This extra-creamy coffee cheesecake features an Oreo cookie crust, rich espresso flavor, and a coffee-infused chocolate ganache topping. It’s an indulgent dessert ideal for coffee lovers. 
When I bring a cheesecake to a gathering, the leftovers often become my breakfast — so combining morning coffee with smooth cheesecake felt inevitable. The tang of cream cheese balances the coffee’s bitterness, producing a cheesecake that’s pleasantly not too sweet. An Oreo crust and a chocolate ganache add decadence, and, of course, chocolate and coffee pair beautifully.
Making the Cheesecake
Start by preparing the Oreo crust. Crush Oreos (including the filling) into fine crumbs, then mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan, pushing it slightly up the sides to form a small lip. Bake the crust briefly, then lower the oven temperature before adding the filling.
The cheesecake filling is similar to a classic New York-style cheesecake, with instant coffee added for flavor. Instant coffee adds strong coffee taste without extra liquid that brewed coffee would introduce. Dissolve the instant coffee in a tablespoon of hot water — it doesn’t have to fully dissolve now; it will finish dissolving as you beat it into the batter.
Beat together softened cream cheese, sugar, and the coffee mixture until smooth and lump-free. Add sour cream for a velvety texture and vanilla extract for warmth. Finally, add the eggs one at a time on low speed, mixing just until combined so the batter doesn’t get overworked.
Cheesecake Tips
- Bring cream cheese, sour cream, and eggs to room temperature before starting for a lump-free batter.
- Use full-fat, brick-style cream cheese for the best flavor and structure.
- Cool the cheesecake slowly while it remains in the pan to prevent cracks.
- Chilling in the refrigerator for at least six hours (ideally overnight) is essential for the cheesecake to set and the flavors to meld.
- This cheesecake is baked in a water bath to maintain moisture and achieve a silky texture. Steps to use a water bath:
- Wrap the outside of the springform pan in multiple layers of aluminum foil so no seams show.
- Place the wrapped springform pan inside a large roasting pan.
- Pour about 1/2 to 1 inch of boiling water into the roasting pan.
- Carefully place the whole setup into the oven and bake.
When the cheesecake is baked, cooled, and chilled, finish it with a coffee-infused chocolate ganache. The ganache is made by heating cream (with a pinch of instant coffee if you like) and pouring it over chopped dark chocolate, then whisking until smooth. I often add coffee-flavored whipped cream and chocolate shavings for garnish. You can use all three toppings or just one, depending on preference.
I usually bake the cheesecake the night before serving. On the day of the event I make the ganache and chill it, then add whipped cream and chocolate shavings right before serving so they stay fresh.
This coffee cheesecake delivers a creamy coffee flavor and an ultra-smooth texture with a touch of chocolate — a true treat for coffee fans. Below is the full recipe, equipment list, and detailed steps to make it at home.
Coffee Cheesecake
Equipment
- 9-inch springform pan
- Large roasting pan (to hold the springform pan for the water bath)
- Aluminum foil
Ingredients
Oreo Crust
- 25 Oreo cookies (wafers and filling)
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 2–3 teaspoons instant coffee powder*
- 1 tablespoon hot water
- 24 oz cream cheese, full-fat, brick style
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 3 large eggs
- Hot water, for the water bath
Chocolate Ganache
- 6 oz dark chocolate (50–70%)
- 2/3 cup heavy cream
- 1 teaspoon instant coffee powder (optional)
Coffee Whipped Cream (Optional)
- 1/2 cup heavy cream
- 1 teaspoon instant coffee powder
Instructions
Oreo Crust
- Preheat oven to 350°F (175°C).
- Wrap the outside of a 9-inch springform pan in aluminum foil at least three times to seal seams.
- Pulse the Oreos (wafers and filling) in a food processor until fine crumbs, or crush them in a bag with a rolling pin.
- Mix the crumbs with melted butter and press into the bottom of the pan, creating a slight lip around the edge.
- Bake the crust for 10 minutes, then reduce oven temperature to 325°F (163°C).
Cheesecake Filling
- In a small cup, combine 1 tablespoon hot water with the instant coffee powder; set aside.
- In a large bowl, beat the cream cheese, sugar, and the coffee mixture until the cream cheese is soft and smooth. Scrape the bowl as needed.
- Beat in vanilla and sour cream until combined.
- With the mixer on low, add the eggs one at a time, mixing just until combined.
- Place the foil-wrapped springform pan with the crust into the center of a large roasting pan.
- Pour the cheesecake batter over the crust and smooth the top.
- Pour very hot water into the roasting pan so there is about 1/2–1 inch of water around the springform pan.
- Bake for 50–60 minutes, until the edges are set but the center still has a slight wobble (like pudding).
- Remove from oven and cool the cheesecake in the roasting pan until it reaches room temperature.
- Cover with foil and refrigerate for at least 6 hours or overnight to fully set.
Chocolate Ganache
- Chop the chocolate finely and place in a heatproof bowl.
- Add instant coffee to the cream and heat until almost boiling.
- Pour the hot cream over the chocolate and let sit for 3 minutes, then whisk until smooth.
- Remove the chilled cheesecake from the fridge and unclamp the springform.
- Pour the ganache over the cheesecake, letting it drip over the edges. Return to the fridge until serving.
Coffee Whipped Cream (Optional)
- Stir instant coffee into the heavy cream and let sit a few minutes to bloom.
- Whip the cream to stiff peaks.
- Decorate the cheesecake with coffee whipped cream and chocolate curls just before serving.
Notes
- Use a finely granulated instant coffee for best texture; you do not need brewed coffee for this recipe.
- Bring dairy and eggs to room temperature about 30 minutes before starting for a smooth batter.
- Semi-sweet chocolate can replace dark chocolate in the ganache if preferred.
- Use heavy cream or whipping cream with roughly 33–35% milk fat for ganache and whipped cream.
- Store the cheesecake covered in the refrigerator. Leftovers keep up to 3 days chilled.
- Nutrition info is an estimate based on 1 of 12 slices with ganache and whipped cream.
Nutrition