Coffee Cheesecake

Indulge in Decadence: Coffee Cheesecake Recipe

There’s something magical about the combination of coffee and cheesecake—the richness of the cream cheese, the bold flavor of coffee, and the sweetness of sugar all coming together to create a dessert that’s both luxurious and comforting. Whether you’re a coffee lover or simply looking for an impressive dessert to wow your guests, this Coffee Cheesecake is a must-try.

🍰 Ingredients 🍰

Oreo Crust:

• 25 Oreo cookies (including filling and wafers)
• 1/3 cup unsalted butter, melted

Cheesecake Filling:

• 2-3 teaspoons instant coffee powder
• 1 tablespoon hot water
• 24 oz cream cheese, full-fat, brick style
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 3 large eggs
• Hot water, for the water bath

Chocolate Ganache:

• 6 oz dark chocolate (50-70%)
• 2/3 cup heavy cream
• 1 teaspoon instant coffee powder (optional)

Coffee Whipped Cream (Optional):

• 1/2 cup heavy cream
• 1 teaspoon instant coffee powder

📝 Instructions 📝

Oreo Crust:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will ensure your crust bakes evenly. 🔥
2. Prepare the Springform Pan: Wrap the outside of a 9-inch springform pan with aluminum foil, making sure to cover all seams with at least 3 layers. This will prevent any leaks during baking. 🧑‍🍳
3. Make the Oreo Crumbs: Place the Oreo cookies in a food processor or blender, and pulse until they turn into fine crumbs. If you don’t have a processor, you can place them in a Ziploc bag and crush them with a rolling pin. 🍪
4. Combine Crumbs and Butter: Mix the cookie crumbs with the melted butter until fully combined. 🧈
5. Form the Crust: Press the crumb mixture firmly into the bottom of the springform pan, creating a slight lip around the edges. 🥄
6. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Afterward, remove it from the oven and lower the oven temperature to 325°F (163°C). ⏳

Cheesecake Filling:

7. Prepare the Coffee Mixture: In a small cup, dissolve the instant coffee powder in hot water. Don’t worry if it doesn’t fully dissolve. ☕
8. Mix the Cream Cheese: In a large bowl, beat the cream cheese, sugar, and dissolved coffee until the mixture is smooth and free of lumps. Scrape down the sides and bottom of the bowl as needed. 🍥
9. Add Vanilla and Sour Cream: Add the vanilla extract and sour cream, beating until combined. 🥄
10. Incorporate the Eggs: With the mixer on low speed, add the eggs one at a time, beating just until combined. 🥚
11. Prepare for Water Bath: Place the springform pan (still wrapped in foil) into a large roasting pan. Pour the cheesecake batter over the crust, smoothing the top. ✨
12. Create the Water Bath: Pour very hot water into the roasting pan until it reaches about 1/2 to 1 inch (1-2 cm) up the sides of the springform pan. 🫗
13. Bake the Cheesecake: Bake in the oven for 50-60 minutes, until the top is set except for a slight wobble in the center. The center should jiggle slightly, like jello or pudding. 👀
14. Cool the Cheesecake: Remove the roasting pan from the oven and allow the cheesecake to cool in the pan until it reaches room temperature. 🌬️
15. Refrigerate: Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours, or overnight. ❄️

Chocolate Ganache:

16. Chop the Chocolate: Chop the dark chocolate into small pieces and place it in a heatproof bowl. 🍫
17. Heat the Cream: Heat the heavy cream with the optional instant coffee powder until almost boiling. Pour the hot cream over the chopped chocolate, and let it sit for 3 minutes. ☕
18. Mix the Ganache: Whisk the mixture until smooth and fully combined. 🍥
19. Unmold the Cheesecake: Remove the cheesecake from the fridge and gently unclamp the springform pan. 🧑‍🍳
20. Top with Ganache: Pour the chocolate ganache over the top of the cheesecake, letting it drip down the sides. Place the cheesecake back in the fridge until ready to serve. 🍰

Coffee Whipped Cream (Optional):

21. Make the Whipped Cream: Add the instant coffee powder to the heavy cream and let it sit for a few minutes. 🕒
22. Whip the Cream: Beat the cream in a large bowl until stiff peaks form. 🍶
23. Decorate: Decorate the cheesecake with whipped cream and chocolate curls just before serving. 🎉

⏰ Time and Servings ⏰

• Prep Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12 slices

This Coffee Cheesecake is the perfect treat for any occasion. The rich, creamy filling with a hint of coffee, combined with the chocolatey Oreo crust and decadent ganache topping, creates a dessert that’s irresistible. Whether you’re serving it for a special occasion or just because, this cheesecake is sure to impress. Enjoy!

Coffee Cheesecake

---

• Author: Dulcia
• Total Time: 1 hour 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Oreo Crust:

25 Oreo cookies (including filling and wafers)
1/3 cup unsalted butter, melted
Cheesecake Filling:

2–3 teaspoons instant coffee powder
1 tablespoon hot water
24 oz cream cheese, full-fat, brick style
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
3 large eggs
Hot water, for the water bath
Chocolate Ganache:

6 oz dark chocolate (50-70%)
2/3 cup heavy cream
1 teaspoon instant coffee powder (optional)
Coffee Whipped Cream (Optional):

1/2 cup heavy cream
1 teaspoon instant coffee powder

---

Instructions

Oreo Crust:

1️⃣ Preheat your oven to 350°F (175°C). 🔥

2️⃣ Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring at least 3 layers to cover all seams. 🧑‍🍳

3️⃣ Place the Oreo cookies (wafers and filling) in a food processor or blender, and pulse until they become fine crumbs. Alternatively, place them in a Ziploc bag and crush them with a rolling pin. 🍪

4️⃣ Mix the cookie crumbs with the melted butter until fully combined. 🧈

5️⃣ Press the mixture firmly into the bottom of the springform pan, creating a slight lip around the edges. 🥄

6️⃣ Bake the crust in the preheated oven for 10 minutes, then remove it and lower the oven temperature to 325°F (163°C). ⏳

Cheesecake Filling:

7️⃣ In a small cup, dissolve the instant coffee powder in the hot water. It’s okay if it doesn’t fully dissolve. ☕

8️⃣ In a large bowl, beat the cream cheese, sugar, and dissolved coffee until the mixture is smooth and free of lumps. Scrape down the sides and bottom of the bowl as needed. 🍥

9️⃣ Add the vanilla extract and sour cream, beating until combined. 🥄

🔟 With the mixer on low speed, add the eggs one at a time, beating just until combined. 🥚

1️⃣1️⃣ Place the springform pan (still wrapped in foil) into a large roasting pan. Pour the cheesecake batter over the crust, smoothing the top. ✨

1️⃣2️⃣ Pour very hot water into the roasting pan until it reaches about 1/2 to 1 inch (1-2 cm) up the sides of the springform pan. 🫗

1️⃣3️⃣ Bake in the oven for 50-60 minutes, until the top is set except for a slight wobble in the center. The center should jiggle slightly, like jello or pudding. 👀

1️⃣4️⃣ Remove the roasting pan from the oven and allow the cheesecake to cool in the pan until it reaches room temperature. 🌬️

1️⃣5️⃣ Cover the cheesecake with aluminum foil and refrigerate for at least 6 hours, or overnight. ❄️

Chocolate Ganache:

1️⃣6️⃣ Chop the dark chocolate into small pieces and place in a heatproof bowl. 🍫

1️⃣7️⃣ Heat the heavy cream with the optional instant coffee powder until almost boiling. Pour the hot cream over the chopped chocolate, and let it sit for 3 minutes. ☕

1️⃣8️⃣ Whisk the mixture until smooth and fully combined. 🍥

1️⃣9️⃣ Remove the cheesecake from the fridge and gently unclamp the springform pan. 🧑‍🍳

2️⃣0️⃣ Pour the chocolate ganache over the top of the cheesecake, letting it drip down the sides. Place the cheesecake back in the fridge until ready to serve. 🍰

Coffee Whipped Cream (Optional):

2️⃣1️⃣ Add the instant coffee powder to the heavy cream and let it sit for a few minutes. 🕒

2️⃣2️⃣ Beat the cream in a large bowl until stiff peaks form. 🍶

2️⃣3️⃣ Decorate the cheesecake with whipped cream and chocolate curls just before serving. 🎉

• Prep Time: 30 minutes
• Cook Time: 60 minutes