Coffee Cheesecake Recipe

Introduction

This Coffee Cheesecake is a rich and creamy dessert that combines the bold flavor of espresso with a smooth, chocolatey finish. Its Oreo crumb crust adds a delightful crunch, making it a perfect indulgence for coffee and chocolate lovers alike.

Ingredients

• 2 cups (240g) Oreo crumbs
• 4 Tbsp unsalted butter (melted, 1/2 stick)
• 3 packages cream cheese at room temperature (8 oz each, full fat recommended)
• 1 cup (198g) granulated sugar
• 1 tsp vanilla extract
• 1/3 cup brewed espresso
• 3 large eggs
• 1 oven safe turkey bag
• 1/2 cup (118ml) heavy cream
• 1 cup (170g) chocolate chips (semi-sweet preferred)

Instructions

1. Step 1: Preheat the oven to 350º F. Pulse whole Oreos or chocolate graham crackers in a blender until finely ground. Measure out 2 cups of crumbs.
2. Step 2: In a small bowl, combine Oreo crumbs with melted butter and mix well. Press the mixture evenly into the bottom (and optionally up the sides) of an 8 or 9-inch springform pan. Bake crust for 10 minutes then cool to room temperature.
3. Step 3: Reduce oven temperature to 325º F. Place the springform pan inside an oven-safe turkey bag, rolling the top to keep it open and setting aside.
4. Step 4: Beat cream cheese in a large bowl until smooth (about 2–3 minutes). Add sugar, vanilla extract, and espresso, and beat to combine.
5. Step 5: Add eggs one at a time, beating just until each yolk breaks before adding the next. Beat the mixture for an additional minute, avoiding overmixing.
6. Step 6: Pour cheesecake batter over the cooled crust. Place the springform pan into a larger roasting pan and carefully add about 1 inch of water for a water bath.
7. Step 7: Bake at 325º F for 65–85 minutes, until the center slightly wobbles and the edges are set.
8. Step 8: Turn off the oven, remove the springform pan from the water bath and oven bag, and place it on a baking sheet. Return to the oven (turned off) with the door cracked for 60–90 minutes to cool.
9. Step 9: Refrigerate the cheesecake overnight loosely covered with foil.
10. Step 10: Before serving, carefully unmold the cheesecake using a small spatula to help release any sticking areas.
11. Step 11: For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream to boiling, pour over chocolate, let sit 1 minute, then stir until smooth. Let cool for 5–7 minutes.
12. Step 12: Pour the ganache over the cheesecake and spread evenly with a spatula. Optionally garnish with chocolate shavings.

Tips & Variations

• Use freshly brewed espresso for the best coffee flavor, or substitute strong brewed coffee if preferred.
• For a flavored twist, add a tablespoon of coffee liqueur to the batter.
• Allow the cheesecake to cool gradually in the oven to prevent cracks.
• If you don’t have a turkey bag, cover the springform pan loosely with aluminum foil to prevent water from dripping in.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, bring to room temperature before serving. Leftover ganache can be stored separately in an airtight container in the fridge and gently reheated before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Oreos for the crust?

Yes, chocolate graham crackers or any chocolate sandwich cookies can be substituted if Oreos are unavailable.

Why do I bake the cheesecake in a water bath?

The water bath helps regulate the oven temperature around the cheesecake, preventing cracking and promoting even, gentle baking for a creamy texture.

Coffee Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Coffee Cheesecake combines a rich Oreo crumb crust with a smooth espresso-infused cream cheese filling, baked in a water bath for a perfectly creamy texture. Topped with a luscious homemade chocolate ganache, this dessert is irresistibly decadent and ideal for coffee and chocolate lovers alike.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 12 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups (240g) Oreo crumbs
• 4 Tbsp unsalted butter (melted, 1/2 stick)

Cheesecake Filling

• 3 packages cream cheese at room temperature (8 oz each, full fat preferred)
• 1 cup (198g) granulated sugar
• 1 tsp vanilla extract
• 1/3 cup brewed espresso
• 3 large eggs

Chocolate Ganache

• 1/2 cup (118ml) heavy cream
• 1 cup (170g) chocolate chips (semi-sweet)

Additional

• 1 oven safe turkey bag (for baking the cheesecake in a water bath)

Instructions

1. Preheat and prepare crust: Preheat your oven to 350º F. Pulse whole Oreos in a blender or food processor until fine crumbs form, then measure 2 cups.
2. Mix crust: Combine Oreo crumbs with melted butter in a small bowl, stirring until evenly incorporated.
3. Form crust in pan and bake: Press the crumb mixture evenly into an 8 or 9 inch springform pan, optionally pressing some crumbs up the sides. Bake the crust for 10 minutes, then let cool to room temperature or refrigerate to speed cooling.
4. Lower oven temperature: Reduce oven temperature to 325º F for baking the cheesecake.
5. Prepare pan for water bath: Place the springform pan inside an oven-safe turkey bag, rolling the top of the bag down so it does not cover the cheesecake; set aside.
6. Make cheesecake batter: In a large mixing bowl, beat the cream cheese until smooth, about 2-3 minutes. Add sugar, vanilla extract, and espresso, beating again until combined.
7. Add eggs: Add eggs one at a time, beating just until each yolk breaks before adding the next. Beat the entire mixture for only 1 additional minute to avoid overmixing.
8. Pour batter on crust: Pour the cheesecake mixture onto the cooled crust evenly.
9. Set up water bath: Place the springform pan into a 9×13 inch or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water, ensuring the water bath surrounds the springform pan.
10. Bake cheesecake: Place the roasting pan with the cheesecake and water bath into the oven. Bake at 325º F for 65-85 minutes until the center still slightly wobbles when jiggled and the edges are set.
11. Cool cheesecake gradually: Turn off the oven and gently remove the springform pan from both the water bath and oven-safe bag. Place it on a baking sheet and return it to the oven (door cracked, oven off) to cool to room temperature, about 60-90 minutes.
12. Chill overnight: Once cooled, loosely cover the cheesecake with foil and refrigerate overnight to set completely.
13. Prepare chocolate ganache: Place chocolate chips in a heatproof bowl. Bring the heavy cream to a boil in a small saucepan over medium heat, then pour the hot cream over the chocolate chips. Let sit for 1 minute and stir until smooth. Allow the ganache to cool 5-7 minutes before using.
14. Assemble and serve: Carefully remove the cheesecake from the springform pan using a small spatula to loosen edges if needed. Pour or spoon the cooled ganache over the cheesecake, spreading it evenly. Optionally, garnish with chocolate shavings before serving.

Notes

• Baking time may vary: start checking doneness at 65 minutes; cheesecake should still wobble slightly in the center when done.
• Using a water bath helps prevent cracking and ensures a smooth, creamy texture.
• Do not overbeat the cheesecake batter to avoid incorporating too much air, which can cause cracks.
• Letting the cheesecake cool slowly in the oven prevents sudden temperature changes that could cause cracks.
• The oven-safe turkey bag helps keep moisture in during baking and prevents water bath splashes.

Keywords: coffee cheesecake, espresso cheesecake, baked cheesecake, Oreo crust, chocolate ganache, creamy dessert