Nothing quite says decadence like sinking your fork into a slice of Coffee Cheesecake. As the creamy filling melts in your mouth, the rich coffee notes dance with the deep chocolate crust, reminding you of cozy coffee shops and warm conversations shared with good friends. Whether it’s a special occasion or just a Tuesday that needs a sprinkle of joy, this cheesecake is here to elevate your mood.
Why make this recipe?
This Coffee Cheesecake recipe combines the best of both worlds: that luscious, creamy rich filling you crave from cheesecake and the invigorating aroma of coffee, making it the ideal dessert for any coffee lover or cheesecake enthusiast. It’s perfect for impressing guests at dinner parties or treating yourself after a long day. Plus, the delightful chocolate coffee cookie crust adds a layer of indulgence that will have everyone reaching for seconds.
How to make Coffee Cheesecake
Ingredients:
- 2 cups Oreo cookies (about 22 cookies)
- 1 teaspoon instant espresso powder
- 4 tablespoons (59 ml) unsalted butter, melted
- 3 tablespoons instant espresso powder
- 2 tablespoons (30 ml) warm water
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 4 8 oz. blocks cream cheese, room temperature
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 3 large eggs (US), room temperature
- 1 large egg yolk (US), room temperature
- ¾ cup (177 ml) heavy cream
- 1 teaspoon instant espresso powder
- 6 oz. (170 g) semi-sweet chocolate chips
- 1 chocolate or chocolate coffee bar, shaved for topping (optional)
Directions:
- Preheat your oven to 325°F (163°C) and lightly grease and line the bottom of a springform pan. If you’re feeling fancy, go ahead and line the sides too.
- Bring some water to boil in a small pot, which will serve as your water bath later.
- For the rich chocolate coffee cookie crust, toss those Oreo cookies into a food processor and blitz until they become mostly fine crumbs. Add the espresso powder and melted butter to the crumbs and pulse until it all clumps together beautifully. Press this chocolate mixture into the bottom of your springform pan.
- Now, let’s get that cheesecake filling going! While the cookie crust chills in the fridge, combine 3 tablespoons of instant espresso powder with 2 tablespoons of warm water in a small bowl until you have a silky espresso mixture. Once it cools, whisk it together with the heavy cream and sour cream until smooth.
- In a large mixing bowl, beat the cream cheese on low until it’s velvety smooth, scraping down the sides as needed. Gradually add the sugar, blending until incorporated. Add in the espresso and vanilla extract, mixing until well combined.
- Slowly introduce the eggs, one at a time, mixing on the lowest speed just until incorporated. Take care not to overmix; we don’t want to disturb that lovely creaminess!
- Pour the luscious espresso cheesecake filling into your prepared cookie crust. Place the springform pan inside a larger roasting pan and pour the simmering water into the larger pan — this is where the magic happens during baking.
- Slide everything into the oven and let it bake for 65–75 minutes. You’ll know it’s done when the edges have set, and the center has a delightful jiggle, like jello.
- After baking, turn off your oven, crack the door open, and let the cheesecake cool inside for an hour. Then transfer it to a cooling rack and let it sit at room temperature for an additional hour. Don’t forget to run a butter knife along the edges to loosen the cheesecake from the pan!
- Cover the cheesecake with plastic wrap and pop it into the fridge for at least 6 hours, or overnight if you can resist!
- To make the chocolate coffee ganache, mix the instant espresso powder into the heavy cream and heat it until it’s just simmering. Pour it over the chocolate chips in a bowl and give it a gentle stir until it melts into a luscious ganache.
- Spread the cooled ganache over the chilled cheesecake, topping it with chocolate shavings if you’d like. Let it set in the fridge for another 15-20 minutes before slicing.
How to serve Coffee Cheesecake
Once it’s time to dig in, slice up that gorgeous cheesecake and serve it chilled. This dessert pairs beautifully with a fresh cup of coffee or some whipped cream for extra indulgence.
How to store Coffee Cheesecake
Keep any leftovers in the fridge, covered, for up to five days. This cheesecake is great the next day, but good luck having any left over!
Tips to make Coffee Cheesecake
- For a smoother filling, let all your dairy ingredients come to room temperature before mixing.
- If the cheesecake cracks during baking, don’t stress! A rich ganache topping will hide any imperfections beautifully.
- Experiment with different flavored chocolate, like mint or orange, to add a personal twist to your ganache!
Variations
You can elevate the flavor profile by incorporating a touch of cinnamon or using flavored coffee in place of instant espresso for a different twist.
FAQs
1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually gets better as it sits. I recommend making it a day in advance.
2. What should I do if my cheesecake cracks while baking?
Cracks can happen, but don’t worry! Topping it with the ganache will disguise any faults and enhance the visual appeal.
3. Can I freeze Coffee Cheesecake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw it in the fridge overnight before serving.
This Coffee Cheesecake is your new secret weapon for any gathering or quiet night in. So, gather your ingredients, put on your favorite playlist, and prepare to whip up this delightful dessert that will enchant anyone lucky enough to share it with you. Happy baking!
Coffee Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C) and lightly grease and line the bottom of a springform pan. If you're feeling fancy, go ahead and line the sides too.
- Bring some water to boil in a small pot, which will serve as your water bath later.
- For the rich chocolate coffee cookie crust, toss those Oreo cookies into a food processor and blitz until they become mostly fine crumbs. Add the espresso powder and melted butter to the crumbs and pulse until it all clumps together beautifully. Press this chocolate mixture into the bottom of your springform pan.
- While the cookie crust chills in the fridge, combine 3 tablespoons of instant espresso powder with 2 tablespoons of warm water in a small bowl until you have a silky espresso mixture. Once it cools, whisk it together with the heavy cream and sour cream until smooth.
- In a large mixing bowl, beat the cream cheese on low until it’s velvety smooth, scraping down the sides as needed. Gradually add the sugar, blending until incorporated. Add in the espresso and vanilla extract, mixing until well combined.
- Slowly introduce the eggs, one at a time, mixing on the lowest speed just until incorporated. Take care not to overmix; we don’t want to disturb that lovely creaminess!
- Pour the luscious espresso cheesecake filling into your prepared cookie crust. Place the springform pan inside a larger roasting pan and pour the simmering water into the larger pan — this is where the magic happens during baking.
- Slide everything into the oven and let it bake for 65–75 minutes. You’ll know it’s done when the edges have set, and the center has a delightful jiggle, like jello.
- After baking, turn off your oven, crack the door open, and let the cheesecake cool inside for an hour. Then transfer it to a cooling rack and let it sit at room temperature for an additional hour.
- Cover the cheesecake with plastic wrap and pop it into the fridge for at least 6 hours, or overnight if you can resist!
- To make the chocolate coffee ganache, mix the instant espresso powder into the heavy cream and heat it until it’s just simmering. Pour it over the chocolate chips in a bowl and give it a gentle stir until it melts into a luscious ganache.
- Spread the cooled ganache over the chilled cheesecake, topping it with chocolate shavings if you’d like. Let it set in the fridge for another 15-20 minutes before slicing.