Coffee cheesecake is a smooth and creamy espresso cheesecake with an espresso chocolate cookie crust. For even more decadent coffee flavor, this espresso cheesecake is topped with an easy chocolate coffee ganache. Make this chocolate espresso cheesecake the next time you need a deliciously decadent dessert that’s perfect for the coffee and cheesecake lover in your life.
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Why Should You Make This Recipe
I have a few cheesecake recipes on the blog that I absolutely adore. My Maple Mascarpone Cheesecake, Mini Oreo Cheesecakes, San Sebastian Cheesecake and Chocolate Chip Cheesecake are all incredibly delicious cheesecake recipes. I know you’ll love this coffee cheesecake recipe because:
- Super simple to make. From start to finish, you can prep this wonderfully easy espresso cheesecake in about 20 minutes. All that’s left is to bake, cool and chill the cheesecake.
- A creamy and decadent cheesecake made with simple ingredients. This homemade coffee and chocolate cheesecake is made with simple ingredients like cream cheese, sugar, vanilla extract, sour cream, heavy cream, eggs and freshly brewed espresso. The chocolate cookie crust is made from Oreo cookies, espresso powder and butter. The chocolate coffee ganache is made from heavy cream, chocolate chips an espresso powder.
- You love coffee desserts. From the creamy espresso cheesecake filling, the coffee chocolate cookie crust and the espresso chocolate ganache, there is coffee flavor in every bite!
Ingredients
This coffee cheesecake recipe requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you’ll need to make this easy espresso cheesecake.
Oreo Cookie Crust
Gather Oreo cookies, espresso powder and melted butter.
Coffee Cheesecake
Gather cream cheese, sugar, vanilla extract, sour cream, heavy cream and eggs.
Coffee Chocolate Ganache
Gather semi sweet chocolate chips, heavy cream and espresso powder.
Substitutions
Here are my recommended substitutions to make this chocolate and espresso filled cheesecake if you need them.
- Instant Espresso Powder: I love using espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
- Cream Cheese: This coffee filled cheesecake is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this baked cheesecake recipe. I personally love using Philadelphia for all my cheesecake recipes, but feel free to use any brand you like. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream and Sour Cream: I love using a combination of both in my cheesecakes. The sour cream adds richness and a touch of tanginess. Heavy cream adds richness without the extra tangy flavor of the sour cream. Feel free to substitute one for the other if you are missing either one.
- Granulated Sugar: For an easy refined sugar free option use maple sugar.
- Vanilla Extract: This provides a lovely background flavor for the espresso filling. Omit if you don’t have this ingredient.
- Oreo Cookies: Feel free to use any chocolate sandwich cookie. You can also use a classic graham cracker crust if you like. Mix 1½ cups (150 g) crushed graham crackers with ¼ cup (50 g) granulated sugar, ¼ cup (20 g) cocoa powder and ¼ cup (57 g) melted butter.
- Chocolate Ganache: This is an optional topping. Omit and enjoy the cheesecake without a topping or top with an espresso whipped cream. Use my Mascarpone Frosting, mixing in 2 teaspoons instant espresso power at the same time as the vanilla extract.
How To Make
Learn how to make coffee cheesecake in a few easy steps.
- Preheat the oven to 325 F (163 C). Pour water in a small pot and place the pot on the stove. Lightly grease and line the bottom of the springform pan. Make the cookie crust by processing oreo cookies in a food processor to mostly fine crumbs. Pulse to combine espresso powder and melted butter until the mixture clumps together. Press the chocolate cookie crust along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. Chill in the fridge while making the cheesecake filling.
- In a small bowl, prepare the espresso by mixing 3 tablespoons (45 ml) instant espresso powder with 2 tablespoons (30 ml) warm water until well combined. Once cooled to room temperature, whisk together with the heavy cream and sour cream until smooth and well combined.
3. In a mixing bowl beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy. Beat in the espresso mixture and vanilla extract until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined.
- Pour the creamy espresso cheesecake filling into the prepared chocolate coffee cookie crust. Place the cheesecake into a large roasting pan filled with very hot water.
- Carefully place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. Turn the oven off, crack the oven door and leave the cheesecake to cool inside the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10” cake pan. Place the springform pan on a cooling rack to cool the cheesecake at room temperature. Once completely cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
Assemble and Serve the Cheesecake
- About 30 - 60 minutes before serving, make the chocolate coffee ganache. Pour the chocolate chips or chopped chocolate into a mixing bowl. Whisk the instant espresso powder into the heavy cream. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 45 seconds. Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream. Pour and spread the cooled, but still pourable ganache over the cold coffee cheesecake. Top with chocolate shavings and return to the fridge for 15 - 20 minutes to set the ganache. Enjoy!
How To Store, Freeze and Thaw
- Store: Keep this chocolate coffee cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
- Freeze: Wrap the entire baked cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months. Alternatively, slice the cheesecake
- Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. If you plan to freeze the cheesecake, I recommend topping the cheesecake with the ganache topping right before serving rather than freezing the cheesecake with the ganache topping.
M’s Expert Tips
- Use a 10” cake pan instead of foil. This is a foolproof way to bake the best chocolate chip cheesecake without worrying about preventing a soggy bottom. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
- Bring all other cold ingredients to room temperature: This allows the ingredients to mix together more evenly. Depending on the temperature of my kitchen, I pull my cream cheese and eggs out about 1 - 2 hours before starting the recipe.
- Helpful tip: If the cream cheese is still too cold to easily cream into a smooth even texture, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the cream cheese on low. The heat from the towel will soften the cream cheese while it’s mixing.
- Go low and slow: Mix the ingredients at the lowest speed and just until they are mixed well. This is especially true after the eggs have been added.
- Give the cheesecake time to cool down properly. This is the easiest way to ensure a perfect cheesecake.
- Make sure to chill the cheesecake cake for at least 6 hours. Chilling this creamy and decadent cheesecake for less time could result in filling that isn’t properly set.
FAQs
Does coffee go well with cheesecake?
The natural notes of caramel, nuts and fruit pair especially well with creamy, tangy and fruity flavors found in cheesecake. In short, coffee and cheesecake are a match made in dessert heaven.
What’s the secret to a good cheesecake?
There are a few things that make a perfect cheesecake. Make sure to use room temperature ingredients. Mix the ingredients on low. Always use a water bath. The steam helps regulate the temperature of the cheesecake filling. Allow the proper amount of time for the cheesecake to cool. Use a springform pan.
What is the best brand of cream cheese for the best cheesecake?
I am a firm believer that Philadelphia Cream Cheese is the best cream cheese to make the best cheesecake.
Other Espresso Recipes to Try
If you try this Coffee Cheesecake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Coffee Cheesecake Recipe
Coffee cheesecake is a smooth and creamy espresso cheesecake with an espresso chocolate cookie crust. For even more decadent coffee flavor, this espresso cheesecake is topped with an easy chocolate coffee ganache. Make this chocolate espresso cheesecake the next time you need a deliciously decadent dessert that’s perfect for the coffee and cheesecake lover in your life.
Equipment
- 1 food processor or ziplock bag
- 1 parchment paper
- 1 10-inch cake pan to replace foil lining for the springform pan
- 1 roasting pan for the water bath
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Chocolate Coffee Cookie Crust
- 2 cups Oreo cookies about 22 cookies
- 1 teaspoon instant espresso powder
- 4 tablespoons (59 ml) unsalted butter, melted
Coffee Cheesecake
- 3 tablespoons instant espresso powder
- 2 tablespoons (30 ml) warm water
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 4 8 oz. blocks cream cheese, room temperature
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 3 large eggs (US), room temperature
- 1 large egg yolk (US), room temperature
Chocolate Coffee Ganache
- ¾ cup (177 ml) heavy cream
- 1 teaspoon instant espresso powder
- 6 oz. (170 g) semi sweet chocolate chips
- 1 chocolate or chocolate coffee bar, shaved for topping optional
Instructions
- Preheat the oven to 325 F (163 C). Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the cheesecake pan as well. Pour water in a small pot and place the pot on the stove. Start boiling the water once the cookie crust is in the fridge. Once boiling, lower the stove top temperature to keep the water at a simmer.
- Make the rich chocolate coffee cookie crust by processing oreo cookies in a food processor to mostly fine crumbs. Pulse to combine espresso powder and melted butter until the mixture clumps together. Press the chocolate cookie crust along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Chill in the fridge while making the cheesecake filling.2 cups Oreo cookies , 1 teaspoon instant espresso powder, 4 tablespoons (59 ml) unsalted butter, melted
- In a small bowl, prepare the espresso by mixing 3 tablespoons (45 ml) instant espresso powder with 2 tablespoons (30 ml) warm water until well combined. Once cooled to room temperature, whisk together with the heavy cream and sour cream until smooth and well combined.3 tablespoons instant espresso powder, 2 tablespoons (30 ml) warm water, ¾ cup (180 g) sour cream, room temperature, ¼ cup (59 ml) heavy cream, room temperature
- In a mixing bowl beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy.4 8 oz. blocks cream cheese, room temperature, 1¼ cups (250 g) granulated sugar
- On low, beat in the espresso mixture and vanilla extract until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.2 teaspoons (10 ml) vanilla extract , 3 large eggs (US), room temperature, 1 large egg yolk (US), room temperature
- Pour the creamy espresso cheesecake filling into the prepared chocolate coffee cookie crust. Pour the simmering water into the large roasting pan. Place the cheesecake into a large roasting pan filled with the simmering water.
- Carefully place the roasting pan with the cheesecake into the oven to bake for 65 - 75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello. After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a spoon to crack the oven door during this time.
- After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10 inch cake pan. Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Run a butter knife along the edges to loosen any cheesecake stuck to the pan. Once completely cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
- About 30 - 60 minutes before serving, make the chocolate coffee ganache. Whisk the instant espresso powder into the heavy cream. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 45 - 60 seconds. Pour the chocolate chips or chopped chocolate into a mixing bowl. Pour the heated espresso heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream.¾ cup (177 ml) heavy cream, 1 teaspoon instant espresso powder, 6 oz. (170 g) semi sweet chocolate chips
- Pour and spread the cooled, but still pourable ganache over the cold coffee cheesecake. Top with chocolate shavings and return to the fridge for 15 - 20 minutes to set the ganache. Enjoy!1 chocolate or chocolate coffee bar, shaved for topping
Notes
Store: Keep this chocolate coffee cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
Use a 10 inch cake pan instead of foil. This is a foolproof way to bake the best coffee cheesecake without worrying about preventing water from getting into the cheesecake. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
did you make this recipe?tag @olivesnthyme on Instagram
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