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.
Ugh you guys, coffee cheesecake, and chocolate? Wow. A new fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can't blame him.
The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all-time favorite things.
I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!
Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner. Baked cheesecake is the best.
And while I never want a Cheesecake that cracks if you're pouring chocolate ganache on top who the heck cares!
Now, what cheesecake flavor next?
Let's get to the recipe.
Ingredients
You could do a traditional graham cracker crust but I feel like crushed Oreos pair well with the coffee. You'll only need:
- Finely crushed Oreos
- Melted butter
For the actual coffee cheesecake batter you'll need:
- Cream Cheese. the brick kind, not the whipped cream cheese in a tub. The cream cheese must be at room temperature when in doubt let it warm up longer. If the cheesecake is not completely softened to room temperature you will end up with tiny lumps of cream cheese.
- Sugar. Good old granulated or caster sugar is all that is needed.
- Sour Cream. I love adding sour cream to my cheesecake recipes you could also use Greek yogurt.
- Vanilla Extract. Vanilla and coffee go so well together. Use the real stuff, trust me!
- Coffee. We are going to make a concentrated coffee mixture. I actually prefer to use instant espresso powder but instant coffee works beautifully too!
- Large Eggs. They need to be at room temperature- this is vital so that the eggs incorporate evenly. We'll use an additional yolk as well this helps add extra richness and creaminess to the cheesecake.
To top the cheesecake you'll make a simple ganache made up of good-quality dark chocolate and heavy cream. Then you'll top that with fresh whipped cream. I have a whole post dedicated to making a stabilized whipped cream.
You could add chocolate-covered espresso beans on top of the whipped cream for an extra special topping. For more coffee desserts check out my coffee creme brulee recipe or my coffee layer cake.
Check out all my cheesecake baking tips here.
Instructions
To start we will make the crust. Lightly grease a 9-inch springform pan and set aside. Preheat the oven to 350F/180C.
In a food processor, crush the Oreos until they become a fine crumb.
Add the melted butter, stirring until fully combined. You want the consistency of wet sand, make sure you mix everything evenly so all crumbs are moistened.
Press the crumbs into the prepare pan on the bottom and slightly up the sides. I use my fingers to press everything you can also use the bottom of a glass or measuring cup to help pack the crumbs.
Bake the Oreo crust for 5 minutes to set it. Set the crust aside while you prepare the filling.
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat cream cheese for 3 minutes on low to medium speed.
I have found mixing the cheesecake on lower speed helps prevent too much air being incorporated into the batter, which would in turn cause cracks in the baked cheesecake.
Add the granulated sugar and beat for another minute or two, scraping down the sides of the bowl. You'll see this really loosen the cream cheese up.
In a small bowl mix together coffee granules and hot water until coffee is dissolved, we are making a very concentrated liquid to really give the cheesecake the coffee punch!
Add the coffee mixture to cheesecake batter along with sour cream and vanilla mixing until just combined, scraping the sides to make sure fully incorporated.
Add eggs one at a time, add the additional yolk with the first egg.
You should now have a creamy cheesecake batter with no lumps. Pour the cheesecake batter into the prepared pan.
Place the 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.
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. This is crucial don't skip chilling time!!!
In a medium bowl add chopped chocolate and set aside. I use Callebaut Chocolate Callets.
In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture.
While ganache is resting I use angled spatula to gently release the cheesecake from the springform pan and then again from the base.
I like to use a large spatula or cake mover to move the cheesecake to a serving plate.
Pour the ganache over chilled cheesecake then put back in the fridge to set.
Add whipped cream to cheesecake.
Store the cheesecake in the fridge for up to 5 days.
FAQ
Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks.When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles. Bake the cheesecake in a water bath for more even heat. Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off. Take your time cooling the cheesecake as instructed below.
Take heavy-duty foil and wrap it around the springform pan making sure to go up the sides of the pan. Ensure there are no rips or tears in the foil then place the pan in a larger pan or roasting pan. I prefer to place the pan inside the oven and pour in hot water as the pan is sitting on the oven rack to prevent water from sloshing around. I use my kettle to pour in hot water.
Place the springform pan in a larger cake tin and place the pan inside a larger pan or roasting pan. Placing the cheesecake inside a larger cake pan ensures no water seeps in from the water bath in the roasting pan. Place the pan inside the oven and pour in hot water into the roasting pan as the pan is sitting on the oven rack to prevent water from sloshing around. I use my kettle to pour in hot water.
Once the cheesecake is baked turn the oven off and prop the oven door open and let the cheesecake cool inside the oven for 45 minutes to an hour. Then take the cheesecake out of the roasting pan and place on a wire rack to cool on the counter for an hour. Then wrap the cheesecake in plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
Take a large knife and dip it in a cup of hot water and wipe dry. Slice and clean the knife after each cut.
More Cheesecake Recipes
One of my family's favorite desserts of all time is this Oreo Cheesecake Recipe, kids and adults both love it!!
This chocolate chip cheesecake recipe is a winner, the cheesecake you never knew you needed!!
Pumpkin is a favorite all year long but this Pumpkin Cheesecake Recipe is perfect for any of your fall/ autumn parties!!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Coffee Cheesecake
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
Crust
- 12oz Oreos, completely crushed into a crumb
- 3 Tablespoon Butter, melted
Cheesecake
- 32oz Cream Cheese, very soft at room temp.
- 300 grams (1 ½ Cup) Granulated Sugar
- 4oz (½ 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
- Homemade Recipe or Store-bought
Instructions
Crust
- 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
- 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.
- 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.
- 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
- 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
- Add whipped cream to cheesecake. Store in the fridge for up to 5 days.
Notes
*Total Time includes Chill Time
- Prep Time: 15
- Chill Time: 8 Hours
- Cook Time: 90
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coffee dessert recipe, coffee cheesecake recipe, espresso cheesecake
As I write this post I have one last bite, until next time Coffee Cheesecake!
Anjali says
This is a fantastic cheesecake recipe. The tips in the blog post (how to keep it from cracking, etc.) were also very helpful. I made this for my partner's birthday this year and he LOVED it! It is rich, creamy, and manages to keep both the cheesecake and coffee flavors all in one. Plus, the oreo crust is an added bonus! And we appreciated that the whipped cream topping does not include sugar, since the cake and crust itself have enough sugar. Thanks for this!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Anjali. I seriously appreciate you coming back to let us know how the recipe went for you. I do think this is a such a delicious flavor of cheesecake, the coffee and creaminess of cheesecake go so well together. Thanks again. XX Liz
Sam says
Hi, did you use the whole Oreo in the recipe?
Elizabeth Waterson says
Hi Sam, thanks for reaching out! For the crust, I use whole Oreos and crush them. Please let me know if you have any other questions or if you try the recipe I would love to know!! XX Liz
Cyndi says
Why does the recipe say Kahlua when there seems to be none in the recipe?
Elizabeth Waterson says
Hi Cyndi, I have actually been in the process of updating the recipe and photos this week! You caught something for me, thank you! I used to use Kahlua in the recipe but found that it didn't make that much of a difference. You can of course use some if you would like I would suggest 2 tablespoons and add it when you add the sour cream. Let me know if you have any other questions, or if you make the recipe, and thanks for reaching out! XX Liz
Naz says
Hello baked the cheesecake for my daughter’s 21st. Whenever I bake cake it seem to leak out of the springform pan
Elizabeth Waterson says
Hi Naz, I am so sorry your cake leaked out of the springform pan. I have not had problems of it leaking out of the pan the crust has always kept it inside the pan no problem. You want to tightly pack the crust to make sure nothing gets through. If I can help with anything else please let me know. Did you enjoy the cheesecake recipe?
c.h. says
Loved it. As with any recipe we use 1/3 the sugar, and dark chocolate for the topping, but all in all it was a hit. My son requested this for his bday cake this visit. He also requested coffee beans on top in the chocolate lol. I like it and would make it again if a coffee cheese cake was requested. Thanks for sharing your recipe.
★★★★
Elizabeth Waterson says
Thanks for coming back to review the recipe, I appreciate it more than you know!! So glad you were able to make it work well with less sugar, thank you for reporting back!! XX Liz
Francesca says
Just a question before I make this for my sisters birthday. When you turn the oven off, do you leave the door open or closed?
Thank you! I’m excited to make this cheesecake
Elizabeth Waterson says
Hi Francesca!Thanks for reaching out. I prop the oven open, if your oven doesn't prop on its own you could put a wooden spoon to keep it propped. Please let me know if you have any further questions or when you make it I would love to know what you think! XX Liz
Alyson Goulden says
I already want to make this again! This recipe was not only simple to make, but a HUGE hit. The cheesecake was fluffy, super delicious and didn’t feel dense. I ended up using half instant coffee and half fine espresso so that the cheesecake layer was speckled. I also knew that I was going to be short on chilling time so I added about a tablespoon of cornstarch to the filling to make sure it set in time. Because I used a 9-inch pan, my ganache layer was a little thick, which still tasted awesome but was harder to cut through cleanly. I highly recommend this recipe!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Alyson, I am so grateful!! Such a lovely detailed review, the speckled cheesecake filling sounds perfect!! So happy you enjoyed the recipe. XX Liz
Sadie says
Hi, this looks so good however my springform pan doesn't fit into my roast pan for the water bath. Could I put the water bath on the rack below the cheesecake instead?
★★★★★
Elizabeth Waterson says
Hi Sadie, thanks for reaching out. You could do that but it's not my personal preference as you might have more cracking that way. Do you have a large oven-safe skillet you could use instead? Overall if you do have cracking at least you are covering with the ganache so it shouldn't be too obvious! Just take your time with the cooling inside the oven and on the counter before chilling in the fridge. Please let me know if you have any other questions or if you try the recipe! XX Liz
Steven Decker says
I think that water baths are overrated. I've only been making cheesecake for about a year and haven't had 1 crack on me yet knock on wood. Just completed this 1. Haven't tasted it all together yet but the individual parts were delicious
★★★★★
Elizabeth Waterson says
Hi Steven, thanks for the review and rating, I truly appreciate it. If you have had luck without water baths more power to you!! I appreciate the insurance of a water bath so I don't mind making it. I hope you enjoy the cheesecake all together! Happy Sunday! XX Liz
Jenna says
I just got done baking mine and it’s pretty brown on top. Do you know why this would happen?
Hopefully it will still taste good!
Elizabeth Waterson says
Hi Jenna, a couple things- you could have a hot spot in your oven that browned the top? The oven could be not calibrated and be running higher temperature than you think. Or the coffee could be darker in color to darken the batter compared to mine. I hope the cheesecake still tastes delicious today! Please report back! XX Liz
Bonita Purdy-Brown says
This recipe is easy to follow, the instructions precise, and it turned out so delish I will definitely be making it again. I didn’t even use a water bath as I have learnt how to make cheesecake without using a bath. Thank you for the share. Xx
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Bonita!! Glad you enjoyed this cheesecake! I truly appreciate it, take care.! XX Liz