Nothing quite says “cozy gathering” like a slice of Coffee Cheesecake. I still remember the first time I made this rich and creamy dessert for a family get-together. My aunt was visiting, and she had a knack for making every occasion feel special. When I pulled this cheesecake out of the fridge, the look on her face was priceless. The combination of velvety cream cheese and robust coffee flavors had everyone coming back for seconds, and before I knew it, the whole thing was gone — a true testament to how delicious it is!

This Coffee Cheesecake is perfect for any season, but it especially shines during the chilly months when a warm cup of coffee is just what you need. It's a fantastic way to impress your friends and family, making it an ideal choice for holidays or gatherings. The chocolate cookie crust adds just the right touch of sweetness and crunch, while the luscious ganache makes it feel like a true indulgence. Trust me, once you try a slice, you’ll be hooked!

Why You’ll Love "Coffee Cheesecake"

Quick prep time of just 30 minutes, perfect for busy days.
Rich, creamy texture that feels indulgent yet comforting.
Family-friendly dessert that pleases both coffee lovers and cheesecake fans.
Minimal ingredients required, making it easy to whip up.
Freezer-friendly, so you can make it ahead of time for special occasions.
Versatile toppings allow for a personal touch — get creative!

Ingredients You’ll Need

24 cookies Oreos, crushed (for a rich chocolate flavor; feel free to use gluten-free Oreos if needed)
6 tablespoons salted butter, melted (this helps bind the crust and adds flavor)
1 tablespoon espresso powder (optional, but it deepens the coffee flavor)
16 ounces cream cheese, full-fat and softened (room temperature for easier mixing)
¾ cup granulated sugar (adjust to taste if you like it sweeter or less sweet)
1 teaspoon coffee extract (for an extra coffee kick; vanilla extract can work, too)
3 large eggs, room temperature (helps create a smooth filling)
1 cup heavy cream (or non-dairy alternative for a dairy-free option)
½ cup cold brew coffee (or strong brewed coffee for a robust flavor)
1 tablespoon lemon juice (or vinegar, to balance the flavors)
¼ teaspoon salt (to enhance all the flavors)
¼ cup all-purpose flour (optional, use for a sturdier cheesecake; omit for gluten-free)
8 ounces bittersweet chocolate, chopped (for a rich ganache topping)
1 cup heavy cream (or non-dairy alternative for the ganache)
1 cup powdered sugar (optional, for added sweetness in the ganache)
1 teaspoon vanilla extract (optional, for extra flavor in the ganache)
Chocolate curls/sprinkles, to taste (optional, for a decorative touch)
Chocolate-covered espresso beans, to taste (optional, for an added crunch and flavor)
1 packet instant cheesecake pudding mix (optional, for a firmer texture)

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 325°F (160°C). This is a crucial step to ensure even baking, so don’t skip it!

Make the Crust

In a large mixing bowl, combine the crushed Oreos, melted butter, and espresso powder (if using). Stir until everything is well combined and resembles wet sand.
Next, take your springform pan and press the mixture firmly into the bottom to form a crust. Make sure it’s evenly distributed — you want a solid base for your cheesecake!

Prepare the Filling

In another large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You can use an electric mixer for this, and don’t forget to scrape down the sides to make sure everything is mixed well!
Add the coffee extract, eggs, heavy cream, cold brew coffee, lemon juice, and salt to the cream cheese mixture. Mix until everything is well incorporated. Don’t worry if it looks a little runny at this stage; that’s perfectly normal!
If you’re using flour or the instant cheesecake pudding mix for a firmer texture, add it in now and mix until just combined.
Pour the cream cheese filling over the crust in the springform pan, spreading it evenly. It should look rich and luscious already!

Bake the Cheesecake

Place the springform pan in the preheated oven and bake for about 50-60 minutes. You’ll know it’s done when the center is set but slightly jiggly — it will firm up as it cools.

Cool and Prepare Ganache

Once the cheesecake is baked, remove it from the oven and let it cool completely on a wire rack. This step is essential, as it prevents cracking!
While the cheesecake is cooling, prepare the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Then, pour it over the chopped bittersweet chocolate in a bowl.
Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. If you want it sweeter, feel free to add in the powdered sugar and vanilla extract at this stage.

Assemble and Chill

Once the cheesecake is cool, spread the ganache evenly over the top. Let it drizzle down the sides a bit for that fancy touch!
Add any toppings you desire — chocolate curls, sprinkles, or chocolate-covered espresso beans are all great options.
Finally, chill your cheesecake in the refrigerator for at least 4 hours, or overnight if you can wait. This will help the flavors meld together beautifully.

Variations

For a lighter version, substitute low-fat cream cheese and use coconut cream for the ganache.
Incorporate flavored liqueurs like Kahlúa or Baileys for an adult twist.
Use different cookie types for the crust, like chocolate chip or gluten-free cookies.
Add a layer of fruit, like raspberries or strawberries, on top of the ganache for a fresh touch.
Try making mini cheesecakes in muffin tins for individual servings! mini cheesecakes

Serving and Storage Tips

Serving

Slice the Coffee Cheesecake with a hot knife for clean edges, and serve chilled. It pairs beautifully with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch. A side of fresh berries can also add a pop of color and flavor!

Storage

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months — just thaw in the fridge before serving!

Helpful Notes

For a smoother filling, ensure all ingredients are at room temperature before mixing.
If you prefer a less sweet cheesecake, reduce the sugar by ¼ cup.
Feel free to use dairy-free cream cheese and heavy cream for a vegan version.
Check for doneness by gently shaking the pan; the center should jiggle slightly.
Experiment with flavored extracts like hazelnut for a unique twist!

Frequently Asked Questions

Can I freeze the Coffee Cheesecake?

Yes, you can definitely freeze the Coffee Cheesecake! Just make sure to wrap individual slices tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.

What can I use instead of cold brew coffee?

If you don’t have cold brew coffee on hand, you can use strong brewed coffee instead. Just let the coffee cool completely before adding it to the cheesecake mixture. Instant coffee dissolved in hot water is another quick option if you’re in a pinch!

How can I make this recipe gluten-free?

To make this Coffee Cheesecake gluten-free, substitute the regular Oreos with gluten-free Oreos for the crust. Additionally, you can omit the all-purpose flour from the filling. The cheesecake will still turn out deliciously creamy and rich!

Final Thoughts

There you have it — a delightful Coffee Cheesecake that’s sure to become a cherished recipe in your home. Whether you’re celebrating a special occasion or just treating yourself after a long day, this cheesecake is the perfect companion. I hope you feel inspired to gather loved ones around the table and share in the joy of this sweet indulgence. Remember, cooking is all about having fun and making memories, so don’t stress! Enjoy every moment in the kitchen, and I can't wait for you to experience the magic of this Coffee Cheesecake. Happy baking!

Coffee Cheesecake

Author: Emily Parker
Total Time: 4 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy coffee cheesecake with a chocolate cookie crust and luscious ganache.

Instructions

Preheat the oven to 325°F (160°C).
Mix crushed Oreos, melted butter, and espresso powder in a bowl.
Press the mixture into the bottom of a springform pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth.
Add coffee extract, eggs, heavy cream, cold brew coffee, lemon juice, and salt. Mix well.
If using, add flour and mix until combined.
Pour the filling over the crust in the springform pan.
Bake for about 50-60 minutes or until the center is set.
Remove from the oven and cool completely.
For the ganache, heat heavy cream and pour over chopped chocolate. Stir until smooth.
Spread ganache over cooled cheesecake.
Top with chocolate curls, espresso beans, or pudding mix if desired.
Chill in the refrigerator for at least 4 hours before serving.

Notes

Use room temperature ingredients for a smoother filling.
Chill the cheesecake overnight for best results.
Adjust sweetness by adding more or less sugar.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 300mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg

Keywords: coffee cheesecake, dessert, chocolate, creamy