Introduction

This Coffee Cheesecake is a decadent treat combining rich espresso flavors with creamy cheesecake. Featuring an Oreo crust, coffee-infused filling, chocolate espresso ganache, and coffee whipped cream, it’s perfect for coffee lovers looking for an impressive dessert.

A creamy three-layer cake sits on a white plate; the bottom layer is a dark, crumbly crust, the middle layer is a thick, smooth tan cheesecake, and the top layer is a glossy, dark chocolate ganache. On top of the ganache, there are several large swirls of light ivory whipped cream arranged around the edge. In the foreground, a pastry bag with leftover white cream rests on a white marbled surface. In the blurred background, a clear glass cup filled with black coffee is visible. 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, 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 (for whipped cream)
1 teaspoon (2g) espresso powder (for whipped cream)

Instructions

Step 1: Preheat the oven to 325ºF (162ºC) and spray a 9″ springform pan with nonstick spray. In a food processor, crush the Oreos into fine crumbs. Combine with melted butter, mixing until evenly saturated.
Step 2: Press the Oreo mixture into the bottom of the pan and bake for 8 minutes. Remove and let cool.
Step 3: Using a mixer, beat the cream cheese on medium-high speed until smooth, about 2 minutes. Add sugar and beat until combined.
Step 4: Lower mixer speed and add sour cream and vanilla, mixing until fully combined.
Step 5: Add eggs one at a time, mixing on low after each, until no yolk streaks remain.
Step 6: Add espresso powder and blend gently on low until dissolved. Fold batter carefully with a spatula to ensure smoothness.
Step 7: Pour batter into prepared pan. Place pan in a water bath by setting it inside larger pans and adding hot water halfway up the sides of the springform pan.
Step 8: Bake for 1 hour 20 minutes to 1 hour 45 minutes. The center should jiggle slightly and reach 145ºF (63ºC). Turn off oven and cool cheesecake inside for 1 hour, then cool on a rack for 2 hours. Chill in refrigerator at least 6 hours or overnight.
Step 9: For ganache, gently loosen crust from pan and remove outer ring. Place chocolate chips and espresso powder in a bowl. Heat heavy cream until just bubbling and pour over chocolate. Let sit 1 minute, then stir until smooth. Cool 5 minutes, then pour over cheesecake. Spread evenly and let set 15 minutes.
Step 10: For coffee whipped cream, combine heavy cream, sugar, and espresso powder. Beat on medium speed until thick, then increase speed until stiff peaks form. Pipe or spread on set ganache.
Step 11: Slice and serve. Store leftovers covered in fridge up to 5 days or freeze for up to 3 months.

Tips & Variations

Use freshly brewed espresso powder for the richest coffee flavor in the cheesecake and whipped cream.
Try swapping Oreos for chocolate graham crackers for a different crust texture.
For a lighter texture, substitute half the sour cream with Greek yogurt.
Let the ganache drip over the sides for a dramatic presentation.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 5 days. To freeze, wrap well and keep for up to 3 months. Thaw overnight in the refrigerator before serving. The flavor and texture remain best when consumed within this time.

How to Serve

The image shows a close-up of a three-layered cake on a white plate, sitting on a white marbled surface. The bottom layer is a dark brown crumb base, the middle layer is a thick light brown creamy filling with a smooth texture, and the top layer is a thin, shiny dark chocolate glaze. On top of the glaze, there are evenly spaced swirls of light beige whipped cream, giving texture and height to the cake. In the background, there is a clear glass cup filled with black coffee, and in the foreground, a piping bag with cream is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder will give a more intense and authentic coffee flavor.

Do I need a water bath to bake the cheesecake?

Using a water bath helps bake the cheesecake gently and prevents cracking, resulting in a smooth, creamy texture. It is highly recommended for best results.