If you adore coffee flavors and cheesecake, then you have to try this creamy coffee cheesecake recipe. It is so decadent.
The cookie base of the cake takes about 10 minutes to bake at 325°F, the filling cooks within 1 hour and 10 minutes, and the cake is cooled down before refrigerating overnight. A wonderful coffee chocolate ganache can also be added on top.
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Ingredients for coffee cheesecake
For this recipe, I used:
- Oreo cookies: you can use your favorite Oreo cookies or any other chocolate sandwich cookie here.
- butter: unsalted butter is preferred for this recipe.
- coffee: I used soluble coffee that I ground into a powder before sifting. But, feel free to use your preferred instant coffee powder, espresso powder or whatever you enjoy the most.
- cream cheese: full-fat, brick style cream cheese that has a smooth, creamy texture is best suited for this recipe.
- sugar: white granulated sugar sweetens the filling without changing its color.
- cocoa powder: this compliments the coffee flavors nicely.
- cornstarch: cornstarch prevents cracking but may reduce the creaminess of the cake and increase its firmness.
- sour cream: makes the cake softer and moist and adds a tangy flavor.
- vanilla: also adds great flavor.
- chocolate chips: I used semi sweet chocolate chips here.
- whipping cream: either cooking cream or whipping cream works well.
Equipment for this recipe
For this particular recipe, I used a food processor attachment of my Ninja kitchen system to blend the cookies and a stand mixer to incorporate the cream cheese filling. If you need to grind the coffee like I did, a spice grinder works really well. I also used a 9-inch cake pan, though a spring foam pan would have been better, plus a larger baking dish for the water bath.
How to make coffee cheesecake
Before getting started, take the cold ingredients out of the fridge and leave it on the countertop for an hour or two to come to room temperature. If the cream cheese is frozen, give it a couple of hours to defrost fully before getting started. Room temperature ingredients create a smoother filling whereas colder ingredients can form a lumpy cheesecake.
Step 1: Prepare the cake pan. I used a 9-inch aluminum cake pan that I lined with parchment paper on the base and sides. A better option would be to use a spring foam pan wrapped a couple times (about 3 or 4 times) with aluminum foil. The wrapping is important (all edges must be properly sealed) to prevent water from the water bath getting into the cake.
Step 2: Preheat the oven at 325°F.
Step 3: Unwrap the Oreos and add to your food processor (a blender would also work here). Pulse a couple times until the cookies turn into fine crumbs.
Step 4: Prepare the coffee by grinding it beforehand if necessary. Add the coffee powder and salt to the food processor. Pulse some more to incorporate fully.
Step 5: Melt the butter in the microwave for about 30 to 40 seconds. Pour the melted butter into the food processor. Pulse everything together.
Step 6: Turn the ground oreos over onto the prepared cake pan. Press the cookie mixture into the base and a little on the sides of the pan. You will want to compact the crumbs well so the base doesn’t fall apart later on when cutting the cake.
Step 7: Place the cake pan on a baking sheet. Add to the preheated oven.
Step 8: Bake for 10 minutes.
Step 9: Remove once done and set aside to cool.
Step 10: Ensure all the ingredients for the filling are at room temperature, specifically, the cream cheese, sugar, sour cream and eggs.
Step 11: Preheat the oven at 325°F.
Step 12: Place a large, deep baking dish or roasting pan in the oven and fill it with about 1-inch of water or enough water to ensure the cake pan will float in the water bath. Allow the water bath to come to temperature while making the filling.
Step 13: Add the room temperature cream cheese to a stand mixer. Turn the mixer on to a low speed setting and allow to paddle to smoothen and gently fluff the cheese.
Step 14: Mix in the sugar and corn starch on low speed. Be sure to scrape the edges and base of the bowl a couple times to ensure everything is well mixed.
Step 15: Pour in the sour cream, vanilla extract, ground coffee powder, cocoa powder and salt. Switch to a whisk to manually mix the filling or continue using the stand mixer on low speed. Be sure to scrape all the sides and base so everything is well mixed.
Step 16: Add one egg and incorporate fully before adding the next. Scrape the sides and base one last time and give the filling a thorough but gentle mix.
Step 17: Pour the cheesecake filling into the prepped baking pan with the cookie base, which should be cool at this point.
Step 18: Firmly tap the cake pan a couple times on the countertop to bring up any air pockets in the filling. You can’t help or remove all the air pockets, but several strong, firm taps should bring a lot up.
Step 19: Place the cake pan in the water bath in the oven.
Step 20: Bake for 1 hour to 1 hour and 10 minutes.
Step 21: After the time, carefully and gently shake the sides of the cake pan. If the cheesecake filling is very jiggly including along the sides of the pan, close the oven and continue baking for about 10 more minutes. Recheck after that time to see if the sides have set. If the filling is slightly wobbly in the center alone and the sides appear firm, turn off the oven.
Step 22: Open the oven door slightly – about an inch or two should be enough. Allow the cheesecake to cool for 1 hour. This prevents the cake from cracking.
Step 23: Remove the cheesecake from the oven and water bath. Set aside on the countertop to cool and come down to room temperature.
Step 24: Once the cake is cool, cover with aluminum foil or cling wrap and place in the fridge overnight or for at least 6 hours. The filling will firm up nicely in the fridge.
Step 25: Remove the chilled cheesecake from the fridge.
Step 26: Open the spring foam and using two long knives, lift the cake off the base and place it on a cake stand. If you are using a regular aluminum pan like me, run a small knife along the sides of the cake to separate it from the pan. Cut a circular piece of parchment paper and place the top of the cake. Keeping your palm on the top of the cake, flip the cake pan over. Give the pan a couple firm taps so the cake separates and stays on your hand. Place the cake on a cake stand.
Step 27: To a small bowl, add the chocolate chips and whipping cream.
Step 28: Microwave for 30 seconds. Give the chocolate a quick mix and microwave again for 10 to 20 seconds more.
Step 29: Mix the melted chocolate chips and cream together.
Step 30: Add the coffee powder and salt. Mix again.
Step 31: Pour the chocolate coffee ganache over the cake. Use a silicone spatula to spread the chocolate over the base and sides.
Step 32: You can serve the cake immediately or pop it in the fridge to chill before serving with a little whipped cream.
Coffee cheesecake recipe
Coffee cheesecake recipe
- 24 Oreo cookies with filling
- 1 tsp instant coffee powder
- 5 tbsp butter (melted)
- pinch of salt
- 24 oz cream cheese (at room temp)
- 1½ cup white sugar
- 1½ tbsp instant coffee powder
- ½ tbsp cocoa powder
- 1 tbsp corn starch
- ½ cup sour cream (at room temp)
- 1 tbsp vanilla extract
- ¼ tsp salt
- 3 eggs (at room temp)
- ½ cup semi sweet chocolate chips
- ¼ cup whipping cream
- 1½ tsp instant coffee powder
- pinch of salt
- Blender or Food processor
- Stand mixer
- Spice grinder for grinding coffee (optional)
- 9-inch spring foam cake pan
- Line sides and bottom of a 9-inch pan with parchment paper. Or wrap a spring foam pan in aluminum foil to prevent water from entering the pan.
- Preheat the oven at 325°F.
- Add Oreos to a food processor. Grind into crumbs.
- Add in the coffee and salt. Mix.
- Pour in the melted butter. Pulse to fully incorporate.
- Spread the ground oreos over the baking pan.
- Press the crumbs along the sides and on the base of the pan.
- Place the pan on a baking sheet.
- Pop in the oven for 10 minutes.
- Remove and set aside to cool.
- Preheat the oven at 325°F.
- Place a deep baking dish larger than the cake pan in the oven. Half fill with water. This will be the water bath for the cake.
- Add cream cheese to a cake mixer. Gently combine until smooth.
- Mix in sugar and corn starch. Incorporate on a low speed.
- Turn off the mixer and scrape the sides and base of the mixing bowl.
- Pour in sour cream, vanilla, coffee powder, cocoa powder, and salt.
- Mix by hand with a whisk or with the cake mixer on a low speed.
- Add one egg at a time and incorporate fully before adding the next.
- Scrape the sides and base of the mixing bowl again, making sure the filling is well mixed and uniform.
- Pour the filling into the baking pan over the cooled cookie base.
- Tap the pan on the counter several times to remove air pockets within the filling (it’s ok if they are there).
- Place the pan in the water bath.
- Bake for 1 hour.
- After 1 hour, carefully shake the sides of the cake pan. If the filling has not set on the sides and is too jiggly, add 5 to 10 minutes to the bake time and recheck the cake. If the filling has set on the sides and the center jiggles slightly, turn off the heat.
- Open the oven door slightly. Leave the cake to cool down in the oven for 1 hour.
- Remove from the water bath. Set aside to cool down completely to room temperature.
- Cover and place in the fridge to chill overnight.
- Remove the cake from the fridge. Open the spring foam to reveal the sides of the cake. Or place parchment paper over the top of the cake and flip the pan over. Tap the base several times for the cake to separate from the pan.
- Place the cake on a cake stand or large plate.
- Add chocolate chips and whipping cream to a small bowl.
- Microwave for 30 seconds. Mix.
- Microwave again for another 10 to 20 seconds or until the chocolate chips have melted and can be mixed with the cream.
- Stir in the coffee powder and salt.
- Pour the chocolate topping over the cake.
- Spread onto the sides.
- Serve immediately or refrigerate to allow the ganache to set.
- Serve cold with whip cream if desired.