Creamy Coffee Cheesecake

There are desserts that delight, and then there are desserts that captivate. This Creamy Coffee Cheesecake falls into the latter category. Imagine a luscious coffee-flavored cheesecake with a crunchy Oreo crust, topped with a silky chocolate ganache and crowned with fluffy coffee whipped cream—it’s basically your favorite mocha transformed into the most indulgent dessert imaginable.

Whether you’re a coffee lover seeking a dessert that mirrors your favorite cafe indulgence, or simply a cheesecake enthusiast looking to try something extraordinary, this recipe delivers. Perfect for dinner parties, birthdays, or just a luxurious weekend treat, it’s a showstopper that tastes as good as it looks.

Why You’ll Love This Recipe

• Coffee-Infused Flavor: Real instant coffee/espresso granules give the cheesecake a rich, authentic coffee taste.
• Silky, Creamy Texture: The combination of cream cheese and sour cream ensures a decadent, melt-in-your-mouth consistency.
• Oreo Crust: Chocolatey, crunchy base perfectly balances the creamy coffee filling.
• Chocolate Ganache: Adds a glossy, rich topping that complements the coffee flavor.
• Whipped Cream Topping: Coffee-flavored whipped cream elevates the dessert, making it feel like a café-style masterpiece.
• Make-Ahead Friendly: Can be made a day in advance, giving flavors time to meld.

Ingredients Breakdown

This recipe yields 12–14 slices. Each component has been carefully balanced for flavor and texture.

Crust

• 2 1/2 cups (335g) Oreo crumbs – about 30 Oreos; forms a firm, chocolatey base.
• 1/4 cup (56g) unsalted butter, melted – binds the crumbs and adds richness.

Filling

• 24 ounces (678g) cream cheese, room temperature – creates the creamy cheesecake texture.
• 1 cup (207g) sugar – adds sweetness without overpowering coffee flavor.
• 3 tablespoons (24g) all-purpose flour – stabilizes the filling.
• 1 cup (230g) sour cream, room temperature – adds tanginess and silky texture.
• 3 tablespoons instant coffee/espresso granules – intensifies the coffee flavor.
• 1 1/2 tablespoons (30ml) hot water – dissolves the coffee granules.
• 2 teaspoons vanilla extract – enhances the overall flavor.
• 4 large eggs, room temperature – bind and set the filling.

Chocolate Ganache Topping

• 4 oz (113g) semi-sweet chocolate – for a glossy, decadent topping.
• 6 tablespoons heavy whipping cream – creates a smooth ganache.

Coffee Whipped Cream

• 1 cup (240ml) heavy whipping cream, cold – whipped to stiff peaks.
• 1/2 cup (58g) powdered sugar – sweetens the whipped cream.
• 1 teaspoon instant coffee/espresso granules – adds coffee flavor.
• 1 teaspoon vanilla extract – rounds out the whipped cream flavor.

Tools & Equipment Needed

• 9-inch (23cm) springform pan
• Parchment paper
• Aluminum foil (for water bath protection)
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Rubber spatula
• Heatproof bowl (for ganache)
• Microwave or double boiler (for ganache)
• Offset spatula
• Whisk or piping bag with Ateco tip 844
• Oven
• Water bath pan (for gentle baking)
• Refrigerator

Step-by-Step Instructions

Follow these steps for a perfect, creamy coffee cheesecake without cracks or mishaps.

1. Make the Crust

1. Preheat oven to 325°F (163°C).
2. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
3. Combine 2 1/2 cups Oreo crumbs and 1/4 cup melted butter in a small bowl. Mix until evenly combined.
4. Press mixture evenly into the bottom and up the sides of the springform pan.
5. Bake 8–10 minutes until set. Remove and allow to cool.

Tip: Cover the pan with aluminum foil to protect from water bath moisture during baking.

2. Prepare the Filling

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat 24 ounces cream cheese, 1 cup sugar, and 3 tablespoons flour on low speed until smooth. Avoid high speed to minimize air bubbles, which can cause cracks.
3. Add 1 cup sour cream and mix on low until fully combined.
4. Dissolve 3 tablespoons instant coffee granules in 1 1/2 tablespoons hot water, then add to the mixture along with 2 teaspoons vanilla extract. Mix gently on low.
5. Add 4 eggs one at a time, mixing slowly and scraping the bowl between additions.
6. Pour cheesecake batter into the cooled Oreo crust.

3. Bake in a Water Bath

1. Place the springform pan in a larger pan. Fill the outer pan with warm water halfway up the sides of the springform pan, avoiding water above the foil.
2. Bake for 1 hour 15 minutes. The center should be set but slightly jiggly.
3. Turn off oven and leave the door closed for 30 minutes, allowing the cheesecake to continue cooking gently.
4. Crack the oven door and let it cool for another 30 minutes.

4. Chill

Remove the cheesecake from the oven and refrigerate until firm—5–6 hours or overnight.

5. Chocolate Ganache

1. Place 4 oz semi-sweet chocolate in a heatproof bowl.
2. Heat 6 tablespoons heavy cream until just boiling, then pour over chocolate. Let sit 2–3 minutes.
3. Stir until smooth. Pour over chilled cheesecake and spread evenly. Use an offset spatula to create texture or patterns if desired.

6. Coffee Whipped Cream

1. In a large bowl, whip 1 cup cold heavy cream, 1/2 cup powdered sugar, 1 teaspoon instant coffee, and 1 teaspoon vanilla extract until stiff peaks form.
2. Pipe around the edge of the cheesecake using a piping bag and Ateco tip 844.

7. Serve & Store

• Slice and serve chilled.
• Store in an airtight container in the refrigerator. Best enjoyed within 4–5 days.

Tips & Variations

• Mocha Lovers: Add a drizzle of chocolate syrup over the whipped cream.
• Espresso Boost: Increase coffee granules to 1 tablespoon for a stronger flavor.
• Nutty Twist: Sprinkle chopped hazelnuts or almonds over ganache before it sets.
• Mini Cheesecakes: Divide batter into a muffin pan lined with cupcake liners for personal-sized portions.

Flavor Profile & Pairings

This cheesecake is luxuriously creamy with a rich coffee aroma. The Oreo crust adds chocolatey crunch, while the chocolate ganache provides a silky, bittersweet contrast. Coffee whipped cream lightens the dessert, adding a fluffy, sweet finish.

Nutritional Overview (Per Slice)

Nutrient	Amount
Calories	464 kcal
Sugar	29 g
Fat	32.2 g
Carbohydrates	38.1 g
Protein	7.6 g
Sodium	248.9 mg
Cholesterol	130 mg

Dietary Notes: Contains dairy, eggs, and gluten. Vegetarian-friendly.

Make-Ahead & Meal Prep Tips

• Prepare in Advance: Cheesecake can be made the day before serving; flavors intensify overnight.
• Refrigeration: Keep well-covered in the fridge up to 5 days.
• Freezing: Cheesecake can be frozen (ganache optional) for up to 2 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Q1: Can I use decaf coffee?
Yes, instant decaf works perfectly for the same flavor without the caffeine.

Q2: How do I prevent cracks?
Bake on low speed, use a water bath, and allow the cheesecake to cool gradually in the oven.

Q3: Can I make this gluten-free?
Yes, replace Oreo crumbs with a gluten-free chocolate cookie crumb alternative.

Q4: Can I skip the ganache?
Yes, but the chocolate layer enhances the coffee flavor and adds a beautiful finish.

Q5: How long should I chill before slicing?
At least 5–6 hours or overnight to ensure firm slices.

Cooking Timeline (at a Glance)

Step	Time
Crust Prep & Bake	15 min
Filling Prep	20 min
Bake in Water Bath	1 hr 15 min
Slow Oven Cool	1 hr
Chill	5–6 hr or overnight
Ganache & Whipped Cream	20 min
Total Time	7 hr 5 min

Serving Suggestions

• Serve chilled with extra coffee whipped cream for garnish.
• Slice cleanly with a hot, wet knife for perfect layers.
• Add chocolate shavings or cocoa powder for presentation.

Recipe Variations

1. Mocha Cheesecake: Fold 1 tablespoon cocoa powder into the filling.
2. Caramel Coffee Cheesecake: Drizzle caramel sauce over ganache before serving.
3. Mini Individual Cheesecakes: Bake in cupcake liners for personal servings.
4. Nutty Crunch: Add crushed nuts between crust and filling for texture.

Ingredient Spotlight

• Instant Coffee/Espresso Granules: Provide intense coffee flavor without liquid, allowing for smooth, creamy texture.
• Oreo Crust: Combines sweetness and crunch, complementing the soft filling.

Pro Baking Tips

• Use room temperature eggs and cream cheese to avoid lumps.
• Wrap the pan in foil carefully to prevent water leakage.
• Beat cream cheese mixture slowly to reduce air bubbles.
• Use a hot knife to slice for clean, professional-looking pieces.

Storage & Freezing Guide

• Refrigeration: Store cheesecake in airtight container for 4–5 days.
• Freezing: Freeze whole or sliced cheesecake without whipped cream for up to 2 months.
• Thawing: Thaw overnight in fridge; add ganache or whipped cream after thawing if desired.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	464 kcal
Fat	32.2 g
Saturated Fat	18 g
Carbohydrates	38.1 g
Sugar	29 g
Protein	7.6 g
Fiber	1.2 g
Sodium	248.9 mg
Cholesterol	130 mg

Dietary Notes: Vegetarian-friendly, contains dairy and eggs.

Expanded Conclusion

This Creamy Coffee Cheesecake is the ultimate indulgence for coffee and chocolate lovers alike. With a rich, silky filling, a crunchy Oreo crust, and a glossy chocolate ganache, it’s an unforgettable dessert. Topped with fluffy coffee whipped cream, it’s perfect for holidays, dinner parties, or anytime you want to treat yourself.

Prepare it a day ahead to allow the flavors to develop fully. Each bite is a harmonious blend of sweet, creamy, and coffee-rich flavors that will leave guests and family asking for seconds. Elevate your dessert game and enjoy a slice (or two) of this mocha-inspired cheesecake today.

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