Coffee Cheesecake with Chocolate Espresso Ganache & Coffee Whipped Cream
Coffee Cheesecake with Chocolate Espresso Ganache & Coffee Whipped Cream is a rich, coffee-flavored cheesecake topped with a decadent chocolate ganache and creamy coffee-infused whipped cream.
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Servings: 10
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Ingredients
Oreo Crust
- 20 standard Oreos
- ¼ cup (57g) unsalted butter, melted
Coffee Cheesecake Filling
- 32 oz (900g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 8 oz (226g) full-fat sour cream, at room temperature
- 1 tbsp vanilla extract
- 4 large eggs, at room temperature
- 3 tbsp (18g) espresso powder
Chocolate Espresso Ganache
- 1 cup (170g) semi-sweet chocolate chips
- 1 tsp (2g) espresso powder
- ½ cup (120ml) heavy cream
Coffee Whipped Cream
- ½ cup (120ml) heavy cream
- ½ tbsp granulated or powdered sugar
- 1 tsp (2g) espresso powder
Instructions
1. Make the Crust
- Preheat oven to 325°F (162°C). Grease a 9” springform pan.
- Crush Oreos in a food processor to fine crumbs. Mix with melted butter until well combined.
- Press into the bottom of the pan.
- Bake for 8 minutes. Set aside to cool.
2. Prepare the Filling
- Beat cream cheese on medium-high speed until smooth (about 2 minutes).
- Add sugar and beat again until creamy.
- On low speed, mix in sour cream and vanilla until fully combined.
- Add eggs one at a time, mixing on low until just blended.
- Add espresso powder and mix until fully dissolved. Scrape down the sides and bottom of the bowl to ensure a smooth batter.
3. Bake the Cheesecake
- Pour batter over the crust in the prepared pan.
- Set up a water bath by placing the springform pan inside a larger pan. Then place both in an even larger pan or roasting pan. Fill the outer pan halfway with hot water.
- Bake for 1 hour 20 to 1 hour 45 minutes. The center should jiggle slightly (about 2” wide). Internal temperature should be around 145°F (63°C).
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool at room temperature for 2 hours.
- Cover and chill in the fridge for at least 6 hours, preferably overnight.
4. Make the Ganache
- Place chocolate chips and espresso powder in a bowl.
- Heat cream until just bubbling, then pour over chocolate. Let sit for 1 minute.
- Stir until smooth and glossy. Let cool 5 minutes.
- Pour ganache over chilled cheesecake and spread evenly. Let set for 15 minutes.
5. Make Coffee Whipped Cream
- In a large bowl, combine heavy cream, sugar, and espresso powder.
- Beat on medium speed until it begins to thicken (2-3 minutes).
- Increase to medium-high and beat until stiff peaks form.
- Pipe or spread over set ganache before serving.
- Store cheesecake tightly covered in the refrigerator for up to 5 days.
- To freeze, wrap well and freeze for up to 3 months. Thaw overnight in the fridge.
- Room Temp Ingredients: Ensure all dairy and eggs are fully at room temperature for a smooth batter.
- Oreo Type: Use standard Oreos for best crust texture—remove some filling if using double-stuffed.
- Espresso Powder: Can be swapped with instant coffee if needed (decaf works too).
- No Foil Water Bath: Use nesting pans to avoid leaks—no foil required.
- Smaller Size Option: Halve recipe for a 6” or 7.5” pan. Bake 60–70 mins.