Creamy Coffee Cheesecake Recipe

By Paula

Quick Benefits

This Creamy Coffee Cheesecake combines the richness of espresso, the smooth decadence of cream cheese, and the crunch of an Oreo crust. Topped with silky chocolate ganache and fluffy coffee whipped cream, it’s an elegant dessert that’s perfect for special occasions, dinner parties, or whenever you’re craving something indulgent and caffeinated.

Essential Ingredients

For the Oreo Crust

30 Oreos, crushed into fine crumbs
½ teaspoon espresso powder
⅓ cup unsalted butter, melted

For the Coffee Cheesecake Filling

24 oz cream cheese, room temperature
½ cup sour cream, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs, room temperature
1 egg yolk, room temperature
2 tablespoons cornstarch
2 tablespoons espresso powder

For the Chocolate Ganache

3.5 oz dark chocolate
3.5 oz heavy cream
½ teaspoon espresso powder (or more for stronger flavor)

For the Coffee Whipped Cream

⅔ cup cold heavy cream
2 tablespoons powdered sugar
1 teaspoon espresso powder
1 teaspoon vanilla extract

Preparation Steps

Prep the Crust: Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper. Combine Oreo crumbs, espresso powder, and melted butter. Press into the pan base and bake for 8 minutes. Cool to room temperature.
Make the Filling: Lower oven temp to 280°F (140°C). In a large bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Lightly whisk eggs and yolk, then add. Mix until just combined. Sift in cornstarch and espresso powder; mix gently.
Bake the Cheesecake: Pour filling over the cooled crust. Tap pan gently to release air bubbles. Bake for 1 hour, or until edges are set but center is slightly jiggly.
Cool Gradually: Open the oven door halfway and let the cheesecake cool for 1–2 hours. Then wrap and refrigerate for at least 5 hours or overnight.
Make the Ganache: Combine dark chocolate, cream, and espresso powder. Microwave for 1 minute, let sit 10 minutes, then stir until smooth. Spread over chilled cheesecake.
Whip the Cream: Beat cold cream, powdered sugar, espresso powder, and vanilla until stiff peaks form. Pipe around edges of cheesecake.
Serve: Garnish with chocolate shavings if desired. Slice and serve chilled.

Health Benefits

Espresso contains antioxidants and offers a gentle energy boost.
Dark chocolate is rich in flavonoids and heart-healthy compounds.
Cream cheese provides calcium and fats for satiety.
Baking from scratch allows you to control sugar and additive levels.

Serving Suggestions

Serve with a cup of strong espresso or dessert wine.
Garnish with chocolate curls, cocoa powder, or coffee beans.
Add a dusting of cinnamon or nutmeg for extra warmth.

Creative Variations

Mocha Madness: Add cocoa powder to the cheesecake batter.
Nutty Finish: Add a sprinkle of chopped hazelnuts or almonds on top.
Vegan Swap: Use dairy-free cream cheese, coconut cream, and plant-based whipped topping.
Mini Cheesecakes: Use a muffin tin for single-serve portions.

Storage Tips

Refrigerate covered for up to 5 days.
Cheesecake can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Keep whipped cream separate if making ahead to pipe fresh before serving.

Pro Tips

Always bring cold ingredients to room temp for the creamiest batter.
Avoid overmixing the eggs to prevent cracks.
Cool slowly to prevent the top from sinking.
Use a warm knife for clean slices.

Frequently Asked Questions

Q: Can I make this without espresso powder?
A: Yes, but espresso enhances the chocolate and coffee flavors. You can use instant coffee instead.

Q: How do I know when the cheesecake is done baking?
A: The edges should be set and the center should jiggle slightly. It will firm up as it cools.

Q: Can I make this ahead of time?
A: Absolutely! It tastes even better the next day and keeps well in the fridge for several days.

This Creamy Coffee Cheesecake is a luxurious dessert that combines bold coffee notes, a smooth texture, and just the right amount of sweetness. A coffee lover’s dream come true!