This recipe for Coffee Cheesecake uses high-quality ingredients and has step-by-step instructions that yield a perfect, rich, and indulgent New York-style cheesecake that’s the perfect dessert for coffee lovers!
Even if you don’t like coffee, I think you’ll find this recipe hard to resist!
A Coffee Lover’s Dream Dessert!
Ever notice how dessert menus at fancy restaurants always have cheesecake and coffee options on them? Why not go a bit extra and have both in one with this Coffee Cheesecake Recipe?
This homemade coffee cheesecake is infused all over with delicious coffee flavor! This includes the Oreo crust, cheesecake filling, and the piped-on topping!
Why I Love This Cheesecake Recipe
It’s like a latte in cheesecake form!
Coffee Cheesecake combines the best of both worlds, sweet dessert with a satisfying cup of coffee! The result is a thick slice of cheesecake that’s deliciously rich and indulgent!
With over 20 cheesecake recipes on the blog already I’m confident that I’m delivering yet another amazing cheesecake that everyone will devour!
To take this Coffee Cheesecake up a notch, it’s covered with rich chocolate ganache and homemade whipped topping!
To finish it off, I’ve added sprinkles, chocolate curls, and chocolate-covered espresso beans, YUM! We found them at Trader Joe’s, if you’re wondering!
You might also enjoy my Classic NY Style Cheesecake or this Coconut Cheesecake recipe!
Ingredients For Coffee Cheesecake
To ensure this is the very best coffee cheesecake I use high-quality ingredients as well as espresso, coffee extract, and cold brew coffee.
- Oreos
- Salted Butter
- Espresso
- Cream Cheese
- Granulated Sugar
- Coffee Extract
- Large Eggs
- Heavy Cream
- Cold Brew Coffee
- Lemon Juice
- Salt
- All-Purpose Flour
- Bittersweet Chocolate
- Powdered Sugar
- Vanilla Extract
- Instant Cheesecake Pudding Mix
- Chocolate Curls
- Sprinkles
- Chocolate Covered Espresso Beans
This Coffee Cheesecake begins with a homemade Oreo crust that’s infused with espresso. If you prefer you can make this cheesecake with a classic graham cracker crust instead.
Once the crust is prepared it’s filled with velvety smooth coffee cheesecake filling! It’s important to note that homemade cheesecake should be made with high-quality ingredients when it comes to the cream cheese and heavy cream to achieve the best texture and taste.
The cheesecake filling receives its coffee flavor from coffee extract and cold brew coffee. I enjoy making this cheesecake with la Colombe or Chobani brand cold brew.
Afterward, the cheesecake is finished with homemade ganache and coffee-flavored cheesecake topping. You can optionally dress this dessert up further with chocolate curls, sprinkles, and chocolate-covered espresso beans!
Is Heavy Cream Necessary For Cheesecake?
Yes, heavy cream is necessary for the cheesecake to achieve peak texture. The addition of heavy cream moistens the filling, giving it a creamy, smooth texture.
How To Make Homemade Coffee Cheesecake
To make this recipe as easy as possible I included step-by-step instructions complete with pictures to make sure you feel confident in the kitchen while you bake up this yummy Coffee Cheesecake!
Prepare The Oreo Espresso Pie Crust
Step 1: Wrap aluminum foil around a springform pan, set it aside, and then preheat the oven.
What Size Springform Pan Is Best When Making This Coffee Cheesecake Recipe?
I opt to use a 9-inch springform pan since it delivers a thicker slice of cheesecake. However, you can use a 10-inch springform pan though the cheesecake will turn out a bit thinner.
I do not recommend making this cheesecake recipe in an 8-inch springform pan as it’s too small for the amount of cheesecake filling that this recipe makes.
Step 2: Mix the Oreo cookie crumbs, salted butter, and espresso in a large bowl until the crumbs are moist.
Step 3: Press the crust mixture into the bottom of the springform pan as well as partially up the sides.
Do I Use Boxed Oreo Crumbs Or Make My Own Oreo Crumbs To Use In The Crust Recipe?
You can use either, I used boxed crumbs. However, you can make your own by pulsing Oreos in a food processor or high-speed blender until fine crumbs form. If you make homemade crumbs, I’d recommend using 28 regular-filled Oreos.
Pay close attention to the mixing speeds when preparing the cheesecake filling! Be careful not to overwhip the eggs or cream as it could cause air bubbles to form, or the cheesecake could turn out with a souffle-like texture.
Slow, minimal mixing is the goal so that the cheesecake turns out with the silky, creamy cheesecake texture we all love!
Prepare The Homemade Cheesecake Filling
Step 1: Beat the cream cheese with granulated sugar and coffee extract in a large bowl or stand mixer that’s fitted with a whisk attachment. Beat the mixture until smooth while stopping to scrape the sides of the bowl down frequently.
Step 2: Add in the eggs one at a time; after each addition, mix on low speed to incorporate the egg.
Step 3: Pour in the heavy cream, cold brew coffee, and lemon juice, and add in the salt while the mixer mixes on low speed. Mix until fully incorporated.
Step 4: Sift the all-purpose flour into the mixing bowl and mix on low speed. Stop and scrape down the sides of the bowl, and then continue beating.
Step 5: Transfer the springform to a larger baking pan. Then, fill the larger pan with water until it’s halfway up the sides of the springform pan.
Step 6: Pour all of the coffee cheesecake filling into the prepared pan.
Why Does Cheesecake Need A Water Bath For Baking?
Baking cheesecake in a water bath gives it a more even rise while baking, which prevents cracks on the top of the dessert. This is because as the steam rises during baking, it slowly lifts the cheesecake up evenly.
Step 7: Bake the cheesecake on the middle rack in the oven until done. Once done, turn off the heat and allow the cheesecake to sit in the oven.
Step 8: Remove the homemade cheesecake from the oven and then loosen the cheesecake by running a paring knife around the edge of the pan. Then, remove the aluminum foil and transfer the cheesecake to the wire rack to completely cool.
How Do I Know When Homemade Cheesecake Has Finished Baking?
This coffee cheesecake takes about 75 to 85 minutes to bake, and you can look for doneness by the appearance of the cheesecake.
Once it has a matte/dull appearance yet is still a little jiggly with edges that are just lightly golden, the cheesecake is done baking.
Step 9: With the cheesecake still in the springform pan, wrap the cheesecake with plastic wrap and gently press the plastic wrap against the top of the cheesecake. Next, transfer the wrapped cheesecake to the fridge to chill.
Prepare The Homemade Chocolate Ganache
Step 1: Prepare the ganache a couple of hours before you’re ready to serve and enjoy the cheesecake. To do so, chop the bittersweet chocolate up and place it in a heat-safe bowl.
Step 2: Simmer the heavy cream in a small saucepan over medium heat. Remove it from the heat once the center begins to bubble, and then pour it over the chopped chocolate. Allow it to set undisturbed for a few minutes.
Step 3: Add the powdered sugar and vanilla extract to the bowl of heavy cream and chopped chocolate. Then, whisk until the chocolate ganache forms. Then, let the ganache sit at room temperature to slightly cool.
Step 4: Remove the cheesecake from the fridge and then the pan. Next, pour the ganache over the top of the cheesecake, spreading it out almost to the edge of the cheesecake. Then, transfer the ganache-covered coffee cheesecake back to the fridge to chill.
Prepare The Topping And Serve!
Step 1: Right before serving, beat the heavy cream, instant cheesecake pudding mix, powdered sugar, and coffee extract until stiff peaks form.
Step 2: Transfer the topping into a piping bag that’s fitted with an extra-large star tip and pipe the topping around the edge of the coffee cheesecake.
Step 3: Garnish the cheesecake with chocolate curls, sprinkles, or chocolate-covered espresso beans.
How To Serve Coffee Cheesecake
- Chill Time – Once the cheesecake goes into the fridge to set, be sure to give it at least 8 hours to chill or preferably overnight. This time in the fridge gives the cheesecake time to achieve its smooth, velvety texture.
- Garnishes – Dress this cheesecake up with rich ganache, piped topping, chocolate curls, and even chocolate espresso beans! These garnishes are an easy way to bring the cheesecake to a bakery-level appearance!
- Clean Slices – For super clean slices of cheesecake, first run a large chef knife under hot water. Then slice the cheesecake, stopping to wipe the knife and reheat it under hot water when necessary.
- Any Occasion – Serve this cheesecake up at any gathering or holiday! Enjoy it at a dinner party with friends or family or bring it as your contribution to a potluck!
How To Store Homemade Coffee Cheesecake
Transfer leftover slices into an airtight container or wrap the serving dish or springform pan with plastic wrap. Store the coffee cheesecake in the fridge to enjoy for up to 1 week.
For longer storage, you can freeze this cheesecake! To freeze, first allow the coffee cheesecake to cool completely in the fridge. Then wrap it with plastic wrap and again with aluminum foil.
If you have a cardboard cake round that’s typically used to support cake layers, it would be great to use for supporting the cheesecake. I’d also recommend storing the cheesecake without the toppings or garnishes, instead finish the thawed cheesecake with ganache and topping a few hours before serving.
Once the cheesecake is prepped for freezer storage, transfer it into the freezer to store it for up to 3 months.
Did You Make This Recipe?
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Coffee Cheesecake
Ingredients
Crust
- 28 Oreos 316g
- 6 tablespoons salted butter 84g, melted
- ½ teaspoon espresso powder
Cheesecake
- 32 ounces cream cheese 904g, very soft and full-fat only
- 1½ cups granulated sugar 335g
- 1 tablespoon coffee extract
- 5 large eggs room temperature
- ½ cup heavy cream 120ml, room temperature
- 2 ounces cold brew coffee I use la Colombe or Chobani brand
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ⅓ cup all-purpose flour 43g, sifted
Ganache
- 4 ounces bittersweet chocolate I use Ghirardelli brand
- 4 ounces heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Topping
- 1½ cup heavy cream
- 3 tablespoons instant cheesecake pudding mix dry
- 3 tablespoons powdered sugar
- ½ teaspoon coffee extract
- chocolate curls optional
- sprinkles optional
- chocolate covered espresso beans optional
Instructions
Crust
- Preheat the oven to 300°F and wrap a 9-inch springform pan with aluminum foil and set aside.
- Add 28 Oreos, 6 tablespoons salted butter, and ½ teaspoon espresso powder to a large bowl and mix until the crumbs are evenly moistened. I use boxed crumbs, but if making your own, make sure to pulse the graham crackers in a food processor until fine crumbs form.
- Add the crust mixture to the springform pan and use a glass or measuring cup to press the mixture into the bottom and partially up the sides.
Cheesecake
- In a large bowl or stand mixer fitted with a whisk attachment, beat together 32 ounces cream cheese 1½ cups granulated sugar, and 1 tablespoon coffee extract on medium speed until smooth, about 2 minutes. Scraping down the sides of the bowl every 30 seconds or so, and make sure no lumps remain.
- Add the 5 large eggs one at a time, mixing on low speed after each addition. Make sure only a little yellow remains from the previous egg before adding the next.
- With the mixer on low speed, add in the ½ cup heavy cream, 2 ounces cold brew coffee, 2 teaspoons lemon juice, and 1 teaspoon salt and mix until fully incorporated.
- Sift the ⅓ cup all-purpose flour into the mixing bowl and mix on low speed for 10 seconds. Scrape down the sides of the bowl and beat for another 10 seconds.
- Place the springform pan in a larger baking pan and fill the larger pan with water until it's about halfway up the sides of the springform pan to create the water bath. This helps prevent your cheesecake from cracking.
- Pour the cheesecake batter into the prepared pan, the filling will feel like a lot, but add all of it.
- Bake for 75 to 85 minutes on the middle oven rack until the center is almost set and has a matte/dull appearance but is still a little jiggly and the edges will also be just light golden.
- Turn off the heat and let the cheesecake sit in the oven for an additional 20 minutes.
- Remove from the oven and run a paring knife around the edge of the pan to loosen the cheesecake then remove the aluminum foil and transfer the cheesecake to a wire rack to cool to room temperature. About 3 hours.
- Cover the cheesecake with plastic wrap, gently pressing the plastic wrap against the top of the cheesecake. Then transfer the cheesecake (in the pan) to the refrigerator to chill for at least 8 hours, preferably overnight. Prepare and add the ganache 2 to 3 hours before ready to serve.
Ganache
- Chop 4 ounces bittersweet chocolate and place it in a heat-safe bowl.
- Bring 4 ounces heavy cream just to a low simmer in a small saucepan over medium heat. As soon as the center starts to bubble, remove from heat and pour over the chopped chocolate. Let sit for 4 minutes undisturbed.
- Add 1 tablespoon powdered sugar and ½ teaspoon vanilla extract to the bowl with the chocolate and cream and whisk until a rich chocolate ganache forms. Let sit at room temperature for 15 minutes to cool slightly.
- Remove the cheesecake from the refrigerator and the pan, and then pour the ganache on the top of the cheesecake, spreading it out about ¼ to ½-inch shy of the edge. Chill for 1 to 2 hours.
Topping & Serving
- When ready to serve, beat together 1½ cup heavy cream, 3 tablespoons instant cheesecake pudding mix, 3 tablespoons powdered sugar, and ½ teaspoon coffee extract until stiff peaks form.3 tablespoons instant cheesecake pudding mix
- Transfer to a piping bag fitted with an extra large star tip and pipe around the edge of the cheesecake. Garnish with chocolate curls, sprinkles, or chocolate-covered espresso beans.
- For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
Video
Notes
- A whisk attachment is accurate; this is why it’s important the cream cheese is very soft for mixing. I recommend pulling out of the refrigerator at least 4 hours before using it.
- Store in the refrigerator for up to 1 week.
- This can be made in a 10-inch springform pan, but the cheesecake will be thinner and will take slightly less time to bake. An 8-inch springform pan is too small for all of the batter.
- It’s extremely important that you pay attention to the mixing speeds and time in this recipe. You do not want to overwhip the eggs or cream as it will result in air bubbles or a more souffle-like texture. Slow and minimal mixing will help obtain the silky, creamy cheesecake texture.
- You can freeze this cheesecake for up to 3 months. Simply let it cool completely in the refrigerator, then wrap it with plastic wrap and aluminum foil. If you have a cardboard cake round used to support layer cakes, this would also be great for supporting the cheesecake.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Dawn says
Would like to make this, but confused on the crust. I’m assuming you discard the Oreo filling. You have 17 g next to the 28 Oreos, which doesn’t add up.
Rebecca Hubbell says
That was actually a type, thanks for pointing it out to me so I could fix it! You want to use the whole Oreo, the filling helps the crust stick together.