Go Back
–+ servings
Decadent Coffee Cheesecake

Indulge in Decadent Chocolate Coffee Cheesecake Bliss

This Decadent Coffee Cheesecake blends rich coffee flavor with a creamy texture, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 8 hours
Total Time 9 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreos Swap with gluten-free cookies if needed.
  • 6 tablespoons Salted Butter Feel free to use unsalted for a less intense taste.
  • 1 tablespoon Espresso Powder Optional for boosting coffee flavor.
For the Filling
  • 16 ounces Cream Cheese Full-fat offers the best texture.
  • 3/4 cup Granulated Sugar A sugar alternative can keep it lighter.
  • 1 teaspoon Coffee Extract Substitute with strong brewed coffee.
  • 3 large Eggs Must be room temperature.
  • 1 cup Heavy Cream Use a non-dairy alternative for dairy-free.
  • 1/2 cup Cold Brew Coffee Strong brewed coffee works as a substitute.
  • 1 tablespoon Lemon Juice Balances sweetness.
  • 1/4 teaspoon Salt
  • 1/4 cup All-Purpose Flour Optional for gluten-free version.
For the Ganache
  • 8 ounces Bittersweet Chocolate Use milk chocolate for a sweeter version.
  • 1 cup Powdered Sugar Optional if watching sugar intake.
  • 1 teaspoon Vanilla Extract Optional for added depth.
For Garnish (Optional)
  • Chocolate curls, sprinkles, or chocolate-covered espresso beans Optional for extra flair.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • Saucepan
  • heatproof bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 300°F (150°C) and prepare your springform pan with aluminum foil.
  2. Make the crust by combining crushed Oreos, melted butter, and optional espresso powder; press into the pan.
  3. Blend cream cheese and sugar until smooth, then gradually mix in coffee extract and eggs.
  4. Combine heavy cream, cold brew coffee, lemon juice, salt, and optional flour into the cream cheese mixture.
  5. Bake the cheesecake in a water bath for 75-85 minutes, until slightly jiggly.
  6. Cool in the oven with the door cracked for 20 minutes, then let it cool at room temperature for an hour.
  7. Refrigerate the cheesecake for at least 8 hours, preferably overnight.
  8. Prepare the ganache by heating heavy cream and pouring it over chopped chocolate, stirring until smooth.
  9. Garnish with whipped cream and optional toppings before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs and cream cheese are at room temperature for a creamy filling. Use a water bath to prevent cracks during baking. Letting the cheesecake chill overnight enhances flavors.

Tried this recipe?

Let us know how it was!