Decadent Coffee Cheesecake: A Sweet Slice of Bliss Recipe
This Decadent Coffee Cheesecake is a luscious blend of rich cream cheese infused with coffee flavors, set atop a crunchy Oreo crust, and topped with a silky bittersweet chocolate ganache and whipped cream. Perfect for coffee lovers seeking a sweet slice of bliss with every bite.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Total Time: 10 hours 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 24 Oreos, 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
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Wrap a 9-inch springform pan with aluminum foil to prevent water from leaking in during the water bath baking.
- Make the Crust: In a mixing 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 an even crust layer.
- Prepare the Filling: Beat softened cream cheese with granulated sugar and coffee extract until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, cold brew coffee, lemon juice, salt, and sifted all-purpose flour until the batter is homogenous and silky.
- Assemble and Bake: Pour the filling over the crust in the springform pan. Place the pan into a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even, crack-free baking.
- Bake the Cheesecake: Bake for 75-85 minutes, until the center is set but still slightly jiggly. Once done, cool the cheesecake in the oven with the door slightly ajar for 20 minutes to prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 8 hours or overnight to allow it to firm up and develop flavor.
- Prepare the Ganache: Heat heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped bittersweet chocolate and let it sit for a few minutes. Stir gently until smooth and glossy. Add powdered sugar and vanilla extract if using, and mix until incorporated.
- Apply Ganache: Drizzle the cooled ganache evenly over the chilled cheesecake. Return to the refrigerator for 1-2 hours until the ganache is set.
- Make the Whipped Topping and Decorate: Whip heavy cream along with the instant cheesecake pudding mix and powdered sugar until soft peaks form. Pipe or spread this whipped topping over the ganache and garnish with chocolate curls, sprinkles, or chocolate-covered espresso beans as desired.
Notes
- Optional: Garnish with fresh berries or a drizzle of caramel sauce for an extra special touch.
- Using a water bath helps prevent cracks and ensures creamy texture.
- Room temperature eggs and cream cheese help achieve a smooth batter.
- The espresso powder in the crust intensifies coffee flavor but can be omitted for a milder taste.
Keywords: coffee cheesecake, chocolate ganache, Oreo crust, dessert, coffee dessert, creamy cheesecake
