Introduction

This coffee cheesecake combines rich espresso flavor with creamy, smooth cheesecake and a crunchy chocolate crust. Topped with a silky chocolate ganache, it’s an indulgent dessert perfect for coffee lovers and chocolate fans alike.

A round cake with three visible layers sits on a white plate atop a metal ring on a white marbled surface with a striped cloth beneath. The bottom layer is dark brown, crumbly crust with a rough texture. Above that is a lighter brown, smooth creamy layer with slight cracking at the edges. The top layer is shiny dark chocolate ganache, covered thickly with many small, curled chocolate shavings all over. In the background are three clear glass cups filled with black coffee, two tall and one short on a white plate, along with a few round chocolate balls scattered nearby. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350º F. Pulse whole Oreos or chocolate graham crackers in a blender or food processor until very fine. Measure 2 cups of crumbs.
Step 2: In a small bowl, combine the crumbs with melted butter and mix well. Press the mixture evenly into an 8 or 9 inch springform pan, slightly up the sides if you like.
Step 3: Bake the crust for 10 minutes, then remove and allow it to cool to room temperature. To speed cooling, place the pan in the fridge. Lower oven temperature to 325º F.
Step 4: Place the springform pan inside an oven-safe turkey bag and roll down the top so it doesn’t cover the cheesecake mixture; set aside.
Step 5: Beat cream cheese in a large bowl until smooth (2-3 minutes). Add sugar, vanilla extract, and espresso; beat to combine.
Step 6: Add eggs one at a time, beating just until each yolk breaks before adding the next. Beat for 1 additional minute total; avoid overmixing.
Step 7: Pour cheesecake mixture over the cooled crust in the springform pan.
Step 8: Place the pan in a larger 9×13 inch roasting pan. Carefully pour about 1 inch of hot water into the roasting pan to create a water bath.
Step 9: Bake at 325º F for 65-85 minutes. The cheesecake is ready when the center slightly wobbles and the edges are firm.
Step 10: Turn off the oven and remove the pan from the water bath and oven bag. Place on a baking sheet and return to the oven (off) with the door cracked. Let cool inside the oven for 60-90 minutes.
Step 11: Once cooled, remove the cheesecake, cover loosely with foil, and refrigerate overnight.
Step 12: Before serving, carefully run a spatula around the edges to loosen and remove the cheesecake from the pan.
Step 13: For the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until boiling, then pour over the chocolate. Let sit 1 minute, then stir until smooth. Cool 5-7 minutes.
Step 14: Spread the ganache over the cheesecake using a spatula. Optionally, add chocolate shavings on top. Serve and enjoy.

Tips & Variations

Use a full-fat cream cheese for the best creamy texture and flavor.
Substitute brewed espresso with strong brewed coffee if espresso is unavailable.
For a gluten-free crust, use gluten-free chocolate cookies for the crumbs.
Ensure not to overbeat the eggs to avoid cracking during baking.
If you don’t have an oven-safe bag, cover the pan loosely with foil and take care when adding water to the bath.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat slices gently at room temperature or serve chilled. Ganache topping may firm up in the fridge but will soften at room temperature.

How to Serve

A close-up view of a three-layer chocolate tart slice. The bottom layer is a thick, dark crumbly chocolate crust. Above it is a smooth, creamy light brown filling layer. The top layer is a shiny dark chocolate ganache, covered with many small, curled milk chocolate shavings scattered evenly. The slice is partially lifted on a metal server, with more tart pieces visible in the background on a white plate, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best if made the day before to allow the flavors to develop and for the cheesecake to fully set. Keep it refrigerated until serving.

Why do I need a water bath for baking?

The water bath helps bake the cheesecake evenly and prevents cracking by maintaining gentle, moist heat around the pan.