Coffee Cheesecake
The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache!
This cheesecake has real espresso in it for BIG coffee flavor!
I had a friend of mine who is a mom tell me that she ate this cheesecake for breakfast and lunch on Friday.
Totally no judgment, right?! She said it was the perfect way to get her coffee (and breakfast & lunch) in while chasing after 3 littles!
I love the combination of coffee and chocolate, especially when it comes to desserts! We’re giving you all the tips so this coffee cheesecake turns out perfectly!
There’s a smooth coffee infused cheesecake filling, a traditional oreo crust – it’s everything cheesecake purists love! If you’re a cheesecake fan, you’ll want to save our this cheesecake recipe.
How to Make Oreo Crust for Cheesecake
What You’ll Need
- oreo crumbs: Blend the whole cookie in a blender until you have oreo crumbs! 2 cups of oreo crumbs is about half the oreo package. You could also use chocolate graham crackers
- butter: this most crucial ingredient in binding the crust together
Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of a springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.
Coffee Cheesecake Ingredients
Our mocha cheesecake recipe only calls for 5 ingredients!
- cream cheese – use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
- granulated sugar – helps to balance the tanginess of the cream cheese.
- vanilla extract – just one teaspoon, but it enhances the coffee flavor.
- espresso – this is where that bold coffee flavor comes from! Easy Tip: Make instant espresso by combining hot water and instant espresso powder.
- eggs – use large eggs
TIP ABOUT EGGS
Eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and large cracks, which means there’s too much air in the cheesecake.
How to Make the Perfect Cheesecake
Every single cheesecake recipe I have on my site, I include two critical tips. Here are the 2 most important details to follow when making cheesecake..
1. DON’T BE AFRAID OF THE WATER BATH
2. DON’T RUSH THE COOLING PROCESS
Keep reading below for details on each tip!
How to Make a Cheesecake Water Bath
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.
Water Bath Basics
Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.
How to Prevent your Cheesecake Water Bath from Leaking
This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.
Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake.
If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.
The water bath will not leak into your cheesecake!
How to Cool Cheesecake
Remember, don’t rush the cooling process.
Once the cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag.
Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.
A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Tips for Coffee Cheesecake
- Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
- The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
- Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
- Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.
How to Freeze a Whole Cheesecake
- Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
- Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
- Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months.
- To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.
Coffee Cheesecake Toppings
- fresh fruit (strawberries, blueberries, blackberries, raspberries, mango, pineapple, etc.)
- chocolate ganache (follow the ganache recipe from our espresso cheesecake)
- caramel sauce
- strawberry sauce
- chocolate whipped cream
- crushed candy pieces (like peanut butter cups, M&Ms, snickers, etc)
How to Make Easy Chocolate Shavings at Home
The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the cheesecake using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!
More Favorite Dessert Recipes
Coffee Cheesecake
Ingredients
Crust
- 2 cups oreo crumbs
- 4 tbsp unsalted butter, melted (1/2 stick)
Cheesecake
- 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ⅓ cup brewed espresso
- 3 large eggs
- 1 oven safe turkey bag
Chocolate Ganache
- ½ cup heavy cream
- 1 cup chocolate chips, I used semi-sweet
Equipment
Instructions
CRUST
- Preheat the oven to 350º F.
- Pulse the whole oreos (or chocolate graham crackers) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
- In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.
- Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, pre-bake the crust for 10 minutes.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
- Turn the oven down to 325º F.
CHEESECAKE
- Place the round springform pan inside an oven safe bag (like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.
- Add in the sugar, vanilla extract and espresso, beat again.
- Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
- Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
- Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-85 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
- Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
- Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
CHOCOLATE GANACHE
- Place the chocolate chips in a heat proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.
TO ASSEMBLE
- Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
- Add chocolate shavings. Serve. Store leftovers in an air tight container in the fridge.
Bellissime torte complimenti
This looks divine! So many layers of deliciousness!
do absolutely need the turkey bag?
You can fill a pan with water and put it in the oven on the rack below the cheesecake!
Can you put the ganache on ahead of time like the morning of Thanksgiving and refrigerate?
Yes of course!
Can I make this cheesecake with fresh brewed coffee instead? It looks amazing and I can’t wait to try it!
Hi Pamela! Yep you can. The flavor of the coffee might not be as strong as the espresso but I bet it will still be yummy!
So I did the water bath and it got to my crust, is it ruined now?
No way! Cheesecake is never bad in my opinion! Your crust just may be softer.
I feel the need to mention that the water bath should be hot water, so as no to drop the oven temp to much for to long.
Hi Sarah, I’ve never used hot water, I don’t use cold water, but room temperature.
Turned out delicious! I tried baking my cheesecake in water bath for the first time, despite triple tin foil covering, some water still seeped thru :( making the crust a little moist but still yummy :D
I had the same problem with another cheesecake. The bath water only needs to be up the sides 1 inch…no water should get in if you triple layer the foil and bathe it in 1 inch. =)
Hey! So as someone who makes a lot of cheesecakes and HATES when there’s leakage from the water bath, my top to you is to wrap the springform pan with a crock pot liner. Then aluminum foil. It is a LIFESAVER
Thank you SO much for the tip!
Actually, just place a broiling pan filled with water on a lower rack. That way any drips of butter from the cheesecake will land in the water and your cake will still get steamed to prevent cracking. Leave in oven with the door open for an hour after baking for 50 minutes and it’s perfect every time.
Hi, there! I made this with 1/3 cup of my local coffee shop’s cold brew. Perfect coffee flavor! The cheesecake turned out perfectly. Thanks for an awesome recipe! :)
Oh so good!! I would love a piece of yours!
I had the same problem with another cheesecake. The bath water only needs to be up the sides 1 inch…no water should get in if you triple layer the foil and bathe it in 1 inch. =)
Can you show pics of how she put tin foil on pan thx
Can I use mascarpone or ricotta cheese instead of cream cheese?? Thanks, can’t wait to make it
How can I adjust this to make mini cheese cakes using a mini muffin pan?
Use my mini oreo cheesecake recipe for reference: https://thefirstyearblog.com/mini-oreo-cheesecakes/
Can I use instant coffee/ espresso granules? If so could you give directions how to mix it get the 1/3 cup of brew needed?
I have a water bath solution! After ruining many a cheesecake- now I just put some hot water in a pie plate on the bottom rack and put the cheesecake on the rack above it. The steam helps it, and besides, who cares if it’s cracked- you’re covering the top anyway! Better than a ruined crust! Just sayin’!
I have tried making cheesecake so many times and it always seems to be too sweet or too cream-cheesy (I just made that word) ;) YOUR recipe is perfect! Your directions were so easy to follow. I’m so excited I found this. Thank you, thank you!
ENJOY!!
If you find cheesecake too sweet, add 3/4 of sour cream for a 9 inch cheesecake.
This recipe looks amazing! I am wanting to make this recipe for a birthday party but there will be anywhere from 20-40 people there. Is it possible to make this in a 9×13 pan? If not, how else would i make this recipe for a crowd?
This recipe did not turn out well for me. The butter leaked out of the Oreo crust, and the edges of the cake weren’t set. Still tasted fine, but wasn’t pretty. Next time I will add some flour or cornstarch to thicken the batter and will use a graham cracker crust.
Did you bake the cheesecake long enough?
Can I use fresh brewed decaf?
Yes!
My cheesecake was ruined from water soaking all the way through, even though I did three layers of tin foil, just like you said. Maybe you should elaborate on the details of your foil wrapping technique in the recipe. I had overlapping pieces that worried me and it turns out that I should’ve listened to my gut.
Hi Fauna! I’ve been experimenting with using an oven bag around my cheesecake pan and that seems to work well! Like outlined in this recipe: https://thefirstyearblog.com/chocolate-cheesecake/
Pressure Cooker is the answer to the water bath dilemma! I make perfect cheesecakes CONSTANTLY! Even mini low carb self serve ones! My only problem is trying to figure out the perfect timing for a recipe like this where it doesn’t have pressure cooker directions! lol
Hi, I want to make this for Easter but since I have a bigger crowd I wanted to make minis (in muffin tins) how would I change the cook time?
Hi, can I use instant coffee granules and how much would I need in this recipe. Love coffee and cheesecake and Can’t wait to try it out!
Yes, you can use instant coffee granules to make instant coffee – you’ll still need 1/3 cup of instant coffee.
What happens if you over beat the cheesecake mixture? My mixture was a little bit more liquid than normal.
Hi Jose! How did it turn out after you baked it?
Is the espresso supposed to be chilled before adding to the cheesecake?
Nope! No need to chill it. Room temperature or warm-ish is fine!
Do you have the nutritional facts for a slice of the finished product?
Hi Kayla! You can copy the ingredients into a nutrition calculator!
This is the best cheesecake I have ever had. I make it all the time. Thank you for the recipe. I do use five eggs instead of the three eggs it calls for, It makes it a little firmer. I am making this cheesecake for my family this year for Christmas, they are all coffee lovers. Merry Christmas to everyone and Happy New Year. May God bless you all this next year.
Love to hear how you made it your own! Merry Christmas and Happy New Year to you! God bless you and your family as well, Donna!
This absolutely delicious! Thank you for sharing!
Is there any way that you can freeze this and it still be good once it has been thawed?
I would suggest covering it in plastic wrap and placing it in a ziplock bag!
Not too much coffee flavor.
Not a single crack!
Soooooo creamy!!
This shall become my go-to dessert.
I have a 10 inch by 3 inch pan . How much cooking time
The cooking time would be reduced because the pan is larger. I would check the cheesecake at 40 minutes and adjust from there.
Made this for my daughters birthday, we enjoyed it tonight!
I did wonder about the portion of butter to the crust – video seems to show more than 3 tsp and also video seemed to show more than 1/3 cup espresso?!!
My pan was a 10” so a bit thinner than yours but the flavor was top notch!
Hi Erin! The crust calls for 4 tbsp of melted butter. Where did you see it listed at 3 tsp?? It is 1/3 cup espresso – I’m pouring it slowly and from a large 2 cup pyrex measuring cup.
Looking forward to trying this! Do you think I could add some Bailey’s or Kahlua? Maybe in place of some of the coffee so it doesn’t increase the liquid?
Diya, that sounds like a great idea! The recipe calls for 1/3 cup coffee, which is 5.3 tbsp. You could omit 2-3 tbsp of coffee and replace with liquor.
Hi! I’m attempting to make this (or any) cheesecake for the first time. I am a little worried that I won’t be able to execute the water bath correctly. How detrimental will it be if I don’t do the water bath?
Thanks!
Hi Kate! The water bath is key for reducing cracks and for making a flat even cheesecake that doesn’t sink while cooling! If you have the right tools – a turkey oven bag and a larger pan to act as the water bath, it’s simple and I know you can do it!
I just made this cheesecake for the fifth time!! My daughter-in-law who is a baker herself asked me to make it for her a second time for her bday!! My youngest sister asked me to make it for her bday in May! It’s truly amazing! Thanks for the super duper delicious and easy recipe!! (Note: I don’t even use a water bath. I just put a cake pan with hot water on the bottom rack, and it still bakes perfectly!)
Hi
If I’m doing 4 inch cakes, can I place them in a pan and that pan in a water bath instead?
Also do I use the entire oreo ookie for crust (with cream)
Hi Mel! That’s a great question. How large is the pan that you’re putting the 4 inch cakes in?
For the crust – yes, the whole cookie with cream.
A favorite among friends and family. Thanks for sharing this 😃
For the crust, you say to place “whole” oreos. Does this include the cream stuffing or is just the chocolate cookie part?
The entire oreo – cream and all!
I make a good New York cheesecake but this beats all! Soooooooo delicious!
So easy to make. I did use the turkey bag and it worked great. I used graham crackers and found that I needed more butter since there was no cream filling like the Oreos have.
This cheesecake came out perfectly! The only thing I did differently was add some espresso chips to the ganache :) Thank you for this easy yet delicious recipe!
This was delicious…my only issue was the crust stuck to the bottom of my spring form pan… can I use spray butter on the pan next time?
Beth, This
Cheesecake is so yummy. It works perfectly
every time!!
ALWAYS in
demand when I serve it.
Thank you from
the bottom of my heart!
Hi Beth,
I made this last night and it was perfect, No cracks, perfect texture, no leakage from water bath. I wrapped mine in foil then turkey bag. But my ganache turned out more like icing. I thought ganache was more liquidy, so it would have those nice drips down the sides. I used Lily’s stevia sweetened chocolate chips. Is that why mine turned out more like spreadable icing?
Adding ganache so you get those nice drips is all about the temperature of the chocolate! I am guessing the ganache cooled down too much so it wouldn’t drip nicely.
Hi. How many teaspoon of instant coffee powder do i need for this recipe to be mixed with 1/3 cup warm water? :)
Hello!
I want to try making a smaller cheesecake – do you know if I can make two 6″ cakes with this 9″ cake recipe?
Hi Kelli! I haven’t tried converting the recipe myself, but my guess is yes, it would be okay! The baking time will be different, I would google to get a guesstimate about how long to bake the 6 inch cheesecake for.
Want to make this soon. What caramel sauce do you recommend for the top ?
Any jarred caramel sauce!
this cheesecake was SO good. i didnt have espresso so instead i used three instant coffee sticks and it had a really yummy strong but sweet coffee taste. thank you so much for sharing this with us!
Everything was done perfectly except that I used a food processor instead. My batter was very runny even if I did not over mix. I think it is also because my coffee was fresh brewed…maybe too hot? It’s in the oven now, I wonder if I need to cook it longer…I hope it works out!! I’m nervous!
Do I have to put it in the fridge overnight? I’m running short on time :)
Cheesecake needs to fully chill before serving!
This recipe is more than “Company Good”. I made it for a special dinner and can’t describe how good it was. I followed the recipe exactly, except used the serving size for 6, in a 7″ spring form pan which served 4 generously. I topped it with the coffee whipped cream. It is rich so skipped the Ganache. Once again I followed the recipe to the tee and it turned out perfect. Will be making it again.
Not too bad for my 1st time. Tried to post photo but wouldn’t let me. Used espresso chocolate chips for ganache and made ring around cheesecake due decoration. 💓
Absolutely delish !!! It’s like a mud pie in. Here’s cake form. I used Oreos but removed the icky filling from all but 6 or 7 cookies
This was my first time making cheesecake! I followed instructions perfectly, but I made two mistakes which I now know for next time. Mistake number one was opening the oven. It’s tempting to peak since my oven light recently burnt out. Will not do that again. Mistake number two I wish I would have got the air bubbles out by pounding the pan on the counter. I added eggs in one at a time and only mixed for a minute, but there was still lots of air bubbles. All in all was still amazing! Love this recipe will make again!
This is now my new favorite recipe. It was delicious and the texture was perfect. I did however add 1 extra egg because of how liquidy the batter seemed. After reading the comments I thought i would try putting a roasting pan of water on the bottom rack and then the cheesecake on the rack above it, instead of doing the water bath. It turned out perfect. I’m definitely making this again
The cake tasted fabulous n base was divine. But it is a messy goopy glunk. Think of a mousse gone wrong… so upset. Made for guests n now I need to think of getting a dessert
This is a favorite in my house hold! I’ve changed the recipe and added more espresso powder to the cream cheese filling to give it a little more coffee flavor.
I made this for Christmas Dessert this year and OMG it was the best cheesecake I have ever made. I am still learning the mastery of making one, but these instructions for the water bath were perfect. I lined the pan with foil, then put it in a crock pot liner bag. It was my first SUCCESSFUL water bath. The cheesecake turned out beautiful and perfect. It was truly the best one I have made, looks and taste wise. I can’t wait to make it again :)
I can’t figure out how much of the granulated /compressed/dried coffee powder should it be put into the boiling water. A tablespoon in a cup of boiling water? Maybe a greater amount of dry coffee with less boiling water and it will be coffee paste. Too much will cause convivial conversing but someone else will have a racing heartbeat.
Hi Carol! Does your instant coffee have a guideline of how much water and coffee to add? Follow that, then measure out 1/3 cup for the recipe.
I am making this tomorrow in mini cupcakes! So they are bitrsized. I will let ya know how they turn out and the timing
How did they do?
Very yummy recipe!!!
So I use a bigger pan under the cheesecake pan. A round 10 inch cake pan. I put the cheesecake pan in the 10 inch round cake pan. No more leaking. I also use a aluminum roasting pan to put them in the oven. It’s genius. Works perfect. I use 8oz of mascarpone and it gives another layer of flavor creaminess.
Made this for the 4th came out excellent
Just made this and waiting for it to cool to room temp but i had brewed a cup of espresso and added 2/3 of a cup to my mixer it made it a little more liquidy but I cooked it for 80min so far it looks so fluffy and I tasted the mix before baking and it tasted amazing can wait to dig in
( using the turkey bag it did leak some water into my crust would definitely use a couple bags or instapot liners instead may try the tin foil method next time)
I’ve made many cheesecakes, and I’ve never had one look like your photos…. That just does not look like the center is fully cooked. Cheesecake isn’t supposed to be runny and wet looking. So I’m hesitant to make this… Why does this cheesecake not look fully cooked????
Hi Shelly! Mine in the photos was slightly underbaked, I pulled it out a little too soon, but the baking time has been adjusted and is correct in the recipe card.