Introduction

This Coffee Cheesecake combines rich espresso flavor with a creamy, smooth texture that is simply irresistible. Topped with a luscious chocolate ganache, it’s a perfect dessert for coffee lovers and chocolate fans alike.

A round chocolate cake with three clear layers: the bottom layer is a thick, dark crumb crust; the middle layer is a lighter, creamy beige filling visible in patches around the edges; and the top layer is a glossy dark chocolate ganache covered with numerous small, curly chocolate shavings spread evenly, sitting on a white plate atop a metal stand on a white marbled surface with a black and white striped cloth underneath. In the background, two clear glasses filled with dark coffee and a clear cup on a white plate with round chocolate balls are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) Oreo crumbs
4 Tbsp unsalted butter (melted, 1/2 stick)
3 packages cream cheese (8 oz each, room temperature, full fat recommended)
1 cup (198g) granulated sugar
1 tsp vanilla extract
1/3 cup brewed espresso
3 large eggs
1 oven safe turkey bag
1/2 cup (118ml) heavy cream
1 cup (170g) chocolate chips (semi-sweet preferred)

Instructions

Step 1: Preheat your oven to 350º F. Pulse whole Oreos or chocolate graham crackers in a blender or food processor until finely ground, measuring out 2 cups of crumbs.
Step 2: In a small bowl, mix the crumbs with melted butter until fully combined. Press the mixture evenly into the bottom (and optionally up the sides) of an 8 or 9-inch springform pan using a flat-bottomed cup or similar tool.
Step 3: Bake the crust for 10 minutes, then remove and cool to room temperature. To speed cooling, place the pan in the fridge. Reduce oven temperature to 325º F.
Step 4: Put the springform pan inside an oven-safe turkey bag and roll down the top, keeping it open above the cheesecake area. Set aside.
Step 5: In a large bowl, beat the cream cheese until smooth, about 2-3 minutes. Add sugar, vanilla extract, and espresso, beating again until combined.
Step 6: Add eggs one at a time, beating just until each egg is incorporated. After all eggs are added, beat the mixture for one additional minute—avoid overbeating.
Step 7: Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger roasting pan and pour about 1 inch of water into the roasting pan to create a water bath.
Step 8: Bake the cheesecake at 325º F for 65 to 85 minutes. It’s done when the center still wobbles slightly but the edges are set.
Step 9: Turn off the oven and carefully remove the springform pan from the water bath and bag. Place the cheesecake on a baking sheet and return it to the oven (turned off) with the door slightly open to cool for 60-90 minutes.
Step 10: Once cooled to room temperature, loosely cover the cheesecake with foil and refrigerate overnight.
Step 11: To make the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until boiling, then pour over the chocolate chips. Let sit for 1 minute before stirring until smooth. Allow to cool for 5-7 minutes.
Step 12: Remove the cheesecake from the springform pan, using a small spatula to help with any sticking parts. Pour the ganache over the top and spread evenly with a spatula. Optionally, garnish with chocolate shavings.
Step 13: Serve and enjoy! Store leftovers in an airtight container in the fridge.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
To intensify coffee flavor, add 1 tsp instant espresso powder to the batter along with the brewed espresso.
If you prefer a nutty crust, substitute half of the Oreo crumbs with finely chopped toasted pecans or walnuts.
Allow the cheesecake to cool gradually in the turned-off oven to prevent cracking.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Reheat slices gently at room temperature before serving if desired, but it’s delicious served chilled.

How to Serve

The dessert is a slice of pie with three clear layers visible. The bottom layer is a thick, dark brown crumbly crust that looks rich and rough in texture. Above it is a creamy, light beige filling that is smooth and thick, occupying the most space in the slice. The top layer is a glossy, dark chocolate ganache that is smooth and shiny, covering the filling completely. On top of the ganache, there are many small, curly milk chocolate shavings scattered all over, adding texture and decoration. The slice is placed on a white plate, sitting on a white marbled surface with a striped cloth underneath, and a dark metal pie server is partially visible holding the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to use a water bath for baking?

Yes, baking the cheesecake in a water bath helps regulate heat and moisture, preventing cracks and ensuring a smooth, creamy texture.

Can I make the cheesecake ahead of time?

Absolutely. This cheesecake actually improves in flavor and texture after resting overnight in the fridge.

Coffee Cheesecake with Chocolate Ganache Recipe

Print Recipe

★★★★★

5 from 107 reviews

This luscious Coffee Cheesecake combines the rich flavors of espresso and cream cheese for a decadent dessert experience. A crunchy Oreo crust forms the base for a smooth cheesecake filling infused with brewed espresso. Topped with a velvety chocolate ganache, this cheesecake is perfect for coffee lovers seeking a sweet and sophisticated treat.

Author: Elias
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 10 hours 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups (240g) Oreo crumbs
4 Tbsp unsalted butter, melted (1/2 stick)

Cheesecake Filling

3 packages cream cheese, room temperature (8 oz each, full fat)
1 cup (198g) granulated sugar
1 tsp vanilla extract
1/3 cup brewed espresso
3 large eggs
1 oven safe turkey bag (for water bath)

Chocolate Ganache

1/2 cup (118ml) heavy cream
1 cup (170g) semi-sweet chocolate chips

Instructions

Prepare the crust: Preheat your oven to 350ºF. Use a blender or food processor to pulse whole Oreos or chocolate graham crackers until very fine. Measure out 2 cups of these crumbs. In a small bowl, combine the crumbs with melted butter until fully incorporated. Press this mixture evenly into the bottom (and optionally up the sides) of an 8 or 9-inch springform pan using a cup or flat-bottomed object. Bake this crust for 10 minutes, then remove and allow to cool to room temperature, placing it in the fridge if you want to speed this up.
Prepare the cheesecake filling: Lower the oven temperature to 325ºF. Place the springform pan inside an oven-safe turkey bag, rolling the top of the bag down so it does not cover the cheesecake batter. In a large mixing bowl, beat the cream cheese until smooth, about 2-3 minutes. Add sugar, vanilla extract, and brewed espresso, and beat until combined. Add eggs one at a time, beating just until the yolk breaks before adding the next egg. After all eggs are added, beat the mixture for 1 additional minute to incorporate, being careful not to overbeat. Pour this filling over the cooled crust.
Bake the cheesecake: Place the springform pan inside a larger 9×13 inch or roasting pan. Carefully pour about 1 inch of water into the roasting pan to create a water bath. Bake at 325ºF for 65 to 85 minutes, or until the center slightly wobbles when you jiggle the pan but the edges appear firm. After baking, turn off the oven and carefully remove the springform pan from the water bath and oven bag. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door slightly cracked. Let it cool there to room temperature for 60-90 minutes before refrigerating.
Chill and unmold: Once cooled, cover the cheesecake loosely with foil and refrigerate overnight. When ready to serve, carefully remove the cheesecake from the springform pan using a small spatula to gently loosen any sticking parts. The cheesecake should mostly separate naturally from the pan.
Make the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour the hot cream over the chocolate chips. Let sit for 1 minute, then stir until smooth. Allow ganache to cool for 5-7 minutes before using.
Assemble and serve: Pour or spoon the chocolate ganache over the cheesecake, spreading it evenly with a spatula. Optionally, add chocolate shavings on top for decoration. Serve chilled. Store any leftovers in an airtight container in the refrigerator.

Notes

Do not overbeat the cheesecake batter once eggs are added to avoid incorporating too much air, which can cause cracking.
Baking the cheesecake in a water bath helps ensure even cooking and prevents cracking by providing moisture and gentle heat.
The slight wobble in the cheesecake center when it finishes baking is normal and indicates it will set properly as it cools.
Using an oven-safe turkey bag during baking helps minimize water condensation dripping onto the cheesecake from the water bath.
Allowing the cheesecake to cool slowly inside the turned-off oven helps prevent cracks caused by temperature shock.
The ganache should be poured on once cooled but still pourable to get a smooth coating.
Store cheesecake wrapped and refrigerated for at least 8 hours for best texture and flavor.

Keywords: coffee cheesecake, espresso cheesecake, oreo crust cheesecake, chocolate ganache cheesecake, coffee dessert