Description

Coffee Cheesecake is a rich, espresso-infused dessert featuring a smooth cream cheese filling on a crunchy chocolate cookie crust. It’s baked low and slow, then chilled for a dense, crack-free finish.

Ingredients

For the Crust:

1½ cups crushed chocolate cookies (e.g., Oreos, filling removed)

5 tablespoons unsalted butter, melted

For the Filling:

24 oz full‑fat cream cheese, softened

1 cup granulated sugar

¾ cup sour cream

1 tablespoon vanilla extract

1 tablespoon espresso powder, dissolved in 2 tablespoons hot water

¼ teaspoon salt

3 large eggs

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
Combine chocolate cookie crumbs and melted butter; press into pan bottom. Bake 10 minutes, then cool slightly.
Beat cream cheese until smooth. Add sugar, blend until combined.
Mix in sour cream, vanilla, espresso mixture, and salt until smooth.
Add eggs one at a time on low speed, scraping bowl; don’t overbeat.
Pour batter over crust, tap gently to release air bubbles.
Bake 55–65 minutes until edges are set and center jiggles slightly.
Turn off oven, crack door, and cool inside for 1 hour.
Refrigerate at least 6 hours or overnight before serving.

Notes

Use a water bath to prevent cracks (place pan in a larger pan with hot water).
Allow slight jiggle in center when done—will set while chilling.
For extra coffee flavor, add a splash of coffee liqueur.
Top with ganache, whipped coffee cream, or espresso beans to garnish.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 200mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg