Indulging in a slice of coffee cheesecake is a delightful experience for any dessert lover, especially for those who cherish that rich coffee flavor. This recipe combines the creamy texture of traditional cheesecake with the robust notes of espresso, making it a perfect dessert for any coffee enthusiast. With a chocolatey crust and a smooth, decadent filling, this coffee cheesecake is guaranteed to impress your guests or simply elevate your next coffee break.

Why make this recipe

This coffee cheesecake is not just another dessert; it’s a celebration of flavors that harmoniously blend together. The contrast of the chocolate crust adds a delightful crunch to the creamy coffee filling, while the whipped cream topping provides an elegant finish. Whether you’re planning a special gathering, a cozy get-together, or simply treating yourself, this recipe stands out with its sophisticated taste and impressive presentation. Plus, it’s versatile enough to be served at any occasion—from dinner parties to holiday celebrations.

How to make Coffee Cheesecake

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 (helps prevent cracks)
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
Cocoa powder dusting
Coffee beans

Directions:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the crushed chocolate cookies and melted butter until well combined.
Press the mixture firmly into the bottom of the springform pan, using the back of a spoon or a flat measuring cup.
Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese, sugar, and cornstarch until smooth and creamy (about 2 minutes).
Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
In a separate small bowl, whisk together the heavy cream, sour cream, espresso powder, and vanilla extract until smooth.
Gradually mix the coffee-cream mixture into the cheesecake batter, ensuring everything is well combined but not over-mixed.
Pour the batter over the cooled crust, smoothing the top with a spatula.

Water Bath Method (Recommended for a Crack-Free Cheesecake):

Wrap the outside of the springform pan with two layers of aluminum foil to prevent leaks.
Place the pan inside a larger baking dish and fill it with 1 inch of hot water to create a gentle, even bake.
Bake at 325°F (163°C) for 50-55 minutes or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 6 hours or overnight for the best texture and flavor.
In a mixing bowl, beat heavy whipping cream, powdered sugar, and espresso powder until stiff peaks form.
Pipe or spread the whipped cream over the chilled cheesecake before serving.
Dust the cheesecake with cocoa powder, sprinkle with chocolate shavings, or decorate with whole coffee beans.
Slice and serve with a hot cup of coffee or espresso for the ultimate coffee-lover’s dessert!

How to serve Coffee Cheesecake

Coffee cheesecake is best enjoyed chilled, allowing the flavors to meld beautifully. Serve it as a stand-alone dessert or pair it with a rich cup of coffee or espresso for a comforting experience. You can garnish each slice with a dollop of whipped cream, a sprinkle of cocoa powder, or even some fresh berries to add a pop of color and extra flavor.

How to store Coffee Cheesecake

To store leftover coffee cheesecake, keep it covered in the refrigerator. It should be consumed within 5-7 days for optimal freshness. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then placed in an airtight container. This way, you can enjoy a slice whenever the coffee cravings strike!

Tips to make Coffee Cheesecake

Use Room Temperature Ingredients: Allow cream cheese and eggs to reach room temperature for a smoother batter.
Avoid Overmixing: When combining the batter and coffee mixture, mix gently to prevent air bubbles that can cause cracks.
Add Flavor Variations: Feel free to get creative! Try adding a splash of coffee liqueur or chocolate chips for an extra flavor boost.

Variation

For a mocha twist, consider incorporating chocolate into the batter by adding cocoa powder or melted chocolate to the cream cheese mixture. Alternatively, for a lighter version, you can substitute some cream cheese with Greek yogurt to reduce calories without sacrificing flavor.

FAQs

Q1: Can I use decaffeinated coffee for this recipe?
Yes! You can replace regular espresso powder or brewed coffee with decaffeinated options without affecting the texture significantly.

Q2: What can I use if I don’t have a springform pan?
If a springform pan isn’t available, you can use a regular cake pan but will need to chill the cheesecake longer to help set properly before slicing.

Q3: How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to set as it cools.

Enjoy your delicious coffee cheesecake and the delightful combination of flavors that will surely please any palate!