Description
This Coffee Cheesecake recipe combines a rich and creamy coffee-flavored cream cheese filling on an Oreo crust, topped with a decadent chocolate espresso ganache and finished with billowy coffee whipped cream. Perfect for coffee lovers, this dessert features layered espresso flavors and a luscious texture for an indulgent treat.
Ingredients
Oreo Crust
- 20 Oreos
- ¼ cup (57g) unsalted butter, melted
Coffee Cheesecake 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 bean paste
- 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
- Prepare the Oreo Crust: Preheat the oven to 325ºF (162ºC) and grease a 9″ springform pan with nonstick spray. Process the Oreos in a food processor until finely crushed. Mix the crumbs with the melted butter until evenly coated. Press the mixture into the bottom of the springform pan and bake for 8 minutes. Remove and allow to cool.
- Make the Coffee Cheesecake Filling: In a large bowl with a mixer, beat the softened cream cheese on medium-high speed until smooth (about 2 minutes). Add sugar and beat again until combined. Lower speed to low, then mix in sour cream and vanilla bean paste thoroughly.
- Add Eggs and Espresso Powder: Add eggs one at a time at low speed, mixing after each until just incorporated without yellow streaks. Stir in espresso powder gently on low speed until dissolved. Fold batter carefully with a spatula to combine any unincorporated batter, maintaining a smooth, lump-free consistency.
- Assemble and Bake the Cheesecake: Pour the batter over the cooled crust. Create a water bath by placing the springform pan inside a 10″ pan, which is then placed inside a 12″ pan or roasting pan. Fill the outer pan with hot water halfway up the sides of the middle pan. Bake for 1 hour 20 minutes to 1 hour 45 minutes until the center jiggles slightly and a thermometer reads 145ºF (63ºC). Turn the oven off and let cheesecake cool in the oven for 1 hour.
- Cool and Chill: After cooling in the oven, remove the springform pan from the water bath and cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours or overnight for best texture.
- Prepare the Chocolate Espresso Ganache: Combine chocolate chips and espresso powder in a bowl. Heat the heavy cream until just bubbling, then pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy. Cool ganache for 5 minutes before pouring it evenly over the chilled cheesecake. Let ganache set for at least 15 minutes.
- Make Coffee Whipped Cream: In a mixer bowl, combine heavy whipping cream, sugar, and espresso powder. Whip on medium speed until frothy (2-3 minutes). Increase speed to medium-high and whip until stiff peaks form, about 30 seconds to 1 minute more.
- Decorate and Serve: Pipe or spread the coffee whipped cream over the set ganache layer. Slice the cheesecake, serve, and refrigerate leftovers tightly covered for up to 5 days. Freeze well for up to 3 months, thaw overnight in the refrigerator.
Notes
- Use room temperature ingredients for the smoothest cheesecake batter and best texture.
- The water bath (bain-marie) helps prevent cracking by baking the cheesecake gently and evenly.
- Check doneness by a slight jiggle in the center—avoid overbaking.
- Espresso powder can be adjusted to taste depending on how strong you want the coffee flavor.
- Chill cheesecake thoroughly before adding ganache for a clean layer.
- Leftover cheesecake can be frozen, wrapped tightly to prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
