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Coffee Cheesecake

Decadent Coffee Cheesecake with Oreo Crust, Chocolate Espresso Ganache, and Coffee Whipped Cream

  • Author: Elisa
  • Total Time: 8 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

For those who adore the rich, bold flavors of coffee combined with the creamy indulgence of cheesecake, this Coffee Cheesecake recipe is an absolute showstopper. Featuring a crunchy Oreo crust, a luscious espresso-infused cheesecake filling, a glossy chocolate espresso ganache topping, and a cloud of coffee whipped cream, this dessert is perfect for special occasions or whenever you want to treat yourself to a luxurious sweet bite.

Ingredients

Scale

Oreo Crust:

  • 20 Oreos
  • 1/4 cup (57g) unsalted butter, melted

Coffee Cheesecake Filling:

  • 32 ounces (900g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full-fat sour cream, at room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 tablespoons (18g) espresso powder

Chocolate Espresso Ganache:

  • 1 cup (170g) semi-sweet chocolate chips
  • 1 teaspoon (2g) espresso powder
  • 1/2 cup (120ml) heavy whipping cream

Coffee Whipped Cream:

  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tablespoon granulated or powdered sugar
  • 1 teaspoon (2g) espresso powder

Instructions

  1. Prepare the Oreo Crust: Preheat oven to 325°F (162°C). Spray a 9-inch springform pan with nonstick spray. Crush Oreos finely and combine with melted butter. Press firmly into pan and bake for 8 minutes. Cool.
  2. Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar and beat again. Mix in sour cream and vanilla. Add eggs one at a time, mixing on low. Blend in espresso powder. Pour over cooled crust.
  3. Bake in a Water Bath: Place pan inside larger pans and pour hot water halfway up sides. Bake 1 hour 20 minutes to 1 hour 45 minutes, until center jiggles slightly. Cool in oven 1 hour, then on rack 2 hours. Refrigerate 6 hours or overnight.
  4. Prepare Ganache: Combine chocolate chips and espresso powder in bowl. Heat cream until boiling, pour over chocolate, and stir smooth. Cool 5 minutes, then spread over chilled cheesecake. Let set 15 minutes.
  5. Make Coffee Whipped Cream: Beat cream, sugar, and espresso powder until stiff peaks form. Pipe or spread over ganache.
  6. Serve and Store: Slice and serve chilled. Store covered in fridge up to 5 days or freeze up to 3 months.

Notes

  • Use room temperature ingredients for smooth batter.
  • Avoid overmixing eggs to prevent cracks.
  • Use a water bath for creamy, crack-free cheesecake.
  • Allow ganache to cool before pouring to avoid melting top.
  • Whip cream just before serving for best texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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Find it online: https://thingscook.com/coffee-cheesecake/