Go Back
–+ servings
Delicious Coffee Cheesecake

Delicious Coffee Cheesecake with Rich Chocolate Ganache

Delicious Coffee Cheesecake combines creamy cheesecake with espresso and a rich chocolate ganache for a decadent dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 2 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 pieces Oreo Cookies Substitution: Use graham crackers for a more classic crust.
  • 0.5 cup Unsalted Butter melted
For the Cheesecake Filling
  • 32 ounces Full-Fat Cream Cheese softened; suggestion: Use low-fat cream cheese for a lighter version.
  • 1 cup Granulated Sugar
  • 8 ounces Full-Fat Sour Cream at room temperature
  • 1 tablespoon Vanilla Extract
  • 4 Large Eggs at room temperature; tip: having eggs at room temperature ensures smooth blending.
  • 3 tablespoons Espresso Powder
For the Chocolate Ganache
  • 1 cup Semi-Sweet Chocolate Chips
  • 0.5 cup Heavy Whipping Cream for ganache
For the Whipped Cream Topping
  • 0.5 cup Heavy Whipping Cream for whipped cream; note: chill it for best whipping results.
  • 0.5 tablespoon Granulated or Powdered Sugar
  • 1 teaspoon Espresso Powder to intensify coffee flavor

Equipment

  • 9-inch springform pan
  • food processor
  • mixing bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C) and prepare a 9-inch springform pan with nonstick cooking spray.
  2. Crush 20 Oreo cookies into fine crumbs and combine with ½ cup melted unsalted butter. Press into the springform pan and bake for 8 minutes. Let cool completely.
  3. Beat 32 ounces of softened cream cheese until smooth. Gradually add 1 cup sugar, 8 ounces sour cream, and 1 tablespoon vanilla, blending until silky.
  4. Add 4 eggs one at a time, mixing just until incorporated. Gently fold in 3 tablespoons of espresso powder.
  5. Pour the cheesecake batter over the cooled crust, place in a roasting pan with hot water, and bake for approx. 1 hour and 20 minutes.
  6. Turn off the oven, leave the cheesecake inside for 1 hour to cool, then transfer to a wire rack to cool for at least 2 hours before refrigerating for 6 hours.
  7. Heat ½ cup heavy cream until bubbling, then pour over 1 cup chocolate chips and 1 teaspoon espresso powder, stirring until smooth.
  8. Pour the ganache over the chilled cheesecake and let set for about 15 minutes.
  9. Whip ½ cup chilled heavy cream with ½ tablespoon sugar and 1 teaspoon espresso powder until stiff peaks form.
  10. Slice the cheesecake and top with whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 10IUCalcium: 80mgIron: 2mg

Notes

For best results, ensure all ingredients are at room temperature and chill the cheesecake overnight for optimal flavor.

Tried this recipe?

Let us know how it was!