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Coffee Cheesecake

Coffee Cheesecake topped with chocolate ganache, coffee whipped cream swirls, and chocolate chunks on a white cake stand.
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This coffee cheesecake recipe blends bold espresso flavor with a creamy cheesecake base, Oreo crust, and coffee-infused chocolate ganache. It’s a decadent dessert perfect for coffee lovers.

Ingredients

Scale
  • 25 Oreo cookies (use both wafers and cream)
  • 1/3 cup unsalted butter, melted
  • 2–3 teaspoons instant coffee powder
  • 1 tablespoon hot water
  • 24 oz full-fat cream cheese (brick-style)
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 3 large eggs
  • 6 oz dark chocolate (50–70%)
  • 2/3 cup heavy cream
  • 1 teaspoon instant coffee powder (optional)
  • 1/2 cup heavy cream (for whipped topping)
  • 1 teaspoon instant coffee powder (for whipped topping)

Instructions

  1. Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
  2. Crush Oreos into fine crumbs and mix with melted butter. Press into the pan base and slightly up the sides. Bake for 10 minutes, then reduce oven to 325°F.
  3. In a small cup, combine instant coffee and hot water.
  4. Beat cream cheese, sugar, and coffee mix until smooth. Add vanilla and sour cream, then beat in eggs one at a time on low speed.
  5. Place the springform pan into a large roasting pan. Pour the cheesecake batter into the crust. Add 1/2–1 inch of boiling water to the roasting pan.
  6. Bake for 50–60 minutes, until edges are set and center jiggles slightly. Turn off oven and cool with the door cracked. Refrigerate for at least 6 hours or overnight.
  7. Chop chocolate into small pieces. Heat cream and instant coffee until nearly boiling and pour over chocolate. Let sit for 3 minutes, then whisk smooth to make ganache.
  8. Pour ganache over chilled cheesecake and refrigerate until set.
  9. Optional: Beat heavy cream with instant coffee until stiff peaks form. Add as a topping before serving.

Notes

  • Use full-fat, brick-style cream cheese for best texture.
  • All ingredients should be at room temperature before mixing.
  • Cool cheesecake gradually and chill overnight for optimal results.
  • Ganache and whipped topping are optional but recommended for best flavor.
  • You can freeze the cheesecake (without whipped topping) for up to 2 months.

Nutrition

Find it online: https://recipeeasily.com/coffee-cheesecake-recipe-2025/