Introduction

This Coffee Cheesecake combines the rich flavors of espresso and chocolate into a creamy, decadent dessert. With a chocolate coffee cookie crust and a smooth espresso-infused filling, it’s perfect for coffee lovers seeking an elegant treat.

A round cake is sliced into eight pieces on a white plate, revealing three layers. The bottom layer is a dark, crumbly crust, the middle layer is thick and creamy with a light beige color, and the top layer is a glossy, dark chocolate coating fully covering the cake's surface. The top is sprinkled with small chocolate shavings scattered evenly. One slice is slightly pulled out to show the layers clearly under the shiny chocolate top. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo cookies (about 22 cookies)
1 teaspoon instant espresso powder (for crust)
4 tablespoons (59 ml) unsalted butter, melted
3 tablespoons instant espresso powder (for espresso mixture)
2 tablespoons (30 ml) warm water
¾ cup (180 g) sour cream, room temperature
¼ cup (59 ml) heavy cream, room temperature
4 (8 oz.) blocks cream cheese, room temperature
1¼ cups (250 g) granulated sugar
2 teaspoons (10 ml) vanilla extract
3 large eggs (US), room temperature
1 large egg yolk (US), room temperature
¾ cup (177 ml) heavy cream (for ganache)
1 teaspoon instant espresso powder (for ganache)
6 oz. (170 g) semi sweet chocolate chips
1 chocolate or chocolate coffee bar, shaved for topping (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Lightly grease and line the bottom of a 9” springform pan. If desired, line the sides as well. Pour water in a small pot and bring it to a boil, then reduce to a simmer for the water bath.
Step 2: Make the chocolate coffee cookie crust by processing Oreo cookies in a food processor until mostly fine crumbs. Add 1 teaspoon instant espresso powder and melted butter, pulsing until the mixture clumps together. Press the crust firmly along the bottom of the prepared pan. Place this pan inside a larger 10” cake pan and chill in the fridge while preparing the filling.
Step 3: Prepare the espresso mixture by combining 3 tablespoons instant espresso powder with 2 tablespoons warm water. Once cooled, whisk in the ¾ cup sour cream and ¼ cup heavy cream until smooth.
Step 4: Beat the cream cheese on low speed until very smooth, scraping the bowl as needed. Gradually add the sugar and beat until glossy and combined.
Step 5: Mix in the espresso mixture and vanilla extract on low speed until smooth. Add the eggs and egg yolk one at a time on the lowest speed, mixing just until incorporated.
Step 6: Pour the cheesecake filling over the chilled crust. Pour the simmering water into the larger roasting pan to create a water bath and place the springform pan inside it.
Step 7: Bake for 65 to 75 minutes, until the edges are set and the center still jiggles like jello. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 8: Remove the pan from the oven and water bath, and place it on a cooling rack for another hour at room temperature. Run a butter knife along the edges to loosen, then cover and chill in the fridge for at least 6 hours.
Step 9: About 30 to 60 minutes before serving, make the chocolate coffee ganache by whisking 1 teaspoon instant espresso powder into ¾ cup heavy cream. Heat gently until just simmering. Pour over 6 oz. chocolate chips in a bowl and let melt for 3 minutes. Stir gently until smooth.
Step 10: Pour the ganache over the chilled cheesecake and spread evenly. Top with chocolate shavings if using. Chill for 15 to 20 minutes to set the ganache before serving. Enjoy!

Tips & Variations

For a stronger coffee flavor, increase the espresso powder slightly in the filling and ganache.
Use gluten-free cookies for a gluten-free crust alternative.
To add a touch of saltiness, sprinkle sea salt on top of the ganache before chilling.
Try using dark or milk chocolate chips for different chocolate intensities in the ganache.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other odors. When ready to serve, allow it to come to room temperature for about 20 minutes for the best texture. Leftover slices can be gently reheated in the microwave for 10-15 seconds.

How to Serve

A round cheesecake cut into eight slices sits on a white marble surface, with one slice slightly pulled out to show its layers. The bottom layer is a dark and crumbly crust, followed by a thick, creamy beige cheesecake layer. The top is covered with a smooth, glossy chocolate ganache sprinkled with fine chocolate shavings, evenly spread across the entire surface. The cake has clean, sharp edges, and the ganache slightly drips down the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant espresso powder?

Instant espresso powder delivers a concentrated flavor and dissolves easily, making it ideal for this recipe. Brewed coffee may add too much liquid and dilute the texture, so it’s best to stick with espresso powder.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center still has a gentle jiggle, similar to jello. It will firm up as it cools, so avoid overbaking to prevent cracks and dryness.