Creamy Coffee Cheesecake Recipe

Introduction

This Creamy Coffee Cheesecake combines rich, smooth cream cheese with bold espresso flavors for a decadent dessert experience. With a crunchy Oreo crust and a luscious chocolate ganache topping, it’s a perfect treat for coffee lovers and cheesecake enthusiasts alike.

Ingredients

• 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
• 1/4 cup (56g) unsalted butter, melted
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tablespoons (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 3 tablespoons instant coffee/espresso granules
• 1 1/2 tablespoons (30ml) hot water
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 4 oz (113g) semi-sweet chocolate
• 6 tablespoons heavy whipping cream
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 teaspoon instant coffee/espresso granules
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
2. Step 2: In a small bowl, combine Oreo crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the springform pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
3. Step 3: Cover the outside of the springform pan with aluminum foil to protect from water during the water bath. Set aside.
4. Step 4: Reduce oven temperature to 300°F (148°C).
5. Step 5: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined. Scrape down the sides of the bowl.
6. Step 6: Add sour cream and mix on low speed until incorporated.
7. Step 7: Dissolve espresso powder in hot water, then add coffee mixture and vanilla extract to the cream cheese batter. Mix on low speed until combined.
8. Step 8: Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl as needed to ensure even blending.
9. Step 9: Pour the batter into the prepared crust.
10. Step 10: Place the springform pan inside a larger pan. Pour warm water into the larger pan to reach halfway up the sides of the springform pan, avoiding water above the foil. Bake for 1 hour 15 minutes. The center should be set but slightly jiggly.
11. Step 11: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake continue cooking gently.
12. Step 12: Crack the oven door open and let the cheesecake cool slowly for another 30 minutes to prevent cracking.
13. Step 13: Remove the cheesecake from the oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
14. Step 14: To make the ganache, place chocolate in a heatproof bowl. Heat 6 tablespoons heavy cream until it just begins to boil, then pour over the chocolate. Let sit 2-3 minutes and stir until smooth.
15. Step 15: Pour ganache over the chilled cheesecake and spread evenly. Refrigerate while preparing whipped cream.
16. Step 16: For whipped cream, combine 1 cup cold heavy cream, powdered sugar, espresso powder, and vanilla extract in a large bowl. Whip on high speed until stiff peaks form.
17. Step 17: Pipe whipped cream around the edge of the cheesecake and serve.

Tips & Variations

• Use low mixer speed when preparing the batter to prevent cracks caused by excess air.
• Replace Oreos with graham cracker crumbs for a milder crust flavor.
• Add a splash of coffee liqueur to the filling for an extra layer of espresso richness.
• Chill the cream cheese and sour cream ahead of time to ensure a smoother batter.

Storage

Store the cheesecake in an airtight container or well-covered in the refrigerator. It will keep well for 4-5 days. Before serving, you can let it sit at room temperature for 15-20 minutes to soften slightly. Reheat ganache and re-whip cream if needed for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant coffee granules?

Instant coffee or espresso granules dissolve completely and blend smoothly into the batter, giving a concentrated coffee flavor without affecting texture. Using brewed coffee may add extra liquid and alter the cheesecake’s consistency.

How do I prevent the cheesecake from cracking?

Mix the batter on low speed to minimize air incorporation, bake in a water bath, and cool the cheesecake gradually by leaving the oven door closed and then slightly ajar after baking. These steps help maintain moisture and prevent cracks.

Creamy Coffee Cheesecake Recipe

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★★★★★

4.8 from 92 reviews

This creamy coffee cheesecake combines the rich flavors of espresso and smooth cream cheese with a crunchy Oreo crust, topped with a luscious chocolate ganache and light espresso-infused whipped cream. Perfect for coffee lovers and cheesecake enthusiasts alike, this recipe uses a water bath baking method to ensure a silky, crack-free texture.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 7 hours 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
• 1/4 cup (56g) unsalted butter, melted

Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tablespoons (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 3 tablespoons instant coffee/espresso granules
• 1 1/2 tablespoons (30ml) hot water
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature

Chocolate Ganache

• 4 oz (113g) semi-sweet chocolate
• 6 tablespoons heavy whipping cream

Whipped Cream Topping

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 teaspoon instant coffee/espresso granules
• 1 teaspoon vanilla extract

Instructions

1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the pan.
2. Bake crust: Bake the crust for 8-10 minutes until set. Remove and let cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath.
3. Prepare for water bath: Set the foil-wrapped pan aside.
4. Reduce oven temperature: Lower oven temperature to 300°F (148°C).
5. Make filling base: In a large bowl, beat cream cheese, sugar, and flour on low speed until fully combined and smooth to avoid air incorporation that causes cracks. Scrape down sides as needed.
6. Add sour cream: Mix in sour cream on low speed until combined.
7. Dissolve coffee: Stir espresso granules into hot water until dissolved. Add this coffee mixture and vanilla extract to the cream cheese mixture, mixing on low until combined.
8. Add eggs: Incorporate eggs one at a time, mixing slowly after each addition. Scrape the bowl sides to ensure even mixing.
9. Assemble cheesecake: Pour the batter over the cooled crust in the prepared pan.
10. Water bath setup: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the cheesecake pan, making sure the water does not touch the foil edge.
11. Bake cheesecake: Bake for 1 hour 15 minutes. The cheesecake should be set around the edges but still slightly jiggle in the center.
12. Initial cooling: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to slowly continue cooking and cooling.
13. Further cooling: Crack the oven door open and let the cheesecake cool for an additional 30 minutes to prevent cracking.
14. Chill: Remove the cheesecake from the oven and water bath, unwrap it, and refrigerate for 5-6 hours or overnight until fully firm.
15. Remove from pan: Carefully remove the cheesecake from the springform pan and place it on a serving plate.
16. Make ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in the microwave until just boiling, pour over the chocolate, let sit 2-3 minutes, then stir until smooth and glossy.
17. Apply ganache: Pour the ganache over the cheesecake and spread evenly using an offset spatula, adding texture if desired. Refrigerate while preparing whipped cream.
18. Make whipped cream: In a large bowl, whip cold heavy cream, powdered sugar, instant coffee granules, and vanilla extract on high speed until stiff peaks form.
19. Decorate cheesecake: Pipe the whipped cream around the edge of the cheesecake. Use a piping tip such as Ateco tip 844 for decoration.
20. Storage: Store the cheesecake in an airtight container or cover well in the refrigerator. Best consumed within 4-5 days.

Notes

• Ensure all dairy ingredients and eggs are at room temperature for smooth batter.
• Using low speed when mixing reduces air incorporation which helps prevent cracking in the cheesecake.
• Wrapping the springform pan with foil prevents water from the water bath from leaking into the cheesecake.
• The water bath baking method creates gentle and even heat, resulting in a creamy texture without cracks.
• Allow the cheesecake to cool gradually in the oven to minimize cracking on the surface.
• Espresso granules add a subtle coffee flavor without making the cheesecake bitter.
• The whipped cream topping is flavored with espresso and vanilla to complement the cheesecake perfectly.
• Chocolate ganache adds richness and balances the coffee flavor.
• Refrigerate cheesecake overnight for best texture and flavor development.

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