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Coffee Cheesecake


  • Author: Luna
  • Total Time: 7 hours 15 minutes
  • Yield: 10-12 servings 1x

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

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix the crushed chocolate cookies and melted butter until well combined.
  3. Press the mixture firmly into the bottom of the springform pan, using the back of a spoon or a flat measuring cup.
  4. 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

  1. In a large mixing bowl, beat the cream cheese, sugar, and cornstarch until smooth and creamy (about 2 minutes).
  2. Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
  3. In a separate small bowl, whisk together the heavy cream, sour cream, espresso powder, and vanilla extract until smooth.
  4. Gradually mix the coffee-cream mixture into the cheesecake batter, ensuring everything is well combined but not over-mixed.

Step 3: Bake the Cheesecake

  1. Pour the batter over the cooled crust, smoothing the top with a spatula.
  2. 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.
  3. Bake at 325°F (163°C) for 50-55 minutes or until the edges are set but the center still has a slight jiggle.
  4. 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

  1. Remove from the oven and let the cheesecake cool at room temperature for 30 minutes.
  2. 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)

  1. In a mixing bowl, beat heavy whipping cream, powdered sugar, and espresso powder until stiff peaks form.
  2. Pipe or spread the whipped cream over the chilled cheesecake before serving.

Step 6: Garnish and Serve

  1. Dust the cheesecake with cocoa powder, sprinkle with chocolate shavings, or decorate with whole coffee beans.
  2. 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