Description

If you love the smooth richness of cheesecake and the bold flavor of coffee, this Creamy Coffee Cheesecake is a dessert dream come true. Infused with real coffee and layered on a crisp chocolate cookie crust, this cheesecake is velvety, indulgent, and beautifully balanced. Perfect for coffee lovers and dessert fans alike, it’s an elegant treat that’s ideal for gatherings, holidays, or whenever you’re craving something extraordinary.

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Ingredients

Scale

For the Chocolate Crust:

1 ½ cups chocolate cookie crumbs (like Oreos, filling removed)
¼ cup unsalted butter, melted
1 tbsp granulated sugar (optional)

For the Coffee Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tbsp cornstarch
3 large eggs
½ cup sour cream
⅓ cup strong brewed coffee (or 1 tbsp instant espresso powder + ⅓ cup hot water)
1 tsp vanilla extract
½ tsp ground cinnamon (optional, for warmth)

For the Topping (Optional):

½ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Chocolate-covered espresso beans or cocoa powder for garnish

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Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
Mix chocolate cookie crumbs, melted butter, and sugar (if using) in a bowl until well combined.
Press mixture into the bottom of a greased springform pan.
Bake for 8–10 minutes, then let cool while you make the filling.

Step 2: Make the Coffee Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth.
Add sugar and cornstarch, and mix until creamy.
Beat in eggs one at a time, mixing just until incorporated.
Add sour cream, coffee, vanilla extract, and cinnamon (if using), and mix until smooth and well blended.

Step 3: Bake the Cheesecake

Wrap the outside of the springform pan in heavy-duty foil to prevent leaks.
Pour the cheesecake filling over the cooled crust and smooth the top.
Place the pan into a larger roasting pan and add hot water until it reaches halfway up the sides of the springform.
Bake for 55–65 minutes, until edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove and cool completely, then chill in the fridge for at least 4 hours or overnight.

Step 4: Add the Topping (Optional)

Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Spread or pipe on top of the chilled cheesecake.
Garnish with chocolate shavings, cocoa powder, or espresso beans.

Notes

Use Room Temperature Ingredients – Prevents lumps and overmixing.
Don’t Skip the Water Bath – Keeps the texture smooth and prevents cracking.
Cool Gradually – Helps avoid sinking or cracking.
Chill Overnight – Enhances flavor and texture.
Use Strong Coffee – For bold, distinct flavor.

Prep Time: 20 minutes
Cuisine: American