Introduction

This coffee cheesecake combines rich cream cheese with bold espresso flavor, creating a decadent dessert perfect for coffee lovers. With a chocolate cookie crust and creamy coffee-infused filling, it’s a delightful treat that’s sure to impress.

A creamy coffee-colored cheesecake with a smooth top, sprinkled with cocoa powder and topped with a small pile of dark coffee beans in the center. The cheesecake is set on a wooden board, showing a thick crust at the bottom, a light tan coffee-flavored middle layer, and a slightly darker layer on top. The background features a white marbled texture with some coffee beans scattered around and a dark coffee cup placed nearby. A silver fork rests against the cheesecake, with a woman's hand gently holding it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
1/4 cup unsalted butter, melted
24 oz (3 blocks) cream cheese, softened
3/4 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons instant espresso powder (or very strong brewed coffee)
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon instant espresso powder
Chocolate shavings, for garnish
Cocoa powder, for dusting
Coffee beans, for decoration

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a bowl, mix the crushed chocolate cookies and melted butter until well combined.
Step 3: Press the mixture firmly into the bottom of the springform pan, using the back of a spoon or a flat measuring cup.
Step 4: Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 5: In a large mixing bowl, beat the cream cheese, sugar, and cornstarch until smooth and creamy, about 2 minutes.
Step 6: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
Step 7: In a separate small bowl, whisk together the heavy cream, sour cream, espresso powder, and vanilla extract until smooth.
Step 8: Gradually mix the coffee-cream mixture into the cheesecake batter, ensuring everything is well combined but not over-mixed.
Step 9: Pour the batter over the cooled crust, smoothing the top with a spatula.
Step 10: Wrap the outside of the springform pan with two layers of aluminum foil to prevent leaks (for water bath).
Step 11: Place the pan inside a larger baking dish and fill it with 1 inch of hot water to create a gentle, even bake.
Step 12: Bake at 325°F (163°C) for 50-55 minutes, until edges are set but center still has a slight jiggle.
Step 13: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 14: Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.
Step 15: Transfer to the refrigerator and chill for at least 6 hours or overnight for best texture and flavor.
Step 16: In a mixing bowl, beat heavy whipping cream, powdered sugar, and espresso powder until stiff peaks form.
Step 17: Pipe or spread the whipped cream over the chilled cheesecake before serving.
Step 18: Dust the cheesecake with cocoa powder, sprinkle with chocolate shavings, and decorate with coffee beans.
Step 19: Slice and serve with a hot cup of coffee or espresso for the ultimate coffee-lover’s dessert.

Tips & Variations

Use very strong brewed coffee instead of espresso powder for a milder coffee flavor.
Wrap the springform pan tightly with foil to avoid water leaks during the water bath bake.
For a smoother texture, beat cream cheese until completely lump-free before adding other ingredients.
Try adding a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
Replace sour cream with Greek yogurt for a slightly tangier cheesecake.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (without whipped cream topping) wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Reapply fresh whipped cream before serving if desired.

How to Serve

The image shows a creamy, light brown coffee-flavored cheesecake on a round wooden board, with one slice cut out revealing a smooth, dense texture. The top layer is dusted with cocoa powder and garnished with a small pile of dark roasted coffee beans in the center. The cheesecake crust is dark brown and firm, contrasting with the lighter creamy filling. In the background, there is a cup of coffee and a small bowl of coffee beans, all set on a white marbled surface. A fork lies next to the cake slice, enhancing the inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant espresso powder?

Yes, you can substitute very strong brewed coffee for the espresso powder, but the flavor may be less intense. Adjust the amount based on your taste preference.

How do I prevent cracks in my cheesecake?

Adding cornstarch helps prevent cracks. Also, avoid over-mixing the batter and use the water bath method to ensure gentle, even baking. Cooling the cheesecake gradually in the oven with the door slightly open helps minimize cracks as well.