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Coffee Cheesecake

Irresistibly Creamy Coffee Cheesecake You Must Try Tonight

Coffee Cheesecake is an indulgent dessert that transforms your ordinary cheesecake experience into a bold and creamy treat.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Oreo You can use graham crackers for a lighter crust if desired.
  • 5 tablespoons Unsalted Butter Opt for salted butter only if needed, adjusting salt in the recipe.
For the Filling
  • 16 ounces Full Fat Cream Cheese Low-fat alternatives may compromise its luscious texture.
  • 1 cup Granulated Sugar Consider using monk fruit or another sugar substitute.
  • 1 cup Sour Cream You can substitute with plain Greek yogurt.
  • 2 teaspoons Vanilla Extract For best results, stick with pure vanilla extract.
  • 3 large Eggs Make sure they’re at room temperature.
  • 2 tablespoons Espresso Powder Instant coffee granules can work in a pinch.
For the Ganache
  • 1 cup Semi-Sweet Chocolate Chips Swap in dark chocolate for a richer taste.
  • 1 cup Heavy Whipping Cream Essential for both the ganache and whipped cream.

Equipment

  • 9-inch springform pan
  • Food processor
  • Mixer
  • Mixing bowls
  • Saucepan
  • wire rack

Method
 

Step‑By‑Step Instructions for Coffee Cheesecake
  1. Preheat your oven to 325°F (162°C) and prepare your springform pan by spraying with nonstick spray.
  2. Crush about 20 Oreo cookies into fine crumbs and mix with melted unsalted butter. Press evenly into the bottom of the springform pan.
  3. Beat softened cream cheese until smooth and gradually add granulated sugar, mixing until well blended.
  4. Add sour cream and vanilla extract, blending until smooth. Add eggs one at a time, mixing thoroughly after each addition.
  5. Fold in espresso powder until fully combined.
  6. Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish filled with hot water.
  7. Bake for 1 hour and 20 minutes to 1 hour and 45 minutes until the center jiggles slightly. Allow to cool in the oven for an hour.
  8. Remove from the oven and cool on a wire rack for 2 hours, then refrigerate for at least 6 hours or overnight.
  9. Heat heavy cream until simmering, then pour over chocolate chips. Stir until smooth and let cool.
  10. Whip remaining heavy cream with sugar and espresso powder until stiff peaks form.
  11. Pour cooled ganache over the cheesecake and top with whipped coffee cream. Dust with cocoa powder if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Use a water bath while baking to prevent cracks. Chill overnight for maximum flavor.

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