Description

This Coffee Cheesecake brings creamy, tangy cheesecake together with rich espresso flavor, all atop a buttery chocolate-cookie crust—perfect for those mornings when you crave dessert vibes before noon.

Ingredients

1½ cups crushed chocolate cookies (e.g., Oreos with filling removed or other plain chocolate cookies)

5 tbsp unsalted butter, melted

24 oz full-fat cream cheese, softened

1 cup granulated sugar

¾ cup sour cream

1 tbsp vanilla extract

1 tbsp espresso powder

2 tbsp hot water

¼ tsp salt

3 large eggs

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Instructions

Preheat oven to 325 °F (160 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix crushed cookies with melted butter. Press into the pan bottom and bake for 10 minutes. Let cool.
Beat cream cheese until smooth. Add sugar and beat until combined. Dissolve espresso powder in hot water and add with sour cream, vanilla, and salt. Mix until smooth.
Add eggs one at a time, beating slowly and scraping the bowl between additions. Do not overmix.
Pour filling over crust. Tap pan gently to remove air bubbles.
Bake for 55–65 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 6 hours or overnight.
Slice and serve. Optional: top with ganache, whipped cream, or caramel drizzle.

Notes

Use full-fat cream cheese for best texture.
Dissolve espresso powder thoroughly for even flavor distribution.
Gradual cooling helps prevent cracks.
For clean slices, use a hot, dry knife between cuts.

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 25g
Sodium: 260mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg