Introduction

This rich and creamy coffee cheesecake combines the bold flavors of espresso with a smooth Oreo crust and a luscious chocolate ganache topping. It’s a delightful dessert perfect for coffee lovers looking to impress at any gathering.

A close-up image of a layered dessert on a white plate with a dark grey edge, placed on a white marbled surface. The dessert has three visible layers: a crumbly dark brown base, a thick light tan middle layer with a fluffy texture, and a smooth glossy dark chocolate layer on top. The top edge of the dessert is decorated with multiple swirls of pale cream-colored whipped topping, arranged evenly in a circle. In the background, a clear glass cup filled with black coffee is partially visible, adding contrast to the soft colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreos
¼ cup (57g) unsalted butter, melted
32 ounces (900g) full fat block cream cheese, softened to room temperature
1 cup (200g) granulated sugar
8 ounces (226g) full fat sour cream, at room temperature
1 Tablespoon vanilla extract
4 large eggs, at room temperature
3 Tablespoons (18g) espresso powder
1 cup (170g) semi-sweet chocolate chips
1 teaspoon (2g) espresso powder
½ cup (120mL) heavy whipping cream (for ganache)
½ cup (120mL) heavy whipping cream (for whipped cream)
½ Tablespoon granulated or powdered sugar
1 teaspoon (2g) espresso powder (for whipped cream)

Instructions

Step 1: Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray and set aside.
Step 2: Crush the Oreos in a food processor until fine crumbs form. Transfer to a large bowl, drizzle with melted butter, and stir until crumbs are evenly coated.
Step 3: Press the Oreo mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
Step 4: In a large bowl, beat the cream cheese on medium-high speed until smooth, about 2 minutes. Add sugar and beat for another 2 minutes.
Step 5: Reduce mixer speed to low. Add sour cream and vanilla extract, mixing until fully combined.
Step 6: Add eggs one at a time, mixing on low after each addition until no yolk streaks remain.
Step 7: Add 3 tablespoons espresso powder and gently mix on low until dissolved. Fold batter carefully to ensure smooth texture without lumps.
Step 8: Pour batter into the prepared crust. Set up a water bath by placing the springform pan in a larger pan, then placing that in an even larger pan. Fill outer pan halfway with hot water.
Step 9: Bake for 1 hour 20 minutes to 1 hour 45 minutes, until the center jiggles slightly and internal temperature reaches 145ºF (63ºC). Turn off oven and cool cheesecake inside for 1 hour.
Step 10: Remove cheesecake from oven and water bath. Cool on a rack for 2 more hours, then cover and refrigerate for at least 6 hours or overnight.
Step 11: To make ganache, place chocolate chips and 1 teaspoon espresso powder in a bowl. Heat ½ cup heavy cream until just bubbling and pour over chocolate. Let sit 1 minute, then stir until smooth.
Step 12: Cool ganache for 5 minutes, then pour over chilled cheesecake, spreading evenly. Let ganache set at least 15 minutes.
Step 13: For coffee whipped cream, combine remaining ½ cup heavy cream, ½ tablespoon sugar, and 1 teaspoon espresso powder in a bowl. Whip on medium speed until frothy, then increase speed to medium-high until stiff peaks form.
Step 14: Pipe or spread whipped cream over ganache, slice, and serve.

Tips & Variations

Use full-fat cream cheese and sour cream at room temperature for the smoothest, creamiest texture.
Bake your cheesecake in a water bath to prevent cracks and ensure even baking.
Espresso powder enhances coffee flavor without adding liquid—use this instead of brewed coffee.
For extra richness, you can fold in some finely chopped dark chocolate into the batter before baking.
Substitute Oreos with chocolate wafer cookies or graham crackers for a different crust flavor.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap well and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Ganache and whipped cream toppings are best fresh but will keep well refrigerated for a day.

How to Serve

A close-up of a three-layer dessert on a white plate: the bottom layer is dark brown and crumbly, the middle layer is thick and light beige with a creamy texture, topped by a smooth, glossy dark chocolate layer. On top, there are multiple swirls of light beige whipped cream evenly spaced around the edge. In the background, there is a clear glass cup filled with dark coffee on a white marbled surface. 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, this cheesecake benefits from chilling overnight. It allows the flavors to meld and the texture to set perfectly.

Why do I need to use a water bath when baking cheesecake?

A water bath creates gentle, even heat around the cheesecake, preventing cracking and drying out, resulting in a smooth and creamy texture.