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–+ servings

Coffee Cheesecake

Indulge in a rich, creamy coffee cheesecake with a chocolate crust and whipped cream topping, perfect for any coffee lover.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 7 hours 35 minutes
Serving Size 10 servings

Ingredients

For the Crust

  • 1 1/2 cups crushed chocolate sandwich cookies like Oreos
  • 1/4 cup unsalted butter melted

For the Cheesecake Filling

  • 24 oz 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

For the Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon instant espresso powder
  • Chocolate shavings
  • Cocoa powder dusting
  • Coffee beans

Instructions

Preparation

  • 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.

Cheesecake 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.

Baking

  • 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.

Topping

  • 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.

Notes

For optimal flavor, serve chilled. Store leftovers covered in the refrigerator for 5-7 days. For longer storage, freeze slices wrapped tightly.