Introduction

This Coffee Cheesecake combines rich espresso flavor with creamy, tangy cheesecake on a crunchy Oreo crust. Topped with a silky chocolate espresso ganache and fluffy coffee whipped cream, it’s an indulgent dessert perfect for coffee lovers. Whether for a special occasion or a cozy treat, this cake impresses with its balanced flavors.

The image shows a round cake with three distinct layers: the bottom layer is a dark brown crumbly crust, the middle layer is a thick, smooth light beige filling with a slightly textured edge, and the top layer is a shiny, dark chocolate glaze covering the surface. On top of the chocolate layer, there are large, creamy swirls of pale beige whipped topping arranged evenly in a circle. The cake sits on a white plate, set on a white marbled surface. In the background, there is a glass cup filled with black coffee, and in the foreground, a piping bag with a metal tip lies on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreos
¼ cup (57g) unsalted butter, melted
32 ounces (900g) full fat block cream cheese, softened to room temperature
1 cup (200g) granulated sugar
8 ounces (226g) full fat sour cream, about 1 scant cup, at room temperature
1 tablespoon vanilla extract
4 large eggs, at room temperature
3 tablespoons (18g) espresso powder
1 cup (170g) semi-sweet chocolate chips
1 teaspoon (2g) espresso powder (for ganache)
½ cup (120mL) heavy whipping cream (for ganache)
½ cup (120mL) heavy whipping cream (for whipped cream)
½ tablespoon granulated or powdered sugar
1 teaspoon (2g) espresso powder (for whipped cream)

Instructions

Step 1: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray and set aside.
Step 2: Crush the Oreos in a food processor until fine crumbs. Transfer to a bowl, drizzle melted butter over, and stir to combine evenly.
Step 3: Press the Oreo mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
Step 4: Beat cream cheese on medium-high speed until smooth, about 2 minutes. Add granulated sugar and beat until combined, about 2 minutes more.
Step 5: Lower mixer speed to low, add sour cream and vanilla, and mix until fully combined.
Step 6: Add eggs one at a time, mixing on low after each addition until no yolk streaks remain.
Step 7: Add 3 tablespoons espresso powder and blend gently on low until dissolved. Fold batter with a spatula to incorporate all ingredients smoothly.
Step 8: Pour batter into the crust-lined pan. Place this pan inside a slightly larger pan, which itself goes inside an even larger pan. Fill outer pan with hot water halfway up the sides of the middle pan to create a water bath.
Step 9: Bake cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The center should jiggle slightly and reach 145ºF (63ºC) internally. Turn off oven and let cheesecake cool inside for 1 hour.
Step 10: Remove springform pan from water bath pans, cool on a rack for 2 hours, then cover and chill in refrigerator for at least 6 hours or overnight.
Step 11: To make ganache, combine chocolate chips and 1 teaspoon espresso powder in a bowl. Heat ½ cup heavy cream until just bubbling, then pour over chocolate. Let sit 1 minute, stir gently until smooth and glossy. Cool 5 minutes.
Step 12: Pour ganache on top of chilled cheesecake, spreading evenly. Let set 15 minutes before topping.
Step 13: For coffee whipped cream, whisk together ½ cup heavy cream, ½ tablespoon sugar, and 1 teaspoon espresso powder. Beat starting on medium until thickened, then medium-high until stiff peaks form.
Step 14: Spread or pipe whipped cream onto ganache. Slice and serve.

Tips & Variations

Use freshly brewed espresso powder for the richest coffee flavor.
Room temperature ingredients help create a smooth, lump-free batter.
For a gluten-free crust, substitute Oreos with gluten-free chocolate cookies.
Wrap leftover cheesecake tightly to prevent drying out in the fridge.
To avoid cracked cheesecake, bake using the water bath method as described.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. To freeze, wrap well in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

The image shows a creamy light brown cheesecake with a thick dark brown chocolate layer on top, piped with a ring of soft, light beige whipped cream swirls around the edge. The cheesecake sits on a white plate with a white marbled texture surface beneath it. In the foreground, there is a piping bag with a metal nozzle, slightly out of focus, and in the background, a clear glass cup filled with black coffee is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake improves in flavor when chilled overnight. Prepare it a day ahead for best results.

What’s the purpose of the water bath during baking?

The water bath helps the cheesecake bake evenly and prevents cracking by providing gentle, moist heat around the pan.