Coffee Cheesecake with Chocolate Ganache Recipe
This indulgent Coffee Cheesecake features a creamy espresso-infused cream cheese filling atop a crunchy Oreo crust, topped with a silky chocolate ganache. Baked in a water bath for perfect texture and finished with a luscious homemade chocolate topping, this dessert is perfect for coffee and chocolate lovers seeking a rich, elegant treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 12 hours 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups (240g) Oreo crumbs
- 4 Tbsp unsalted butter, melted (1/2 stick)
Cheesecake
- 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
Chocolate Ganache
- 1/2 cup (118ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
Other
- 1 oven safe turkey bag (for water bath baking)
Instructions
- Prepare Crust: Preheat your oven to 350º F. Pulse whole Oreos in a food processor until fine crumbs form. Measure 2 cups of crumbs and mix well with melted butter. Press the crumb mixture evenly into the bottom (and optionally slightly up the sides) of an 8 or 9 inch springform pan. Bake the crust for 10 minutes, then remove and let cool to room temperature. To speed cooling, refrigerate the crust.
- Prepare Oven and Cheesecake Pan: Lower the oven temperature to 325º F. Place the springform pan inside an oven-safe turkey bag, rolling the top of the bag down so it does not cover the cheesecake pan. Set aside.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese until smooth, about 2-3 minutes. Add sugar, vanilla extract, and espresso and beat again until incorporated. Add eggs one at a time, gently mixing just until the yolk breaks before adding the next. Beat the mixture for an additional 1 minute, careful not to overmix.
- Assemble Cheesecake: Pour the cheesecake mixture onto the cooled crust in the springform pan. Set the pan inside a 9×13 inch roasting pan and carefully pour about 1 inch of hot water into the roasting pan to create a water bath.
- Bake Cheesecake: Place the water bath with cheesecake in the oven and bake at 325º F for 65-85 minutes. The cheesecake is done when the center slightly wobbles when gently shaken, and the edges look firmer than the center.
- Cool Cheesecake: Turn the oven off. Gently remove the springform pan from the water bath and the oven-safe bag. Place the cheesecake on a baking sheet and return it to the now-off oven with the door cracked open. Let cool completely inside the oven for 60-90 minutes for gradual cooling.
- Chill Overnight: Once cooled to room temperature, loosely cover the cheesecake with foil and chill in the refrigerator overnight to firm up fully.
- Prepare Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until boiling. Pour the hot cream over the chocolate and let sit for 1 minute to melt. Stir until smooth and let cool 5-7 minutes before topping the cheesecake.
- Finish and Serve: Carefully unmold the cheesecake from the springform pan, using a spatula to loosen edges as needed. Pour or spread the chocolate ganache evenly over the top. Optionally garnish with chocolate shavings, slice, and serve. Store leftovers in an airtight container in the fridge.
Notes
- Baking time can vary depending on your oven; start checking at 65 minutes.
- The water bath ensures even baking and prevents cracking by maintaining moisture around the cheesecake.
- Do not overbeat the eggs into the cream cheese mixture to avoid cracking.
- Cooling the cheesecake slowly in the turned-off oven reduces the risk of cracks from temperature shock.
- Oreo crumbs can be replaced with chocolate graham cracker crumbs for a slightly different flavor.
- Use full-fat cream cheese for best texture and flavor.
Keywords: coffee cheesecake, espresso cheesecake, Oreo crust cheesecake, water bath cheesecake, chocolate ganache cheesecake
