Coffee Cheesecake
This Coffee Cheesecake combines rich flavors of coffee and cream cheese for a delicious dessert.
Equipment
- Mixing bowl
- Springform pan
Ingredients
For the Crust
- 24 cookies Oreos Crushed
- 6 tablespoons Salted Butter Melted
- 1 tablespoon Espresso Powder Optional
For the Filling
- 16 ounces Cream Cheese Full-fat and softened
- ¾ cup Granulated Sugar
- 1 teaspoon Coffee Extract
- 3 large Eggs Room temperature
- 1 cup Heavy Cream Or non-dairy alternative
- ½ cup Cold Brew Coffee Or strong brewed coffee
- 1 tablespoon Lemon Juice Or vinegar
- ¼ teaspoon Salt
- ¼ cup All-Purpose Flour Optional for gluten-free
For the Ganache
- 8 ounces Bittersweet Chocolate Chopped
- 1 cup Heavy Cream Or non-dairy alternative
- 1 cup Powdered Sugar Optional
- 1 teaspoon Vanilla Extract Optional
For Topping
- to taste Chocolate Curls/Sprinkles
- to taste Chocolate-Covered Espresso Beans
- 1 packet Instant Cheesecake Pudding Mix Optional
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed Oreos, melted butter, and espresso powder. Press this mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and granulated sugar until smooth. Add coffee extract, eggs, heavy cream, cold brew coffee, lemon juice, salt, and flour. Mix until combined.
- Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for 60 minutes. Let it cool completely.
- For the ganache, heat heavy cream until simmering. Pour it over chopped chocolate and stir until smooth.
- Spread the ganache over the cooled cheesecake and chill in the refrigerator.
- Top with chocolate curls, sprinkles, or espresso beans before serving.
Notes
You can adjust sweetness with powdered sugar. The instant cheesecake pudding mix can add texture.