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Coffee Cheesecake Recipe

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★★★★★

4.5 from 62 reviews

This rich and creamy Coffee Cheesecake features a crunchy Oreo crust, a smooth coffee-infused cream cheese filling, a decadent chocolate espresso ganache topping, and a light coffee whipped cream finish. Perfect for coffee lovers, this dessert combines classic cheesecake with bold espresso flavors and a luscious ganache to create an indulgent treat that’s ideal for special occasions or any time you crave a sophisticated dessert.

Ingredients

Scale

Oreo Crust

  • 20 Oreos
  • ¼ cup (57g) unsalted butter, melted

Cream Cheese Filling

  • 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

Chocolate Espresso Ganache

  • 1 cup (170g) semi-sweet chocolate chips
  • 1 teaspoon (2g) espresso powder
  • ½ cup (120mL) heavy whipping cream

Coffee Whipped Cream

  • ½ cup (120mL) heavy whipping cream
  • ½ Tablespoon granulated or powdered sugar
  • 1 teaspoon (2g) espresso powder

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan or a cheesecake pan with nonstick spray and set aside.
  2. Make Oreo Crust: In a food processor, crush Oreos into fine crumbs. Transfer to a large bowl, drizzle melted butter over crumbs, and stir until fully combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool while preparing the filling.
  3. Prepare Cream Cheese Filling: Using a mixer, beat softened cream cheese on medium-high for about 2 minutes until smooth. Add granulated sugar and beat until combined, about 2 minutes more. Reduce mixer speed to low, then mix in sour cream and vanilla extract until well incorporated.
  4. Add Eggs and Espresso Powder: Add eggs one at a time, mixing on low after each addition until no yolk streaks remain. Add espresso powder and blend gently on low until dissolved. Use a spatula to fold batter thoroughly, ensuring smooth, lump-free consistency.
  5. Assemble Cheesecake and Water Bath: Pour batter into crust-lined pan. Place the springform pan inside a larger pan, which is then set inside an even larger roasting pan. Fill outer pan with hot water halfway up the sides of the middle pan to create a water bath, then carefully transfer to the oven.
  6. Bake Cheesecake: Bake for 1 hour 20 minutes to 1 hour 45 minutes, until the center jiggles slightly and internal temperature reaches 145ºF (63ºC). Turn off oven and let cheesecake cool inside for 1 hour. Remove pans and cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours, ideally overnight.
  7. Prepare Chocolate Espresso Ganache: Combine chocolate chips and espresso powder in a medium bowl. Heat heavy cream until just before boiling, then pour over chocolate mixture. Let sit for 1 minute, then stir until smooth and glossy. Cool ganache for 5 minutes before topping cheesecake.
  8. Apply Ganache: Remove cheesecake from fridge, loosen crust from sides, and release springform ring. Pour cooled ganache on top and spread evenly with a spatula. Let set for at least 15 minutes before adding whipped cream.
  9. Make Coffee Whipped Cream: Combine heavy cream, sugar, and espresso powder in a mixing bowl. Whip on medium speed until frothy, then increase to medium-high and beat until stiff peaks form (about 3-4 minutes total).
  10. Decorate and Serve: Pipe or spread coffee whipped cream over ganache as desired. Slice and serve. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to help create a smooth batter and prevent cracking.
  • Using a water bath during baking helps maintain gentle, even heat and prevents the cheesecake from drying out or cracking.
  • Let the ganache cool slightly before pouring to avoid melting the whipped cream later.
  • Cheesecake improves in flavor and texture after chilling overnight.
  • Freeze leftover cheesecake tightly wrapped for up to 3 months; thaw in the refrigerator overnight before serving.

Keywords: coffee cheesecake, espresso cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, coffee whipped cream dessert

Find it online: https://cookwithlea.com/coffee-cheesecake-recipe/