Print

Coffee Cheesecake Recipe

Coffee Cheesecake Recipe
Print Recipe

★★★★★

5.1 from 30 reviews

This rich and creamy Coffee Cheesecake combines the bold flavors of espresso with a smooth, velvety cream cheese filling atop a crunchy chocolate cookie crust. Perfectly balanced and elegantly presented with optional coffee whipped cream and chocolate garnishes, this dessert is ideal for coffee lovers looking for a decadent yet sophisticated treat.

Ingredients

Scale

Chocolate Cookie Crust

  • 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
  • 1/4 cup unsalted butter, melted

Coffee Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons instant espresso powder (or very strong brewed coffee)
  • 1 teaspoon vanilla extract

Coffee Whipped Cream Topping (Optional)

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon instant espresso powder

Garnish (Optional)

  • Chocolate shavings
  • Cocoa powder dusting
  • Coffee beans

Instructions

  1. Prepare the Chocolate Cookie Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the crushed chocolate cookies and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan using the back of a spoon or a flat measuring cup. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  2. Make the Coffee Cheesecake Filling: In a large mixing bowl, beat the cream cheese, sugar, and cornstarch until smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. In a separate small bowl, whisk together the heavy cream, sour cream, espresso powder, and vanilla extract until smooth. Gradually mix the coffee-cream mixture into the cheesecake batter, ensuring everything is well combined but not over-mixed.
  3. Bake the Cheesecake: Pour the batter over the cooled crust, smoothing the top with a spatula. Wrap the outside of the springform pan with two layers of aluminum foil to prevent leaks. Place the pan inside a larger baking dish and fill it with 1 inch of hot water to create a gentle, even bake. Bake at 325°F (163°C) for 50-55 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  4. Chill the Cheesecake: Remove from the oven and let the cheesecake cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 6 hours or overnight for the best texture and flavor.
  5. Make the Coffee Whipped Cream (Optional): In a mixing bowl, beat heavy whipping cream, powdered sugar, and espresso powder until stiff peaks form. Pipe or spread the whipped cream over the chilled cheesecake before serving.
  6. Garnish and Serve: Dust the cheesecake with cocoa powder, sprinkle with chocolate shavings, or decorate with whole coffee beans. Slice and serve with a hot cup of coffee or espresso for the ultimate coffee-lover’s dessert.

Notes

  • Using a water bath helps prevent cracking and ensures a smooth cheesecake texture.
  • Instant espresso powder can be substituted with very strong brewed coffee, but reduce liquid if used.
  • Make sure all cream cheese and eggs are at room temperature for a smoother batter.
  • Chilling overnight enhances flavors and helps the cheesecake set properly.
  • The coffee whipped cream topping is optional but adds a lovely complementary flavor.
  • You can use gluten-free chocolate sandwich cookies to make this recipe gluten-free.

Nutrition

Keywords: coffee cheesecake, espresso cheesecake, chocolate cookie crust, coffee dessert, creamy cheesecake, baked cheesecake

Find it online: https://tastybella.com/coffee-cheesecake-recipe/