 minutes.
Preheat oven to 350º F and boil a kettle of water.
Beat cream cheese and sugar together until combined. Mix in eggs, waiting for each to be incorporated before adding the next, then mix in vanilla extract and espresso granules.
Pour filling mixture into chilled oreo crust and place springform pan in a large roasting pan.
Place pan in oven and pour in boiling water, making sure it doesn’t go over the aluminum foil-wrapped cheesecake pan.
Bake for 40-50 minutes (until center is just set).
Turn off oven and keep the door closed. Let cheesecake cool (inside the oven) for 1 hour, then carefully take cheesecake out of water bath and transfer to a wire rack.
Once completely cool, refrigerate for at least 2 hours before serving.
Quick Tip: If you are sensitive to caffeine, simply add less espresso!
Thanks to 12 Tomatoes for this coffee lover’s delight!
