Introduction

This Decadent Coffee Cheesecake combines rich cream cheese with bold coffee flavors for a dessert that’s both creamy and invigorating. Finished with a bittersweet chocolate ganache and whipped topping, it’s perfect for coffee lovers looking to impress.

A slice of layered coffee-flavored cheesecake sits on a white plate with a light blue rim. The bottom layer is dark brown and crumbly, resembling a chocolate cookie crust. Above that is a thick, smooth, creamy light brown cheesecake layer. The top layer is a shiny caramel-colored glaze. On top of the slice, there is a swirl of light cream with three dark roasted coffee beans placed on it, along with two coffee bean-shaped chocolates. Some coffee beans are scattered around the plate, and a silver fork rests on the plate’s edge. The plate is set on a dark wooden board with a white marbled background behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreos (crushed)
6 tablespoons salted butter (melted)
1 tablespoon espresso powder (optional)
16 ounces full-fat cream cheese (softened)
3/4 cup granulated sugar
1 teaspoon coffee extract
3 large eggs (room temperature)
1 cup heavy cream (or non-dairy alternative)
1/2 cup cold brew coffee (or strong brewed coffee)
1 tablespoon lemon juice (or vinegar)
1/4 teaspoon salt
1/4 cup all-purpose flour (optional for gluten-free)
8 ounces bittersweet chocolate (chopped)
1 cup heavy cream (or non-dairy alternative, for ganache)
1 cup powdered sugar (optional)
1 teaspoon vanilla extract (optional)
Chocolate curls or sprinkles (to taste)
Chocolate-covered espresso beans (to taste)
1 packet instant cheesecake pudding mix (optional)

Instructions

Step 1: Preheat the oven to 300°F (150°C) and prepare a 9-inch springform pan by wrapping it with aluminum foil to prevent leaks.
Step 2: In a bowl, mix crushed Oreos, melted salted butter, and espresso powder until combined. Press this mixture firmly into the bottom of the springform pan to form the crust.
Step 3: Beat the softened cream cheese, granulated sugar, and coffee extract in a large bowl until smooth and creamy.
Step 4: Gradually add the eggs one at a time, mixing well after each addition. Then blend in the heavy cream, cold brew coffee, lemon juice, salt, and sifted flour until the batter is smooth and fully combined.
Step 5: Pour the cheesecake batter over the prepared crust. Place the springform pan inside a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform. This water bath helps prevent cracking.
Step 6: Bake for 75-85 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 20 minutes to cool gradually.
Step 7: Remove the cheesecake from the oven and water bath. Chill it in the refrigerator uncovered for at least 8 hours or overnight to set fully.
Step 8: To prepare the ganache, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let sit for a few minutes, then stir gently until smooth and glossy.
Step 9: Pour the cooled ganache over the chilled cheesecake and spread evenly. Refrigerate for 1-2 hours until the ganache is firm.
Step 10: Whip the remaining heavy cream with the instant cheesecake pudding mix, powdered sugar, and vanilla extract until soft peaks form. Pipe or spread this topping over the ganache layer. Garnish with chocolate curls, sprinkles, and chocolate-covered espresso beans as desired.

Tips & Variations

For a gluten-free version, use gluten-free cookies and substitute the flour with a gluten-free blend or omit it entirely.
If you prefer a stronger coffee flavor, increase the espresso powder or use a double shot of espresso in place of cold brew.
Try swapping bittersweet chocolate for milk or dark chocolate in the ganache for a different sweetness level.
Adding instant cheesecake pudding mix to the whipped cream topping helps stabilize it and adds extra creaminess.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 15 minutes before serving. This cheesecake is best enjoyed chilled to maintain its texture and flavor.

How to Serve

A slice of coffee-flavored cheesecake is shown with three visible layers: a dense, dark brown crumbly crust at the bottom, a thick, creamy light beige middle layer with a smooth texture, and a shiny, light caramel-colored glaze on top. The top is decorated with five swirls of beige whipped cream, sprinkled with cocoa powder, and topped with whole dark brown coffee beans. The slice sits on a white plate with a light blue inner surface, placed on a white marbled background with coffee beans scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set the flavors and texture. It can be prepared a day or two ahead and kept refrigerated until serving.

What can I use instead of cold brew coffee?

If you don’t have cold brew, use strong brewed coffee cooled to room temperature. This will provide a similar depth of coffee flavor without watering down the batter.