If you’re a coffee lover, this extra creamy coffee cheesecake is going to be your new favorite dessert. With an Oreo cookie crust, a rich espresso-flavored filling, and a coffee-infused chocolate ganache topping, this cheesecake is as indulgent as it gets. Imagine biting into a slice and tasting the harmonious blend of creamy cheesecake and robust coffee, all topped off with a smooth chocolate ganache. Whether you’re serving it at a special occasion or treating yourself, this cheesecake is sure to impress. Plus, it’s surprisingly easy to make with a few simple steps and readily available ingredients.
Delicious Coffee Cheesecake
![Delicious Coffee Cheesecake](http://www.mariasskitchen.com/wp-content/uploads/2024/06/Delicious-Coffee-Cheesecake-735x976.jpg)
If you’re a coffee lover, this extra creamy coffee cheesecake is going to be your new favorite dessert
Ingredients
- Oreo Crust:
- 25 Oreo cookies (including filling)
- 1/3 cup unsalted butter, melted
- Cheesecake Filling:
- 2-3 teaspoons instant coffee powder
- 1 tablespoon hot water
- 24 oz full-fat, brick-style cream cheese
- 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 the oven to 350°F.
- Wrap the outside of a 9-inch springform pan with aluminum foil, ensuring all seams are covered.
- Crush the Oreo cookies (including filling) into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the Oreo crumbs with the melted butter.
- Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
- Bake for 10 minutes. Remove from the oven and reduce the temperature to 325°F.
Cheesecake Filling
- Dissolve the instant coffee powder in the hot water.
- In a large bowl, beat together the cream cheese, sugar, and coffee mixture until smooth.
- Add the vanilla extract and sour cream, mixing until combined.
- On low speed, beat in the eggs one at a time until just combined.
- Place the springform pan with the crust in the middle of a large roasting pan. Pour the cheesecake batter over the crust and smooth the top.
- Pour very hot water into the roasting pan to create a water bath, ensuring it reaches about 1/2 to 1 inch up the sides.
- Bake for 50-60 minutes, until the top looks set except for a slight wobble in the center.
- Remove from the oven and cool in the roasting pan until room temperature.
- Cover the pan with aluminum foil and refrigerate for at least 6 hours or overnight.
Chocolate Ganache
- Chop the chocolate into small pieces and place in a heatproof bowl.
- Heat the heavy cream with the instant coffee powder (if using) until almost boiling.
- Pour the hot cream over the chopped chocolate and let sit for 3 minutes, then whisk until smooth.
- Remove the cheesecake from the fridge and unclamp the springform pan.
- Pour the ganache over the cheesecake, allowing it to drip over the edges.
- Return the cheesecake to the fridge until ready to serve.
Coffee Whipped Cream (Optional)
- Add the instant coffee powder to the heavy cream and let sit for a few minutes.
- Beat the cream until stiff peaks form.
- Decorate the cheesecake with whipped cream and chocolate curls just before serving.
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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