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Coffee Cheesecake

Irresistible Coffee Cheesecake You Need to Make Today

Experience the perfect blend of coffee and cheesecake with this indulgent Coffee Cheesecake that will delight your taste buds.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 8 hours
Total Time 9 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreos Provides a sweet base with chocolate flavor; no substitutions needed unless gluten-free options are required.
  • 1/2 cup Salted Butter Binds the crust and adds richness; unsalted butter is a possible substitute.
  • 1 tbsp Espresso Powder Optional; enhances coffee flavor; omit if not desired.
For the Filling
  • 32 oz Cream Cheese Main structure of the cheesecake; use full-fat for best texture.
  • 1 cup Granulated Sugar Sweetness; no substitutions unless using sugar alternatives.
  • 2 tbsp Coffee Extract Adds depth to coffee flavor; can substitute with espresso powder.
  • 4 large Large Eggs Provides structure; ensure they're at room temperature for even mixing.
  • 1 cup Heavy Cream Adds creaminess; can replace with a non-dairy alternative for a dairy-free option.
  • 1 cup Cold Brew Coffee Infuses coffee flavor; strong brewed coffee is a substitute.
  • 2 tbsp Lemon Juice Balances sweetness; apple cider vinegar can be used as an alternative.
  • 1 tsp Salt Enhances overall flavor; necessary for balance.
  • 1 cup All-Purpose Flour Optional; stabilizes the cheesecake; use gluten-free flour for a gluten-free version.
For the Ganache
  • 8 oz Bittersweet Chocolate Provides a rich chocolate topping; dark chocolate can be used.
  • 1 cup Heavy Cream Creates the ganache; can substitute with a non-dairy option if desired.
For Topping
  • 1 cup Chocolate Curls/Sprinkles Decorative element; use for a beautiful presentation.
  • 1/2 cup Chocolate-Covered Espresso Beans Adds extra coffee flavor and an appealing garnish.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • small saucepan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and prepare a 9-inch springform pan lined with aluminum foil.
  2. In a mixing bowl, combine crushed Oreos with melted salted butter and espresso powder. Press firmly into the base of the springform pan.
  3. Beat together cream cheese, granulated sugar, and coffee extract in a large bowl until smooth. Add in eggs one at a time.
  4. Mix in heavy cream, cold brew coffee, lemon juice, salt, and flour until everything is smooth and well-blended.
  5. Pour the filling over the crust and create a water bath by placing the pan in a larger dish with hot water.
  6. Bake the cheesecake for 75-85 minutes until set but has a slight jiggle. Turn off the oven and leave the cheesecake in for 20 minutes.
  7. Remove from water bath and refrigerate for at least 8 hours or overnight.
  8. Heat heavy cream for the ganache until boiling. Pour over chopped bittersweet chocolate, stir until smooth.
  9. Drizzle ganache over the chilled cheesecake and refrigerate for 30 minutes to set.
  10. Optional: Whip heavy cream and decorate the cheesecake with it and chocolate curls or espresso beans.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 38gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are room temperature for a smooth filling. Refrigerate overnight for the best results.

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