Coffee Cheesecake

Name: Coffee Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 2 h
Ingredients: 14 graham crackers; 8 tablespoons unsalted butter; 1 tablespoon sugar; 1/4 teaspoon instant espresso coffee powder; 3 (8oz) cream cheese; 1 cup granulated sugar; 2 tablespoons instant espresso coffee powder; 3 large eggs, room temp; 2/3 cup sour cream; 1/4 cup half and half; 1 teaspoon vanilla extract; 4 oz chocolate chips, or chocolate bar, chopped; 1/2 cup heavy whipping cream; 3/4 cup whipping cream; 2 teaspoons powdered sugar

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

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.

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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.

Making the crust

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

How to make the coffee cheesecake

Beat cream cheese, sugar and espresso powder on low/medium speed until combined and smooth.
Add the sour cream and vanilla extract. Beat on low speed until smooth and combined.
Add whisked eggs one by one, mixing until incorporated after each addition.
Add the half and half and beat on low speed until combined and cheesecake batter is smooth.
Pour over graham cracker crust.
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.
Take out of oven and cool completely. Then place in refrigerator.

Making the ganache and whipping cream

Add heavy whipping cream to small sauce pan. Heat on medium/low until almost boiling.
Pour over chocolate. Cover and let sit for one minute. Then stir until smooth. Cool slightly before putting on cake.
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.

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.

Other cheesecake recipes you may like

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.

Recipe