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Home » Coffee Cheesecake

Coffee Cheesecake

08/14/2023 by nataliyadudley Leave a Comment

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This creamy coffee cheesecake is packed with coffee flavor. Its topped with chocolate ganache and sweet whipped cream.

Coffee cheesecake

If you’re a coffee and cheesecake lover, this one is for you! No one will be able to resist the deliciously creamy and rich cheesecake. I used my Cheesecake with Chocolate Ganache as a cheesecake base, but made few ingredient changes.

Jump to:
  • Why you’ll love this coffee cheesecake
  • Ingredients needed
  • Making the crust
  • How to make the coffee cheesecake
  • Making the ganache and whipping cream
  • Assembly
  • Tips for success
  • Frequently asked questions
  • Variations
  • Other cheesecake recipes you may like
  • Recipe

Why you’ll love this coffee cheesecake

  • Full of coffee flavor. The cheesecake and crust have coffee in it. Giving the cheesecake a rich coffee flavor.
  • Topped with chocolate ganache. The dark chocolate ganache paired with coffee cheesecake makes it such a yummy combination.
  • So creamy! With just a few additional ingredients, you’ll love how creamy and rich this cheesecake is.
cheesecake with coffee and chocolate ganache

Ingredients needed

Crust

  • Graham crackers: You can also use Oreo’s.
  • Butter: You’ll need unsalted butter.
  • Sugar: The sugar helps the crust bind together as it bakes.
  • Coffee: This is optional. It will just add a hint of coffee flavor.

Cheesecake

  • Cream cheese: Use full fat brick cream cheese.
  • Sugar: To add sweetness.
  • Eggs: You’ll need to use large eggs. Make sure they are room temp.
  • Sour cream: Adds flavor and gives the cheesecake a creamy texture.
  • Half and half: This will help add more richness and creaminess to the cheesecake.
  • Instant espresso coffee: I prefer using instant espresso coffee, but any instant coffee will work.
  • Vanilla extract

For the chocolate ganache and whipping cream

  • Chocolate: You can use any kind of chocolate. Milk, dark, chocolate bars or chocolate chips.
  • Heavy whipping cream: This will be used in the chocolate ganache and whipping cream.
  • Sugar: You’ll be adding powdered sugar to the whipping cream.
coffee cheesecake

Making the crust

  1. Crush graham crackers using a food processor.
  2. Mix with butter, sugar and instant espresso powder.
  3. Press firmly into prepared pan and set aside.

How to make the coffee cheesecake

  1. Beat cream cheese, sugar and espresso powder on low/medium speed until combined and smooth.
  2. Add the sour cream and vanilla extract. Beat on low speed until smooth and combined.
  3. Add whisked eggs one by one, mixing until incorporated after each addition.
  4. Add the half and half and beat on low speed until combined and cheesecake batter is smooth.
  5. Pour over graham cracker crust.
  6. Bake for 50-55 minutes or until cheesecake is almost set. It should still be jiggly in the center. Turn off the oven and let cheesecake sit in oven for 30 minutes. Then open the door and let the cheesecake cool in the oven for about 20 minutes.
  7. Take out of oven and cool completely. Then place in refrigerator.

Making the ganache and whipping cream

  1. Add heavy whipping cream to small sauce pan. Heat on medium/low until almost boiling.
  2. Pour over chocolate. Cover and let sit for one minute. Then stir until smooth. Cool slightly before putting on cake.
  3. Add heavy whipping cream and sugar to mixer bowl. Mix until stiff peaks form.

Assembly

Spread ganache over cake, then pipe heavy whipping cream.

Tips for success

  • Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.
  • Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.
  • Whisk the eggs first before adding to the cheesecake batter. Whisking the eggs first reduces the chance of air bubbles in the batter which will result in a smooth and creamy cheesecake texture.
  • Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.
  • Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.
  • For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up.
coffee cheesecake with ganache and whipping cream

Frequently asked questions

Can I skip the water bath?

No. I would not recommend skipping the water bath. The steam from the water ensures that the cheesecake bakes slowly and evenly. It also reduces the chances of cheesecake sinking and cracking.

What is the best way to make a water bath?

I wrap the cheesecake in foil a multiple times, around 4-5 times, making sure the foil goes all the way up to to top of the springform pan. This ensures that the cheesecake is secure and water won’t sip into the foil as it bakes. I have seen others place the springform pan into oven safe turkey bag. However, I have not tried this method yet.

How can I quickly bring ingredients to room temperature?

Cream cheese:
Remove from packaging and place in oven safe bowl. Microwave in 10 second intervals until cream cheese is just soft. Don’t over do it! OR You can cut the cream cheese into cubes and spread out on a plate. Let it sit at room temp for 15-20 minutes.
Eggs:
Place eggs in bowl. Fill with warm water. Let the eggs sit in water for 10-15 minutes.
Sour cream/half and half:
Microwave in 5 second intervals until ingredients aren’t cold anymore. It should not take long. So be careful not too overheat.

How can I prevent my cheesecake from cracking?

There is a few tricks you can do to prevent cracking.
Don’t over bake the cheesecake: Bake until sides are set, but middle is still jiggly.
Don’t rush the cooling process. You’ll want to cool in the oven with door closed and oven turned off for 30 minutes, then with the oven door open for 20 minutes.
Do make a water bath. This ensures slow, even baking.

cheesecake slice

Variations

  • Crust: Instead of a graham cracker crust, you can use Oreo’s or chocolate graham crackers. If using Oreo’s you’ll need approximately 3 ½ cups crushed Oreo’s mixed with 5 tablespoons of butter.
  • Topping: Instead of ganache you can top with caramel or cool whip.
coffee cheesecake slice

Other cheesecake recipes you may like

  • White Chocolate Raspberry Cheesecake
  • Blackberry Cheesecake Bars
  • Pumpkin Swirl Cheesecake Bars
  • No Bake Strawberry Cheesecake Tart

If you made this recipe, I would love to hear from you! Comment and rate below. Your comments will help me as well as other readers. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

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Recipe

Coffee Cheesecake

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  • Author: nataliyadudley
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours
  • Yield: 12 slices 1x

Ingredients

Scale

Crust

  • 14 graham crackers
  • 8 tablespoons unsalted butter
  • 1 tablespoon sugar
  • ¼ teaspoon instant espresso coffee powder

Cheesecake

  • 3 (8oz) cream cheese
  • 1 cup granulated sugar
  • 2 tablespoons instant espresso coffee powder
  • 3 large eggs, room temp
  • ⅔ cup sour cream
  • ¼ cup half and half
  • 1 teaspoon vanilla extract

Chocolate ganache

  • 4 oz chocolate chips, or chocolate bar, chopped
  • ½ cup heavy whipping cream

Whipping cream

  • ¾ cup whipping cream
  • 2 teaspoons powdered sugar

Instructions

Crust and Cheesecake

  1. Cover the 8 inch springform pan in foil multiple times. Set aside. Boil some water and set aside. Preheat oven to 325 F.
  2. In a food processor process the graham crackers. Stir crushed graham crackers with sugar, melted butter and instant coffee powder. Press into prepared springform pan and set aside. 
  3. Beat cream cheese, sugar and instant coffee powder on low/medium speed until smooth.
  4. Add sour cream and vanilla extract. Beat until just combined.
  5. On low/medium speed, add whisked eggs one at a time. Beat just until combined after each addition.
  6. Add half and half. Beat until cheesecake batter is combined and smooth.
  7. Pour over crust. Tap the pan a few times on the counter to remove any more air bubbles, or pop any air bubbles with toothpick.
  8. Place the springform pan in a larger pan then place in the oven. Fill the large pan with 1 inch of boiling water.
  9. Bake the cheesecake for 50 minutes – 1 hour. Or until almost set. The cheesecake with be set on the sides but still  jiggly in the center.
  10. Turn off the oven. With the door shut, let the cheesecake sit in the oven for 30 minutes. Then open the oven door and let the cheesecake cool in the oven for 20 more minutes. Take out of oven and cool completely on counter top before placing in refrigerator. 

Chocolate ganache

  1. Place chocolate chips or chopped chocolate bar in a bowl. Then set aside. 
  2. Warm heavy whipping cream in small saucepan until almost boiling. Pour over chocolate.
  3. Let the mixture sit for 1 minute before stirring. Stir until smooth. Cool before spreading over the cheesecake.

Whipping cream

  1. Add sugar and heavy whipping cream to mixing bowl. Whip until stiff peaks form. Then pipe on cheesecake. 

Notes

    • Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.

    • Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.

    • Whisk the eggs first before adding to the cheesecake batter. Whisking the eggs first reduces the chance of air bubbles in the batter which will result in a smooth and creamy cheesecake texture.

    • Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.

    • Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.

    • For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up.

Keywords: coffee cheesecake, cheesecake, coffee dessert

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Hi! Welcome to Tasty Treat Pantry. My name is Nataliya and thank you for stopping by. I’ve always had a passion for baking and have been baking for many years! I’m so excited to share recipes with you. Here you will find recipes simple recipes, with minimal steps that taste and look amazing.

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