Coffee Cheesecake Recipe

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A slice of this coffee cheesecake is like indulging in a creamy cappuccino—rich, velvety, and infused with the bold essence of espresso. The luscious cheesecake filling is deeply flavored with brewed coffee and nestled over a thick, chocolatey Oreo crust that adds just the right touch of crunch and contrast. Topped with swirls of whipped cream and dusted lightly with cocoa powder, it’s a dessert that balances elegance and comfort in every bite.

Perfect for coffee lovers, brunch gatherings, or as an after-dinner showstopper, this coffee cheesecake brings café vibes straight to your kitchen. The creamy texture pairs beautifully with the bitter-sweetness of coffee, while the cookie crust and whipped cream add layers of texture and flavor. Whether you’re hosting or treating yourself, this cake is sure to win hearts (and taste buds).

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Ingredients for this Coffee Cheesecake Recipe

For the crust:

• 24 Oreo cookies (with filling)
• 5 tablespoons melted butter

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1/4 cup strong brewed espresso or coffee, cooled
• 2 teaspoons instant espresso powder (optional, for a stronger flavor)

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Cocoa powder (for dusting)
• Coffee beans (optional, for garnish)

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Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). While the oven warms up, pulse the Oreo cookies in a food processor until they become fine crumbs. Pour in the melted butter and mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to pack it tightly. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

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Step 2: Make the Coffee Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the granulated sugar, brown sugar, and cornstarch, mixing until fully incorporated. Next, blend in the eggs one at a time, scraping the sides of the bowl as needed. Stir in the sour cream, vanilla extract, cooled espresso, and optional espresso powder. Mix just until smooth and well combined—avoid overbeating to prevent cracking.

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Step 3: Assemble and Bake

Pour the coffee cheesecake filling over the prepared crust and smooth out the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to prevent sudden temperature changes.

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Step 4: Chill and Decorate

Once the cheesecake has cooled, cover and refrigerate it for at least 6 hours or preferably overnight. Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Pipe or dollop the whipped cream on top of the chilled cheesecake. Dust lightly with cocoa powder and garnish with whole coffee beans if desired.

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Estimated Nutrition

Here’s an approximate breakdown per slice (based on 12 servings):

• Calories: 460
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 320mg
• Total Carbohydrates: 36g
• Sugars: 26g
• Protein: 6g

Note: Nutrition values may vary based on the brands of ingredients used.

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Frequently Asked Questions

What type of coffee works best for this recipe?

Strong brewed coffee or espresso is ideal. For a more intense flavor, add instant espresso powder.

Can I use decaf coffee?

Yes, decaf coffee works perfectly if you want to enjoy this dessert without the caffeine buzz.

Can I make this cheesecake ahead of time?

Absolutely! It actually tastes better the next day once it’s fully chilled and the flavors have developed.

What can I use instead of Oreo cookies for the crust?

Chocolate graham crackers or digestive biscuits with cocoa powder are great alternatives.

Why did my cheesecake crack?

Overmixing the batter, baking too long, or sudden temperature changes can cause cracks. Always cool it gradually and avoid opening the oven door while baking.

How do I get clean slices?

Use a sharp knife dipped in hot water and wipe it clean between each slice for neat, professional-looking cuts.

Can I skip the whipped cream topping?

Yes, the cheesecake is delicious on its own, but whipped cream adds a lovely texture contrast and visual appeal.

Is this cheesecake gluten-free?

Not as written—Oreos contain gluten. However, you can substitute with gluten-free chocolate cookies to make it gluten-free.

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