Introduction

This Decadent Coffee Cheesecake offers a rich and creamy dessert experience with a perfect blend of coffee and chocolate flavors. Its smooth texture and luscious ganache topping make it an irresistible treat for any occasion.

A slice of three-layer coffee cheesecake on a white plate, sitting on a wooden board with a silver fork beside it; the bottom layer is dark brown and crumbly, the middle layer is thick and creamy with a light brown coffee color, and the top layer is a smooth, glossy caramel-brown glaze. On top, there is a swirl of whipped cream with a pale beige color, decorated with a few dark brown coffee beans and two small shiny chocolate pieces shaped like coffee beans. Coffee beans are scattered on the plate near the slice. The background shows some blurred red berries and off-white fabric, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

24 Oreo cookies, crushed
6 tablespoons salted butter, melted
1 tablespoon espresso powder (optional)

For the Filling:

16 ounces cream cheese, full-fat and softened
3/4 cup granulated sugar
1 teaspoon coffee extract
3 large eggs, room temperature
1 cup heavy cream or non-dairy alternative
1/2 cup cold brew coffee or strong brewed coffee
1 tablespoon lemon juice or vinegar
1/4 teaspoon salt
1/4 cup all-purpose flour (optional for gluten-free)

For the Ganache:

8 ounces bittersweet chocolate, chopped
1 cup heavy cream or non-dairy alternative
1 cup powdered sugar (optional)
1 teaspoon vanilla extract (optional)

For Topping (Optional):

Chocolate curls or sprinkles, to taste
Chocolate-covered espresso beans, to taste
1 packet instant cheesecake pudding mix (optional)

Instructions

Step 1: Preheat your oven to 300°F (150°C) and wrap a 9-inch springform pan with aluminum foil to prevent leaks.
Step 2: In a bowl, combine crushed Oreos, melted salted butter, and espresso powder (if using). Press this mixture firmly into the bottom of the prepared springform pan to form the crust.
Step 3: Using an electric mixer, beat the cream cheese, granulated sugar, and coffee extract until smooth and creamy.
Step 4: Add eggs one at a time, mixing well after each addition. Then add heavy cream, cold brew coffee, lemon juice, salt, and sifted flour until everything is fully blended.
Step 5: Pour the filling over the crust in the springform pan. Place the springform pan into a larger baking pan filled with water to create a water bath, which helps prevent cracking.
Step 6: Bake for 75-85 minutes, or until the center is set but still slightly jiggly. After baking, cool the cheesecake in the oven with the door slightly open for 20 minutes.
Step 7: Refrigerate the cheesecake for at least 8 hours or overnight to let it fully set and develop flavor.
Step 8: To make the ganache, heat heavy cream in a saucepan until hot but not boiling. Pour it over the chopped bittersweet chocolate and let it sit for a few minutes, then stir until smooth. Optionally, stir in powdered sugar and vanilla extract.
Step 9: Drizzle the ganache evenly over the chilled cheesecake and return it to the refrigerator for 1-2 hours until the ganache sets.
Step 10: If desired, whip heavy cream with the instant cheesecake pudding mix and powdered sugar until soft peaks form. Pipe or spread this topping on the cheesecake and garnish with chocolate curls or chocolate-covered espresso beans.

Tips & Variations

Use gluten-free cookies and flour to make the cheesecake gluten-free.
Substitute cold brew coffee with strong brewed coffee for a less intense coffee flavor.
Garnish with fresh berries or a drizzle of caramel sauce for an extra special touch.
For a dairy-free option, use non-dairy cream and butter alternatives.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap well and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. When reheating, serve chilled or at room temperature; avoid microwaving to maintain texture.

How to Serve

A slice of creamy coffee mousse cake sits on a white plate with a white marbled texture underneath. The cake has three distinct layers: the bottom layer is dark brown, crumbly and dense, resembling a chocolate crust; the middle layer is thick, smooth, and light beige, showing a soft mousse texture; the top layer is a shiny caramel-colored glaze. On top, there are three dollops of light brown whipped cream, each sprinkled with small crunchy brown crumbs and decorated with dark brown whole coffee beans. Some crumbs and coffee beans are scattered around the plate. The background shows blurred white flowers in a glass jar and light objects. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the fridge, which helps the flavors develop and the texture set properly.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath and allowing it to cool gradually in the oven with the door ajar helps prevent cracks by maintaining a gentle and even heat.