In the mood for a creative dessert? With a classic Oreo cookie crust and a top layer of decadent chocolate ganache, this coffee cheesecake is just the ticket.
Like other cheesecake recipes, you’ll need a springform pan, foil and a larger baking pan to make a water bath. This necessary step helps prevent cracking on the top of the cheesecake. If this is one of your first times baking a cheesecake and it still cracks, the ganache topping and whipped cream cover the imperfections right up!
Just like your custom coffee shop order, this cheesecake recipe is very versatile. Add in tasty flavors like hazelnut, caramel or cinnamon and transform this coffee cheesecake into an ode to your favorite latte.
Coffee Cheesecake Ingredients
- Oreo cookies: Any recipe with Oreo cookies as the first ingredient is usually off to a good start. The coffee cheesecake recipe calls for traditional Oreos, but you could snag a box of any flavor you enjoy. There’s usually at least one limited edition coffee-inspired flavor available that would pair divinely with this creamy coffee cheesecake.
- Butter: Melted butter gets mixed with the Oreo cookie crumbs to make a wet sand-like mixture that can easily be pressed into a springform pan to make a simple cheesecake crust.
- Instant coffee: While you might prefer fresh coffee for drinking, instant coffees are best for baking into espresso-flavored treats because of the way they dissolve.
- Cream cheese: Opt for full-fat cream cheese for this recipe, as reduced fat will not yield a coffee cheesecake with quite the same richness or creaminess.
- Sugar: Granulated sugar sweetens the cheesecake filling and balances the tangy flavor of the cream cheese.
- Flour: Although flour isn’t part of every cheesecake recipe, it’s a stabilizing ingredient that gives the cheesecake some structure. Flour also adds density, which helps prevent cracking and sinking and makes the cheesecake easier to slice once fully cooled.
- Vanilla extract: A quality vanilla extract like Nielsen-Massey enriches and enhances the flavor of both the cheesecake and super simple ganache topping.
- Eggs: Eggs are a necessary ingredient in custard desserts, like cheesecakes. They create the silky smooth texture and provide structure since there isn’t much flour.
- Chocolate chips: The chocolate ganache topping uses a cup of chocolate chips to create the glaze. You may also use an equal amount of chopped chocolate if that’s what you have.
- Heavy whipping cream: The other key ingredient to chocolate ganache is heavy whipping cream. When heated, the cream gently melts the chocolate and enriches it with fat. This creates an ultra-smooth, pourable, shiny glaze.
- Garnish: Decorate this coffee cheesecake with sweetened whipped cream and some crushed espresso beans or chocolate-covered espresso beans.
Directions
Step 1: Prep the pan
Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square) and securely wrap the foil around the pan.
Editor’s Tip: When it comes to learning how to make cheesecake, preparation is key. Wrapping your pan will insulate the pan and prevent any water from the water bath from seeping into the cheesecake during baking.
Step 2: Make the crust and prep coffee
In a small bowl, combine the cookie crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Set aside.
In another small bowl, dissolve the instant coffee into the hot water. Set aside to cool slightly.
Editor’s Tip: No prebaking of the crust is required. While some cheesecakes require baking the crust briefly before adding the filling, this coffee cheesecake recipe isn’t one of them.
Step 3: Mix the filling
In a large mixing bowl, beat together the cream cheese, sugar, flour and vanilla until smooth. Add the eggs and coffee, then beat on low speed until just combined. Pour the coffee cheesecake filling over the crust. Place the springform pan in a large, deep baking pan and add one inch of hot water to the larger pan to make a water bath for the cheesecake.
Editor’s Tip: Don’t overmix coffee cheesecake batter. Doing so can either overdevelop the gluten in the flour or can work too much air into the filling. This can cause a cheesecake to sink or crack more easily in the oven.
Step 4: Bake and chill
Bake at 325°F for 60 to 70 minutes or until center is just set and the top appears dull.
Promptly remove the springform pan from the water bath and remove the foil. Cool the coffee cheesecake on a wire rack for 10 minutes, then loosen the sides of the pan with a knife. Cool for one hour longer, then cover with plastic and refrigerate overnight.
Step 5: Make the ganache
For the ganache, place the chocolate chips in a small bowl. Then, in a small saucepan, bring the heavy cream to a low boil. Pour the cream over the chocolate chips and whisk until smooth. Stir in the vanilla, then cool the ganache slightly until it reaches a spreadable consistency.
Step 6: Decorate and serve
Remove the rim from the springform pan. Spread ganache over the coffee cheesecake. Refrigerate for one hour or until the ganache is set. To serve, decorate with whipped cream and espresso beans, if desired, then cut the cheesecake into slices. Enjoy!
Recipe Variations
- Make it a caramel macchiato coffee cheesecake: For caramel coffee lovers, omit the ganache and instead top the cheesecake with salted caramel sauce.
- Give it a hazelnut mocha twist: For a hazelnut twist, add 1/2 cup of finely ground hazelnuts to the crust mixture. Then add 1 to 2 tablespoons of hazelnut liqueur (e.g., Frangelico) to the cheesecake filling and/or ganache.
- Add cinnamon sweetness: Try adding 1 teaspoon of cinnamon when mixing the cheesecake filling. Then, omit the ganache and top the cinnamon coffee cheesecake with the sour cream topping from this snickerdoodle cheesecake and dust with additional cinnamon.
- Play up Christmastime flavors: For a wintry coffee cheesecake, take a note from peppermint cheesecake. Add 1 teaspoon of mint or peppermint extract to the cheesecake filling and/or ganache. Then sprinkle the top with crushed peppermint candies.
- Make it a white chocolate mocha cheesecake: If you’re team white chocolate, top this cheesecake with a white chocolate ganache instead. Swap the semisweet chips for your favorite white chocolate chips or chopped baking bars.
- Turn the recipe into mini cheesecakes: For a miniature version, try these coffee lover’s mini cheesecakes.
How to Store Coffee Cheesecake
Due to the dairy content in cheesecake, coffee cheesecake should be kept refrigerated and covered with plastic (or stored in an airtight cake carrier) until ready to serve.
How long does coffee cheesecake last?
A properly stored coffee cheesecake will stay fresh for up to one week in the refrigerator.
Can you freeze coffee cheesecake?
You can certainly freeze your coffee cheesecake. If wrapped tightly in plastic and heavy-duty aluminum foil, it will stay fresh for two to three months. Our guide has more tips for freezing cheesecake.
For best results, hold off on topping this cheesecake with the ganache until it has thawed in the refrigerator. Then, top the cheesecake and chill as directed for one hour before serving.
Coffee Cheesecake Tips
How do you prevent coffee cheesecake from cracking?
To prevent cracks, bake your cheesecake (as instructed) in a water bath. The steam from the water gently bakes the cheesecake evenly across, preventing cracks. The flour in the recipe also aids in providing some structural integrity to help prevent a cracked cheesecake.
Can you make coffee cheesecake without a water bath?
Yes. It is possible to make a cheesecake without a water bath. However, baking without a water bath can cause a cheesecake to bake unevenly, crack or taste dry upon eating. For best results, we recommend baking this particular recipe with a water bath. If you’re looking for a cheesecake that doesn’t require a water bath, try blueberry cheesecake or basque cheesecake.
Should the coffee cheesecake be cool before covering with ganache?
As cheesecake is typically still rather soft when it’s removed from the oven, it’s important to allow any cheesecake recipe to cool and chill completely before topping and serving. Otherwise, the weight of the ganache could cause your cheesecake to sink or crack.
How do you know when a cheesecake is done baking?
Use an instant-read thermometer to test the cheesecake’s internal temperature. When it reads 150° in the center, it’s fully baked. Alternatively, you may also conduct the wobble test. To do so, smack the side of your springform pan with the side of a wooden spoon while it’s in the oven. If the top ripples and appears fluid, the cheesecake still needs more time to bake. If the surface only wobbles slightly in the middle and appears dull without any sheen, the cheesecake is likely ready to pull from the oven.
