This is the best coffee cheesecake recipe! It's a simple recipe for creamy, coffee cheesecake with an Oreo crust, topped with coffee ganache. This cheesecake is perfect for special occasions and all the coffee lovers in your life!
Try these other cheesecake recipes: triple chocolate cheesecake, no bake cheesecake, white chocolate salted caramel cheesecake, pumpkin cheesecake or apple pie cheesecake!
Why You'll Love This Coffee Cheesecake
It's full of coffee flavor- This delicious cheesecake is flavored with instant coffee and topped with a white chocolate coffee ganache for the best coffee flavor.
It's super creamy- The cheesecake filling is so light and has the best fluffy, creamy texture. Each bite truly melts in your mouth.
It has an Oreo crust- The chocolate cookie crust pairs perfectly with the all the coffee goodness.
Ingredients for Coffee Cheesecake
- Oreo Cookies – crushed and used for the Oreo cookie crust
- Butter– used in the crust
- Granulated Sugar-used to sweeten this cheesecake
- Instant Coffee- used to flavor the cheesecake and coffee ganache
- White Chocolate– I recommend using a high quality chocolate bar like Lindt or Ghiradelli
- Vanilla Extract – adds a sweet note to the cheesecake
- Cream Cheese– make sure it is softened at room temperature
- Eggs– make sure they are at room temperature
- Sour Cream– gives the cheesecake a little extra creaminess, make sure it's at room temperature
- Cornstarch–used in the cheesecake to give it the best texture
- Heavy Whipping Cream- used to make the ganache and whipped cream
- Coffee Beans- optional decoration (remove before eating)
Step by Step Instructions
STEP ONE: Pulse the Oreos in a food processor until they are fine crumbs. Add the Oreo crumbs and melted butter to a medium bowl, then stir to combine together.
STEP TWO: Press the Oreo crumbs into the bottom of a springform pan. Bake then let cool.
STEP THREE: In a large bowl of a stand mixer, mix the cream cheese, corn starch and sugar together with a paddle attachment on medium speed for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the bottom and sides of the bowl to ensure everything has been mixed well.
STEP FOUR: Dissolve the instant coffee into the vanilla extract. Add in the vanilla-coffee mixture and sour cream and mix for 1 minute on medium speed. Scrape the sides and bottom of bowl again to ensure everything is mixed together.
STEP FIVE: Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on medium speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
STEP SIX: Pour the batter into the prepared cheesecake pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour hot water in to the pan around the cheesecake being careful not to splash the cheesecake.
STEP SEVEN: Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling. (This is the best method I’ve used when making cheesecake and it results in a perfectly baked top with no cracks or sinking every time.)
STEP EIGHT: Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter. Cover with tin foil or plastic wrap, and refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).
STEP NINE: Make the coffee ganache by heating the heavy cream and instant coffee together until completely dissolved. Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat until melted together.
STEP TEN: Transfer the cheesecake to a serving plate, then pour the coffee ganache over the top. Smooth it out with a mini offset spatula. Chill the cheesecake in the fridge for 20 minutes, or until the ganache is set. Pipe swirls of whipped cream on top of the cheesecake and garnish with a dusting of finely ground instant coffee, or cocoa powder, and espresso beans if you wish. Then serve!
Can I use espresso powder? You can, but instant coffee dissolves much better in my opinion.
Can I use white chocolate chips instead of chopped white chocolate bars? I really recommend sticking with white chocolate bars for the best taste and consistency.
Does the cheesecake have to be baked in a water bath? Yes, a water bath is the only way to achieve a perfectly baked cheesecake.
How do I store the cheesecake? Store leftovers in an airtight container in the fridge for up to 5 days. (I like to use a cake carrier.)
Make sure all your ingredients are at room temperature. This will yield the best cheesecake texture.
Use a ¼ cup measuring cup to tightly pack the Oreo crumbs into the bottom of the springform pan. This will ensure that the crust really sticks together without falling apart when cutting into the cheesecake.
For best results let the cheesecake chill in the fridge for at least 8 hours. This will give it ample time to chill and set up properly.
Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. This will give you the best textured cheesecake.
If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Desserts to Try Next Time
For the Oreo Crust
- 32 Oreos
- 6 tablespoon (84 g) salted butter, melted
For the Coffee Cheesecake
- 32 oz (907 g) cream cheese, softened
- 1 cup (200 g) granulated white sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) vanilla extract
- 2 tablespoon (8 g) instant coffee
- ⅓ cup (82 g) sour cream, at room temperature
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
For the Coffee Ganache
- 3 tablespoon (45 ml) heavy cream
- 1 ½ teaspoon (2 g) instant coffee
- 4.5 oz (127 g) white chocolate bar, chopped
For the Oreo Crust
- Preheat the oven to 350 degrees.
- Pulse the Oreos in a food processor until finely ground.32 Oreos
- Add the Oreo crumbs to a large bowl and mix in the melted butter.6 tablespoon (84 g) salted butter, melted
- Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
- When your pan is prepared, press the Oreo crumbs onto the bottom and about an inch up the sides.
- Bake the crust for 10 minutes, then let it cool completely.
For the Coffee Cheesecake
- Preheat the oven to 350 degrees if not still preheated from the crust.
- In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.32 oz (907 g) cream cheese, softened, 1 cup (200 g) granulated white sugar, 1 tablespoon (8 g) cornstarch
- Dissolve the instant coffee in the vanilla extract in a small bowl or ramekin.1 tablespoon (15 ml) vanilla extract, 2 tablespoon (8 g) instant coffee
- Add the vanilla/coffee mixture and sour cream to the cream cheese mixture. Mix for 1 minute. Scrape the sides and bottom of bowl again to ensure everything is mixed together.⅓ cup (82 g) sour cream, at room temperature
- At this point, stop and put a pot of water on the stove to start boiling for the water bath. You will want enough water to go up about 1 ½ inches on the sides of the springform pan.
- Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do not over mix the batter.3 eggs, at room temperature, 3 egg yolks, at room temperature
- Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to splash the cheesecake.
- Bake at 350 degrees for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
- Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).
- Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving plate.
For the Coffee Ganache
- Heat the heavy cream and instant coffee together until the coffee is completely dissolved.3 tablespoon (45 ml) heavy cream, 1 ½ teaspoon (2 g) instant coffee
- Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat until melted together.4.5 oz (127 g) white chocolate bar, chopped
Assembling the Cheesecake
- Pour the coffee ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 20 minutes, or until the ganache is set.
- Once the ganache is set, remove the cheesecake from the fridge and pipe swirls of whipped cream around the edges of the cheesecake. Dust with cocoa powder or finely ground instant coffee if you wish.
- Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.
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