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coffee cheesecake cut open on a white plate on a grey background

Coffee Cheesecake

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4.9 from 7 reviews

Coffee is baked right into this Creamy Cheesecake topped with Chocolate Ganache and Fresh Cream. This baked coffee cheesecake recipe will be the next stunner at your dinner table! Step-by-step photos help you bake this cheesecake recipe.

  • Total Time: 9 hours 45 minutes
  • Yield: 10-12 1x

Ingredients

Units Scale

Crust

  • 12oz Oreos, completely crushed into a crumb
  • 3 Tablespoon Butter, melted

Cheesecake

  • 32oz Cream Cheese, very soft at room temp.
  • 300 grams (1 1/2 Cup) Granulated Sugar
  • 4oz (1/2 Cup) Sour Cream or Greek Yogurt
  • 1 Tablespoon Vanilla Paste
  • 2 Tablespoons Instant Coffee Granules
  • 3 Tablespoons Hot Water
  • 4 Large Eggs + 1 Large Egg Yolk, at room temperature

Chocolate Ganache

  • 8oz Dark Chocolate Finely Chopped
  • 4oz Heavy Cream

Whipped Cream

Instructions

Crust

  1. Grease a 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a food processor, crush the Oreos untill they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Bake the crust for 5 minutes to set it. Set the crust aside while you prepare the filling.

Cheesecake

  1. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on low to medium speed. Add granulated sugar and beat for another minute or two, scraping down the sides of the bowl. 
  2. In a small bowl mix together coffee granules and hot water until coffee is dissolved. Add to cheesecake batter with sour cream and vanilla bean paste mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time, add the additional yolk with the first egg. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil. You can of course wrap the cheesecake pan in heavy-duty foil to prevent water seeping in as well. 
  3. Bake for 1 hour 15 minutes to 1 hour 30 minutes, the middle of the cheesecake should jiggle just a little bit. You can use an instant-read thermometer to check the internal temperature has reached 150F-155F or  65C-68C. Turn the oven off and let cool in the oven for 1 hour then take out of roasting pan and let finish cooling on the counter for an hour. Finally, wrap with plastic wrap and chill in the fridge overnight or at least 6 hours.

Chocolate Ganache

  1. In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.

Whipped Cream

  1. Add whipped cream to cheesecake. Store in the fridge for up to 5 days.

Notes

*Total Time includes Chill Time

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Chill Time: 8 Hours
  • Cook Time: 90
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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