Name: Coffee Cheesecake with Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 12 h 5 min
Cuisine: American
Ingredients: 2 cups (240g) Oreo crumbs; 4 Tbsp unsalted butter, melted (1/2 stick); 3 packages (8 oz each) cream cheese, at room temperature, full fat; 1 cup (198g) granulated sugar; 1 tsp vanilla extract; 1/3 cup brewed espresso; 3 large eggs; 1/2 cup (118ml) heavy cream; 1 cup (170g) semi-sweet chocolate chips; 1 oven safe turkey bag (for water bath baking)

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Introduction

This Coffee Cheesecake combines the rich flavors of espresso with a creamy, smooth texture that cheesecake lovers will adore. Topped with a luscious chocolate ganache, it’s a perfect dessert for coffee enthusiasts and chocolate fans alike.

The image shows a round chocolate dessert with three visible layers, placed on a white plate resting on a metal stand over a black and white striped cloth on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust, the middle layer is a light tan creamy filling, and the top layer is a smooth, glossy dark chocolate ganache covered with many small chocolate curls scattered all over. In the background, there are three clear glasses filled with black coffee, one on a white plate with small round chocolate balls around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) Oreo crumbs
4 Tbsp unsalted butter (melted, 1/2 stick)
3 packages cream cheese at room temperature (8 oz each, full fat preferred)
1 cup (198g) granulated sugar
1 tsp vanilla extract
1/3 cup brewed espresso
3 large eggs
1 oven safe turkey bag
1/2 cup (118ml) heavy cream
1 cup (170g) chocolate chips (semi-sweet recommended)

Instructions

Step 1: Preheat the oven to 350º F. Pulse whole Oreos or chocolate graham crackers in a blender or food processor until very fine. Measure out 2 cups of crumbs.
Step 2: In a small bowl, combine the crumbs with melted butter and mix well until incorporated.
Step 3: Press the crumb mixture evenly into an 8 or 9 inch springform pan, using a flat-bottomed cup or similar tool. Optionally, press crumbs slightly up the sides of the pan.
Step 4: Bake the crust for 10 minutes, then remove and let cool to room temperature. To speed cooling, place pan in the fridge. Lower oven temperature to 325º F.
Step 5: Place the springform pan inside an oven-safe turkey bag, rolling the top down so it doesn’t cover the cheesecake. Set aside.
Step 6: In a large bowl, beat the cream cheese until smooth, about 2–3 minutes. Add sugar, vanilla extract, and espresso; beat again until combined.
Step 7: Add eggs one at a time, beating just until each yolk breaks before adding the next. Beat the mixture for 1 more minute—do not overbeat.
Step 8: Pour the cheesecake mixture over the cooled crust in the springform pan.
Step 9: Place the pan in a larger roasting pan and pour about 1 inch of water into the roasting pan to create a water bath.
Step 10: Bake at 325º F for 65–85 minutes, until the center wobbles slightly and the edges are set.
Step 11: Turn off the oven. Remove the pan from the water bath and oven-safe bag, place on a baking sheet, and return to the oven (door cracked) to cool for 60–90 minutes.
Step 12: After cooling to room temperature, cover loosely with foil and refrigerate overnight.
Step 13: To unmold, carefully run a small spatula around the cheesecake edges and release the springform pan. Some sticking is normal.
Step 14: For the ganache, place chocolate chips in a heatproof bowl. Bring heavy cream to a boil in a small saucepan, then pour over chocolate chips. Let sit 1 minute, then stir until smooth. Cool 5–7 minutes.
Step 15: Pour or spoon ganache over the cheesecake and spread evenly with a spatula. Add chocolate shavings if desired. Serve and enjoy!

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
For a stronger coffee flavor, increase the espresso to 1/2 cup or add a teaspoon of instant coffee granules.
If you don’t have Oreo crumbs, chocolate graham cracker crumbs work well as a substitute.
Make sure not to overbeat eggs to prevent cracks in the cheesecake.
The water bath helps create a gentle baking environment and keeps the cheesecake smooth and crack-free.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. When ready to serve, remove from fridge and let sit at room temperature for about 20 minutes. Ganache can be gently reheated in a warm water bath if it firms up too much in the fridge.

How to Serve

A round chocolate cake with three visible layers sits on a white plate: the bottom layer is dark and crumbly, the middle layer is light and creamy beige, and the top layer is a glossy dark chocolate ganache covered with many small chocolate curls. The cake rests on a metal stand over a black and white striped cloth on a white marbled tabletop. Behind it, there are three clear glass cups filled with black coffee, one on a white plate with small round white and dark chocolate balls scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, but espresso provides a more concentrated coffee flavor. If using regular coffee, consider brewing it stronger or reducing other liquids slightly.

How do I prevent cracks on the cheesecake surface?

Beating the eggs gently and baking the cheesecake in a water bath at a low temperature helps prevent cracks by ensuring even, gentle cooking.