Description
This rich and creamy Coffee Cheesecake combines the bold flavors of espresso with the smoothness of classic cheesecake. Featuring a chocolate cookie crust and an optional whipped coffee topping, it’s a decadent dessert perfect for coffee lovers and special occasions.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, crushed with filling)
- 1/4 cup unsalted butter (melted)
For the Filling
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon instant espresso powder (or strong instant coffee)
- 1 teaspoon vanilla extract
- 3 large eggs
For the Topping (Optional)
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon espresso powder
- Chocolate shavings or cocoa powder for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks during the water bath. In a bowl, mix the chocolate cookie crumbs with melted butter until combined. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and set aside.
- Make the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add sour cream, instant espresso powder, and vanilla extract, stirring until fully incorporated. Add the eggs one at a time, beating on low speed just until combined after each addition to avoid overmixing.
- Assemble and Bake: Pour the cheesecake filling over the baked crust in the springform pan. Place this pan into a larger roasting pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracks. Bake for 55 to 65 minutes until the center is just set but still has a slight jiggle.
- Cool the Cheesecake: Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Afterward, remove from the water bath and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
- Prepare the Topping (Optional): In a chilled bowl, whip the heavy cream with powdered sugar and espresso powder until soft peaks form. Spread or pipe this whipped coffee topping evenly over the chilled cheesecake. Garnish with chocolate shavings or a dusting of cocoa powder, if desired, before serving.
Notes
- Instant espresso powder provides a bold coffee flavor; adjust the amount to suit your taste preference.
- The water bath prevents cracking and helps achieve a creamy, smooth texture.
- Do not overmix the batter after adding eggs to avoid incorporating excess air which can cause cracks.
- Chilling the cheesecake for several hours or overnight enhances the texture and flavor.
