There’s nothing quite like a slice of Coffee Cheesecake to kickstart your day—or end your evening on a caffeinated high. Imagine a velvety espresso-infused cheesecake atop a crunchy Oreo crust, crowned with a glossy layer of chocolate ganache. Sounds decadent, right? FYI, this isn’t your average cheesecake; it’s a game-changer that had one busy mom confessing she ate it for both breakfast and lunch. No judgment here—after all, it packs your caffeine and dessert fix into one glorious bite!
How To Make Coffee Cheesecake
Let’s break down the magic in three simple parts: crust, filling, and ganache.
- Oreo Crust Foundations
- What You’ll Need: Two cups of finely processed Oreo crumbs (or swap in chocolate graham crackers), plus melted butter to bind.
- Pro Tip: Press the crumbs firmly along the bottom—and up the sides—of a springform pan. Use the bottom of a flat glass or measuring cup for an even, restaurant-worthy finish.
- Espresso Filling Essentials
- Three 8-oz blocks of full-fat cream cheese (room-temp—never cold).
- 1 cup granulated sugar to balance the tang.
- One teaspoon pure vanilla extract.
- Real espresso (instant powder plus hot water works wonders) for that bold coffee punch.
- Four large eggs, added one at a time until the yolk just breaks—overbeating leads to cracks and nobody wants a cratered cheesecake.
- Chocolate Ganache Glory
- Equal parts heavy cream and dark chocolate (chopped or chips).
- Heat cream until just simmering, pour over chocolate, wait two minutes, then whisk to a glossy finish.
Water Bath Wisdom
Don’t fear the water bath—it’s your secret to a smooth, crack-free cake.
- Wrap your springform pan in an oven-safe bag or turkey roasting bag (fold the top away from the batter).
- Nestle the bagged pan into a larger roasting pan, pour in 1–2 inches of hot water, and slide it into a 325°F oven.
- Bake for about 55–65 minutes, or until the center barely jiggles when nudged.
Cooling Is Key
Turn off the oven, crack the door, and let the cheesecake rest inside for one hour. This slow cooldown is what keeps cracks at bay. Then, chill it in the fridge overnight—seriously, resist the urge to slice it early.
Toppings & Twists
Feeling adventurous? Top your masterpiece with fresh berries (a nod to Dessert Aux Fruits), caramel drizzle, or quick chocolate shavings made with a vegetable peeler and your favorite bar. Love chocolate in every form? Serve alongside Chocolate Cheesecake Brownies Recipe Allrecipes–style squares for a dessert duo that’s downright sinful. And if you’re craving something chill, try a No Bake Chocolate Coffee Cheesecake version by setting the filling in the fridge instead of the oven. Or go full retro with a Chocolate Coffee No-bake Cheesecake that layers a cookie crust and mousse-like coffee filling.
Baking Sweets never felt so empowering, especially when you realize how flexible this recipe is. Want a quick fix? Fold in fresh fruit and skip the ganache for a lighter Cheesecake Desserts vibe. Craving an over-the-top experience? Swirl caramel and sprinkle crushed espresso beans on top. And if you’re short on time, whip up a mini “one-bowl” Homemade Cheesecake With Cocoa by adding cocoa powder to the batter for a mocha-chocolate twist.
Freeze & Store
Wrap leftovers tightly in plastic wrap, then foil, and freeze for up to three months. Thaw in the fridge overnight, then add your favorite sauce—strawberry, caramel, or even peanut butter swirl.
Why You’ll Love It
- Real espresso means NO artificial flavor—just pure coffee bliss.
- Oreo crust gives you that Poor Mans Dessert Recipe cred without skimping on taste.
- Water bath and slow cool = the creamiest, kiss-the-top-off-with-a-spoon texture.
Ready to dazzle brunch guests or indulge solo? Armed with these tips, you’re set to create a cheesecake that’s as fun to make as it is to devour. So preheat that oven, break out the springform, and get whisking—your next obsession is a slice away!
How to Make Coffee Cheesecake – Baking Sweets Delight
- Total Time: 13 hours 45 minutes
- Yield: 12 servings
Description
A bold coffee-flavored cheesecake sits atop a crisp Oreo base and is finished with a glossy layer of dark chocolate ganache. You’ll get real espresso intensity in every forkful!
Ingredients
Oreo Crust
- 2 cups (about 240 g) finely ground Oreo cookies
- 4 tablespoons (½ stick) unsalted butter, melted
Coffee Cheesecake Filling
- Three 8-oz blocks full-fat cream cheese, at room temperature
- 1 cup (198 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup strong brewed espresso (or instant espresso dissolved in hot water)
- 3 large eggs, gently beaten one at a time
Chocolate Ganache
- ½ cup (118 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Build the Crust
- Preheat the oven to 350°F (175°C).
- Pulse your Oreo cookies (or chocolate graham crackers) in a food processor until they resemble fine crumbs. Measure out 2 cups.
- In a mixing bowl, stir the crumbs together with the melted butter until evenly moistened.
- Press this mixture firmly into the bottom (and a bit up the sides, if you like) of your greased springform pan, using the flat bottom of a measuring cup for an even surface.
- Bake for 10 minutes, then remove and let the crust cool completely (you can pop it in the fridge to speed things up).
- Lower the oven temperature to 325°F (160°C).
- Prepare the Cheesecake
- Slip the assembled pan into an oven-safe roasting bag (or wrap the outside tightly in heavy-duty foil), folding the top of the bag away from the filling.
- In a large bowl, beat the cream cheese until creamy and lump-free, about 2–3 minutes.
- Add the sugar, vanilla extract, and espresso; continue mixing until combined.
- Incorporate the eggs one by one, stirring each just until the yolk is broken—overbeating traps air and leads to cracks.
- Pour the batter over your cooled crust, smoothing the top with a spatula.
- Bake in a Water Bath
- Place the springform pan into a larger roasting pan. Carefully pour hot water into the outer pan until it reaches about 1″ up the sides of the cheesecaker’s pan.
- Slide into the 325°F (160°C) oven and bake:
- 9″ pan: 65–75 minutes
- 8″ pan: 75–85 minutes
- The cheesecake is done when the edges look set and the center still jiggles gently.
- Turn off the oven. Crack the door open and allow the cheesecake to cool inside for 1 hour—this gradual cooldown helps prevent cracks.
- Transfer to the refrigerator (still in the bag/foil) and chill overnight.
- Make the Ganache
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan over medium heat, bring the heavy cream just to a simmer. Remove from heat and pour over the chocolate chips. Let rest for 1 minute, then whisk until smooth.
- Allow the ganache to cool for 5–7 minutes so it thickens slightly before pouring.
- Assemble & Serve
- Remove the cheesecake from the bag or foil and release the springform ring. Use a thin spatula to gently loosen any spots where the cake clings to the pan.
- Pour the warm ganache over the chilled cheesecake, spreading it evenly.
- Garnish with chocolate shavings, fresh berries, or your favorite toppings.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months (thaw overnight in the refrigerator before serving).
- Prep Time: 30 minutes
- Additional Time: 12 hours
- Cook Time: 1 hour 15 minutes
- Category: Desserts
Nutrition
- Calories: 475kcal
- Sugar: 30g
- Sodium: 337mg
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 136mg