Coffee Cheesecake

A creamy coffee cheesecake with a rich flavor, Oreo crust topped with a white chocolate ganache.

Two of my favorite things are cheesecake and coffee. If I can have a cup of coffee alongside my slice of cheesecake, it’s a good day. But what about that bold coffee flavor baked inside a creamy cheesecake? That’s perfect.

This recipe is exactly that. A creamy cheesecake with instant coffee in the cheesecake itself. Let me show you how to make this showstopping cheesecake.

a piece of coffee cheesecake on a plate with a fork

About this Coffee Cheesecake recipe:

  • Flavor: This is a lightly sweetened cheesecake that pairs well with bold coffee. The sweetness in the crust balances wonderfully with the coffee flavor in the cheesecake.
  • Texture: The texture of this cheesecake is creamy and smooth. It pairs well with the soft, buttery Oreo crust. To keep things smooth, it is topped with a smooth white chocolate ganache.
  • Method: You’ll need a springform pan to bake this cheesecake. It bakes in the oven in a water bath, which I’ll talk about more below.

Oreo Crust for Cheesecake

This Oreo cookie crust is easy to mix together and takes just Oreos and butter, but you’ll need to pre-bake it so that it does not end up soggy.

You’ll need at least 44 Oreos to get 3 ½ cups of Oreo crumbs. Press the crumbs into the bottom of a parchment lined springform pan. Use a measuring crumb to press the crust down firmly.

oreo crust in a springform pan

Tips for Making Coffee Cheesecake

  • Ingredients for the cheesecake should be at room temperature so they come together smoothly.
  • Use a stand mixer or hand mixer to mix the cheesecake filling.
  • When mixing the cheesecake filling, stop the mixer and scrape down the sides of the bowl with a rubber spatula. This will ensure a smooth, lump free cheesecake.
cream cheese and sugar mixed in a mixing bowl
  • Do not skip the water bath. This is a very important step and will prevent cracks from forming in the cheesecake. If you do not have a pan large enough to hold 1” of water, you can use a baking sheet or large pan with a lip big enough to hold a little bit of water. Halfway through the bake time or when all the water has evaporated, fill with more water.
  • Make sure to follow the cool down times as directed. Cooling the cheesecake slowly will help it finish setting, giving it that wonderful velvety texture. Don’t open the oven until the recipe tells you to.
overhead view of a cheesecake with coffee beans on top sitting on a table

Recipe Variations

  • Use gingersnaps instead of Oreos for the bottom crust. The flavors would pair so well with the coffee cheesecake.
  • Don’t want chocolate? Use golden Oreos as the crust.
  • Add mini chocolate chips to the batter for more of a mocha flavor.
  • Instead of white chocolate chips in the ganache, use dark chocolate chips for a more traditional ganache.
a piece of glazed coffee cheesecake with oreo crust
a piece of glazed coffee cheesecake with oreo crust

Coffee Cheesecake

4.25 from 4 votes
A creamy coffee cheesecake with a rich flavor, Oreo crust topped with a white chocolate ganache.
Servings 10
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Chill Time 8 hours
Total Time 2 hours 5 minutes

Ingredients
 

Crust:

  • 3 1/2 cups crushed Oreos
  • 6 tablespoons salted butter melted

For the cheesecake:

  • 24 ounces cream cheese room temperature
  • 2/3 cups granulated sugar
  • 1/2 cup heavy whipping cream room temperature
  • 1/2 cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • 2 large eggs + 3 large egg yolks room temperature
  • 1 1/2 tablespoons instant coffee granules or instant espresso powder
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon salt

Coffee ganache:

  • 1/2 cup white chocolate chips
  • 5 tablespoons heavy whipping cream
  • 1 teaspoon instant coffee

Instructions
 

Crust:

  • Preheat the oven to 350° F. Line the bottom and sides of a 9” springform pan with parchment paper and lightly spray with baking spray. Set aside.
  • In a large mixing bowl combine crushed Oreos (crushed in a food processor into fine crumbs) and melted butter. Mix until well coated and the texture is that of a wet crumb.
  • Transfer the crust mixture into the prepared springform pan and press down evenly. Place into the oven on the center rack and bake for 10 minutes.
  • Once baked, remove from the oven and place onto a wire cooling rack.

Make the cheesecake filling:

  • Preheat the oven to 400°.
  • In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat on a medium speed until it has a smooth consistency.
  • Add in heavy cream, sour cream and vanilla and mix to combine. Scrape the sides of the bowl as needed.
  • Add in eggs and mix on low speed for 30 seconds. Do not overmix at this point.
  • Add in instant coffee, cornstarch and salt and mix until incorporated. Again, do not overmix. Mix just until combined.
  • Cover the outside of the springform pan with tin foil to prevent any water from seeping in. Spoon the cream cheese mixture into the prebaked crust.
  • Place the springform pan into a large baking dish or large roasting pan and fill with 1” of water. Place both pans into the preheated oven on the center rack. Bake for 10 minutes, then after 10 minutes reduce the heat to 250° without opening the oven. Continue baking for 1 hour.
  • Once the hour is up, turn the oven off. Leave the cheesecake inside of the oven for 30 minutes with the door closed.
  • Then open the oven door and leave the cheesecake inside for an additional 30 minutes. After this time is up, remove the cheesecake from the oven and place onto a wire cooling rack to let it cool completely.

Coffee ganache:

  • In a small, heat safe bowl add white chocolate chips. Set aside.
  • Add heavy cream to a separate, small, microwave safe bowl. Place into the microwave and heat for 45 seconds. Pour the heated heavy cream over the white chocolate chips and let sit for 1 minute, then mix well until the chocolate is melted and smooth.
  • Add the instant coffee to the mixture and mix to combine.
  • Pour the mixture over the cooled cheesecake. Cover the cheesecake with plastic wrap and place into the refrigerator to chill for at least 8 hours before serving.
  • Top with coffee beans for decoration if desired.

Notes

Cheesecake may be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Refer to the article above for more tips and tricks.
The calories shown are based on the cheesecake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 511kcal | Carbohydrates: 25g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 532mg | Potassium: 196mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 1537IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 0.4mg
Course Dessert
Cuisine American
Calories 511
Keyword baked cheesecake, cheesecake recipe

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About Julie Clark

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