Ingredients
Scale
For the Chocolate Cookie Crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
For the Coffee Cheesecake Filling:
- 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
For the Coffee Whipped Cream Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant espresso powder
For Garnish (Optional):
- Chocolate shavings
- Cocoa powder dusting
- Coffee beans
Instructions
Step 1: Prepare the Chocolate Cookie Crust
- 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.
Step 2: Make the Coffee 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.
Step 3: Bake the Cheesecake
- 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.
Step 4: Chill the Cheesecake
- 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.
Step 5: Make the Coffee Whipped Cream (Optional)
- 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.
Step 6: Garnish and Serve
- 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!
- Prep Time: 20 minutes
- Chill Time: 6 hours (or overnight)
- Cook Time: 55 minutes
Nutrition
- Calories: 420
- Sugar: 26g
- Fat: 27g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g