Delicious Coffee Cheesecake

If you’re a coffee lover, this extra creamy coffee cheesecake is going to be your new favorite dessert. With an Oreo cookie crust, a rich espresso-flavored filling, and a coffee-infused chocolate ganache topping, this cheesecake is as indulgent as it gets. Imagine biting into a slice and tasting the harmonious blend of creamy cheesecake and robust coffee, all topped off with a smooth chocolate ganache. Whether you’re serving it at a special occasion or treating yourself, this cheesecake is sure to impress. Plus, it’s surprisingly easy to make with a few simple steps and readily available ingredients.

Delicious Coffee Cheesecake

Delicious Coffee Cheesecake

If you’re a coffee lover, this extra creamy coffee cheesecake is going to be your new favorite dessert


  • Oreo Crust:
  • 25 Oreo cookies (including filling)
  • 1/3 cup unsalted butter, melted
  • Cheesecake Filling:
  • 2-3 teaspoons instant coffee powder
  • 1 tablespoon hot water
  • 24 oz full-fat, brick-style cream cheese
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 3 large eggs
  • Hot water (for the water bath)
  • Chocolate Ganache:
  • 6 oz dark chocolate (50-70%)
  • 2/3 cup heavy cream
  • 1 teaspoon instant coffee powder (optional)
  • Coffee Whipped Cream (Optional):
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee powder


Oreo Crust

  1. Preheat the oven to 350°F.
  2. Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring all seams are covered.
  3. Crush the Oreo cookies (including filling) into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
  4. Mix the Oreo crumbs with the melted butter.
  5. Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
  6. Bake for 10 minutes. Remove from the oven and reduce the temperature to 325°F.

Cheesecake Filling

  1. Dissolve the instant coffee powder in the hot water.
  2. In a large bowl, beat together the cream cheese, sugar, and coffee mixture until smooth.
  3. Add the vanilla extract and sour cream, mixing until combined.
  4. On low speed, beat in the eggs one at a time until just combined.
  5. Place the springform pan with the crust in the middle of a large roasting pan. Pour the cheesecake batter over the crust and smooth the top.
  6. Pour very hot water into the roasting pan to create a water bath, ensuring it reaches about 1/2 to 1 inch up the sides.
  7. Bake for 50-60 minutes, until the top looks set except for a slight wobble in the center.
  8. Remove from the oven and cool in the roasting pan until room temperature.
  9. Cover the pan with aluminum foil and refrigerate for at least 6 hours or overnight.

Chocolate Ganache

  1. Chop the chocolate into small pieces and place in a heatproof bowl.
  2. Heat the heavy cream with the instant coffee powder (if using) until almost boiling.
  3. Pour the hot cream over the chopped chocolate and let sit for 3 minutes, then whisk until smooth.
  4. Remove the cheesecake from the fridge and unclamp the springform pan.
  5. Pour the ganache over the cheesecake, allowing it to drip over the edges.
  6. Return the cheesecake to the fridge until ready to serve.

Coffee Whipped Cream (Optional)

  1. Add the instant coffee powder to the heavy cream and let sit for a few minutes.
  2. Beat the cream until stiff peaks form.
  3. Decorate the cheesecake with whipped cream and chocolate curls just before serving.

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