Coffee Cheesecake Recipe

A coffee cheesecake with ganache and coffee whipped cream on top of it.

5 from 4 votes

This decadent and creamy cheesecake is infused with bold espresso and topped with a chocolate espresso ganache and coffee whipped cream.

Prep Time25

Bake Time1 20

Chilling Time8

Total Time9 45

Recipe Author Lynn April

Servings: 10 slices

Ingredients

OREO CRUST

▢ 20 Oreos¹
▢ ¼ cup (57g) unsalted butter melted

COFFEE CHEESECAKE

▢ 32 ounces (900g) full fat block cream cheese completely softened to room temperature²
▢ 1 cup (200g) granulated sugar
▢ 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature²
▢ 1 Tablespoon vanilla extract
▢ 4 large eggs at room temperature²
▢ 3 Tablespoons (18g) espresso powder³

CHOCOLATE ESPRESSO GANACHE

▢ 1 cup (170g) semi-sweet chocolate chips
▢ 1 teaspoon (2g) espresso powder³
▢ ½ cup (120mL) heavy whipping cream

COFFEE WHIPPED CREAM

▢ ½ cup (120mL) heavy whipping cream
▢ ½ Tablespoon granulated or powdered sugar⁴
▢ 1 teaspoon (2g) espresso powder³

Instructions

OREO CRUST

Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.
20 Oreos1, ¼ cup (57g) unsalted butter
Press the Oreo mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.

COFFEE CHEESECAKE

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
Reduce the mixer speed to low⁵, then add the sour cream and vanilla and mix until completely combined.
8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.
4 large eggs
Add the espresso powder and gently blend on low until all of the powder has dissolved, then use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
3 Tablespoons (18g) espresso powder3
Pour the batter into the prepared pan. Create a water bath⁶ by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off⁷ and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

CHOCOLATE ESPRESSO GANACHE

Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
Pour the chocolate chips and the espresso powder into a medium-size bowl and set aside.
1 cup (170g) semi-sweet chocolate chips, 1 teaspoon (2g) espresso powder3
Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.
½ cup (120mL) heavy whipping cream
Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.
Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.
When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics if you prefer, but I like to let it all stay on the top to create a thick layer of ganache. Allow ganache to set for at least 15 minutes before adding the coffee whipped cream, if using.

COFFEE WHIPPED CREAM

Pour the heavy whipping cream, sugar, and espresso powder into a large bowl (if using a handheld mixer) or the bowl of a stand mixer fitted with the whisk attachment.
½ cup (120mL) heavy whipping cream, ½ Tablespoon granulated or powdered sugar4, 1 teaspoon (2g) espresso powder3
Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.
Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.
Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed stiff peaks.
Pipe or spread coffee whipped cream as desired onto the set ganache, then slice and serve the cheesecake. Store leftovers covered tightly in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Wrap tightly and thaw in the refrigerator overnight.

Video

Notes

Oreos: I highly recommend using standard Oreos as the filling can sometimes weep as it melts in the oven (extra filling means extra oil). If you want to use anything bigger than standard stuffed, remove the filling from half of the Oreos before proceeding.
Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
Espresso powder: you can find espresso powder in the baking aisle of your local grocery store. You can also use this decaf version, or caffeinated or uncaffeinated instant coffee grounds, which you can find in the coffee section at your grocery store.
Sugar: I prefer using powdered sugar for my whipped cream because it dissolves faster, but granulated works just as well if you prefer to use that.
Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6" springform pan or 7.5" springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8" round and 10" round sizes or use the same ones I have linked here.
Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.