Coffee Cheesecake

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

Course Dessert

Cuisine American

Keyword baked cheesecake, cheesecake recipe

Prep Time 45

Cook Time 1 20

Chill Time 8

Total Time 2 5

Servings

Calories 511kcal

Author Julie Clark

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