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Coffee Cheesecake

Irresistible Coffee Cheesecake with Oreo Crust Bliss

This Coffee Cheesecake features a luscious coffee-infused filling in a delightful Oreo crust, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo crumbs You can use chocolate graham crackers if preferred.
  • 1/2 cup Unsalted butter Ensure it is melted before mixing with crumbs.
For the Cheesecake Filling
  • 24 oz Cream cheese Full-fat cream cheese is recommended.
  • 1 cup Granulated sugar Adjust according to taste.
  • 1 tsp Vanilla extract Opt for pure vanilla for better flavor.
  • 1/3 cup Brewed espresso Instant espresso powder works if dissolved in hot water.
  • 3 large Eggs Add eggs one at a time.
For the Ganache
  • 1/2 cup Heavy cream Whipping cream can be a suitable alternative.
  • 1 cup Chocolate chips Consider using dark chocolate chips for a different flavor.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Food processor
  • Small saucepan
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
  2. Pulse the Oreo cookies into fine crumbs in a food processor. Mix with melted butter until sandy. Press into the bottom of the springform pan and bake for 10 minutes, then cool.
  3. Beat cream cheese until smooth, then gradually mix in sugar, vanilla, and brewed espresso. Incorporate eggs one at a time, mixing just until combined.
  4. Pour the filling over the cooled crust. For even heating, place the springform pan in a larger roasting pan filled with 1 inch of hot water.
  5. Bake at 325°F (160°C) for 65-85 minutes, until edges are set and center is slightly jiggly. Avoid overbaking to prevent drying.
  6. Turn off the oven and crack the door open, allowing the cheesecake to cool for 60-90 minutes. Cover and refrigerate overnight.
  7. Warm heavy cream until boiling, then pour over chocolate chips. Stir until smooth to make ganache.
  8. Remove cheesecake from the pan and pour ganache on top, letting it drip down the sides. Optionally garnish with chocolate shavings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 260mgPotassium: 140mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Press the Oreo crust firmly and avoid overmixing the filling. Use a water bath to keep the cheesecake moist. Chill overnight for best results.

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