Ingredients

24 Oreos (crushed)

6 tablespoons salted butter (melted)

1 tablespoon espresso powder (optional)

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)

8 ounces bittersweet chocolate (chopped)

1 cup heavy cream (or non-dairy alternative) for ganache

1 cup powdered sugar (optional)

1 teaspoon vanilla extract (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 prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks.

Step 2: In a bowl, mix the crushed Oreos, melted salted butter, and espresso powder until combined. Press this mixture firmly into the bottom of the springform pan to form the crust.

Step 3: Beat the softened cream cheese, granulated sugar, and coffee extract together until completely smooth. Add the eggs one at a time, mixing well after each addition.

Step 4: Stir in heavy cream, cold brew coffee, lemon juice, salt, and sifted flour (if using) until the batter is smooth and fully blended.

Step 5: Pour the batter over the prepared crust in the springform pan. Place this pan inside a larger baking pan and add hot water halfway up the sides of the springform pan to create a water bath.

Step 6: Bake the cheesecake for 75 to 85 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door slightly open, letting the cheesecake cool inside for 20 minutes.

Step 7: Remove the cheesecake from the oven and refrigerate for at least 8 hours or overnight to chill completely.

Step 8: To make the ganache, heat 1 cup heavy cream in a saucepan just until simmering. Pour it over the chopped bittersweet chocolate and let sit for a few minutes, then stir until smooth and glossy.

Step 9: Drizzle the cooled ganache evenly over the chilled cheesecake. Return it to the refrigerator for 1 to 2 hours, or until the ganache is firm.

Step 10: Whip the remaining heavy cream with the instant cheesecake pudding mix, powdered sugar, and vanilla extract (if using) until soft peaks form. Pipe or spread this topping on the cheesecake and garnish with chocolate curls or chocolate-covered espresso beans as desired.

Tips & Variations

Use strong brewed coffee if you don’t have cold brew for a richer coffee flavor.

For a gluten-free option, use gluten-free cookies and omit the flour or substitute with gluten-free flour.

Allow the cheesecake to come to room temperature before serving for the best texture and flavor.

Try adding a splash of coffee liqueur to the filling for an adult twist.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after sitting overnight in the refrigerator, which allows the flavors to meld perfectly.

What can I use instead of espresso powder?

If you don’t have espresso powder, you can use instant coffee granules or strong brewed coffee to enhance the coffee flavor.

Dessert

Coffee Cheesecake with Rich Chocolate Ganache and Creamy Topping Recipe

Introduction