Description
Indulge in a rich and velvety Decadent Coffee Cheesecake that combines the bold flavors of coffee with creamy cheesecake goodness. Featuring a crunchy Oreo crust, a luscious coffee-infused cream cheese filling, and a smooth bittersweet chocolate ganache topping, this dessert is perfect for coffee lovers seeking a sweet slice of bliss.
Ingredients
Scale
For the Crust
- 24 Oreos, crushed
- 6 tablespoons salted butter, melted
- 1 tablespoon espresso powder (optional)
For the Filling
- 16 ounces full-fat cream cheese, 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 adjustment)
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
- Prepare the crust: Crush the Oreos into fine crumbs and mix with melted salted butter and espresso powder if using. Press the mixture evenly into the base of a springform pan, creating a firm crust layer. Chill in the refrigerator while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and coffee extract, mixing well. Beat in eggs one at a time to ensure a smooth texture. Stir in heavy cream, cold brew coffee, lemon juice or vinegar, salt, and flour if using. Mix until just combined, being careful not to overmix.
- Assemble and bake: Pour the coffee cream cheese filling over the prepared crust evenly. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside to cool gradually for about an hour to prevent cracking.
- Prepare the ganache: While the cheesecake is cooling, gently heat the heavy cream in a saucepan until just simmering. Pour the hot cream over chopped bittersweet chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy. Add powdered sugar and vanilla extract if desired and mix well.
- Apply ganache and chill: Once the cheesecake is at room temperature, pour the ganache evenly over the top. Refrigerate the cheesecake for at least 4 hours or overnight to set firmly.
- Add optional toppings: Before serving, decorate the cheesecake with chocolate curls, sprinkles, and chocolate-covered espresso beans for extra texture and coffee flavor. Optionally, sprinkle instant cheesecake pudding mix on top for a flavorful twist.
- Serve and enjoy: Carefully remove the springform pan rim, slice the cheesecake, and serve chilled. Enjoy the perfect blend of coffee richness and creamy cheesecake decadence.
Notes
- For best results, use room temperature ingredients for a smooth filling.
- If avoiding gluten, omit the all-purpose flour or use a gluten-free substitute.
- Use strong brewed coffee or cold brew for a more intense coffee flavor.
- Letting the cheesecake cool slowly in the oven reduces the risk of cracks.
- Non-dairy alternatives such as coconut cream or almond milk cream can be used instead of heavy cream.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
