Coffee Cheesecake Recipe
This Coffee Cheesecake combines a rich, creamy texture with the perfect coffee flavor for an indulgent dessert experience. The smooth, velvety filling sits on a buttery graham cracker crust, creating the ultimate treat for coffee lovers. It's the ideal dessert to serve at any gathering or to enjoy after a meal.
Equipment
- 9x5x3-inch loaf pan
- Parchment paper
- Electric mixer
- Medium mixing bowl
- Food processor or rolling pin (for crushing Oreos)
- Small saucepan
- Small bowl (for chocolate chips)
- Whisk
Ingredients
For the crust:
- 14 whole oreos
- ½ teaspoon instant espresso powder
- 3 tablespoons unsalted butter melted
For the cheesecake:
- 2 8- ounce packages of cream cheese at room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 1 tablespoon instant espresso powder
- 1 large egg at room temperature
For the topping:
- 1 cup chocolate chips
- 1 cup of heavy cream
Instructions
- Preheat the oven to 300°F and line a 9x5x3-inch loaf pan with parchment paper. Lightly oil the exposed sides.
- Crush the Oreos, mix with espresso powder and melted butter, and press into the bottom of the pan for the crust.
- Beat the cream cheese and sugar with an electric mixer until light and fluffy.
- Dissolve espresso powder in warm water, then add it along with vanilla to the cream cheese mixture. Mix to combine.
- Add the egg and mix gently to avoid too much air.
- Pour the cheesecake mixture over the crust and bake for 30-35 minutes until set and a toothpick comes out clean.
- Cool the cheesecake, then refrigerate for at least 4 hours. Heat cream, pour over chocolate chips, whisk until smooth, and spread over the cheesecake. Chill briefly before serving.
