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Slice of coffee cheesecake on a plate with a second piece of cheesecake and the rest of the cheesecake in the background.

Coffee Cheesecake

This extra creamy coffee cheesecake has an Oreo cookie crust, delicious espresso flavor, and a coffee-infused chocolate ganache on top. It's a decadent dessert that's perfect for coffee lovers. 
Course Dessert
Cuisine American
Keyword Coffee Cheesecake, Espresso Cheesecake
Prep Time 45 minutes
Cook Time 50 minutes
Chilling 6 hours
Total Time 7 hours 35 minutes
Servings 12 people
Calories 611kcal


  • 9-inch springform pan
  • large roasting pan (big enough to fit the springform pan inside)
  • Aluminum Foil


Oreo Crust

  • 25 Oreo cookies you'll use the filling and wafers
  • cup unsalted butter melted

Cheesecake Filling

  • 2-3 teaspoons instant coffee powder*
  • 1 tablespoon hot water
  • 24 oz cream cheese* full-fat, brick style
  • 1 ¼ cups white sugar
  • 1 teaspoon vanilla extract
  • cup sour cream*
  • 3 large eggs*
  • hot water for the waterbath

Chocolate Ganache

  • 6 oz dark chocolate* 50-70%
  • cup heavy cream*
  • 1 teaspoon instant coffee powder optional

Coffee Whipped Cream (Optional)

  • ½ cup heavy cream
  • 1 teaspoon instant coffee powder


Oreo Crust

  • Preheat the oven to 350F degrees.
  • Wrap the outside of a 9-inch springform pan with aluminum foil. Wrap it at least 3 times to ensure that all the seams are covered.
  • Add the cookies (wafers and filling) to a food processor or high-powered blender and pulse until crumbs. Or place in ziploc bag, and crush with a rolling pin.
  • Mix the cookie crumbs with the melted butter.
  • Press the mixture into the bottom of the pan, creating a slight lip around the edges.
  • Bake in the preheated oven for 10 minutes. Remove from the oven, and turn it down to 325F degrees.

Cheesecake Filling

  • In a small cup, add the 1 tablespoon of water and instant coffee powder. The coffee doesn't need to entirely dissolve - it's just to help with the process.
  • In a large bowl, beat together the cream cheese, sugar and coffee dissolved in water until the cream cheese is soft with no lumps. Turn off the mixer and scrape down the sides and bottom of the bowl.
  • Beat in the vanilla and sour cream.
  • With the mixer on low speed, beat in the eggs 1 at a time until just combined.
  • Place the springform pan with the crust (still wrapped in aluminum foil) in the middle of the large roasting pan.
  • Pour the cheesecake batter over the crust, smoothing the top.
  • Pour very hot water into the roasting pan so that there's about ½ - 1 inch of water in the roasting pan (1-2 cm).
  • Place the whole thing in the oven and bake for 50-60 minutes, or until the top looks just set except for in the very middle. If you give the pan a gentle nudge, the cheesecake should still have a slight wobble in the middle (think like jello or pudding).
  • Remove the roasting pan (with the cheesecake inside) from the oven. Cool the cheesecake in the roasting pan until the cheesecake is room temperature.
  • Cover the pan with aluminum foil and place in the fridge to chill for at least 6 hours, or overnight.

Chocolate Ganache

  • Chop the chocolate into very small pieces and place in a heat proof bowl.
  • Add the instant coffee to the cream and heat until the cream is almost boiling (either in the microwave or in a small saucepan while gently stirring).
  • Pour the hot cream over the chopped chocolate, let it sit for 3 minutes. Then whisk until smooth.
  • Remove the cheesecake from the fridge. Gently unclamp the out side of the springform pan.
  • Pour the chocolate ganache over the cheesecake, letting it drip over the edges. Place the cheesecake back in the fridge until you're ready to serve.

Coffee Whipped Cream (Optional)

  • Add the instant coffee powder to the heavy cream. Let it sit for a few minutes.
  • In a large bowl beat the whipped cream until stiff peaks form.
  • Decorate the cake right before serving with whipped cream and chocolate curls.


  1. It's best to use an instant coffee powder with fine granules. You do not need to make the coffee - just place the powder in the recipe as directed. For the cheesecake filling, I use about the amount of powder recommended for 1 cup of coffee (this will vary depending on the brand.
  2. Make sure the cream cheese, sour cream and eggs are room temperature before getting started. Take them out of the fridge about 30 minutes prior.
  3. Semi-sweet chocolate can be used instead of dark chocolate for the ganache.
  4. For the cream, heavy cream of whipping cream works - you want something about 33-35% MF.
  5. Always store the cheesecake covered in the fridge.
  6. Leftovers can be stored in the fridge for up to 3 days.
  7. Nutrition information is based on 1 pieces with ganache and coffee whipped cream, assuming that the cheesecake is cut into 12 equal pieces. Nutrition information is meant as an estimate only. 


Calories: 611kcal | Carbohydrates: 48g | Protein: 8g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 148mg | Sodium: 334mg | Potassium: 284mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1266IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg