Espresso Coffee Cheesecake

I’ll never forget the first time I made this espresso coffee cheesecake. It was a cold Saturday morning in January, back when we were all living in that tiny rental outside El Paso. My daughter Ana had just gotten her college acceptance letter—we were over the moon but running on fumes. I remember thinking, what better way to celebrate and refuel than with cheesecake and coffee… in one bite?

So I pulled out three blocks of cream cheese, brewed a pot of strong espresso, and got to work. The kitchen filled with this warm, toasty aroma that instantly grounded me. The kids circled like little wolves, noses in the air. When we finally sliced into it—after hours of patient chilling—it was pure joy. Silky, bold, just sweet enough. It felt like home and celebration and comfort all at once.

Since then, this espresso coffee cheesecake has become a staple in our family, requested for birthdays, holidays, and those ordinary days that just need something a little extra.

What is Espresso Coffee Cheesecake?

Espresso coffee cheesecake is a dreamy dessert that marries two of my great loves—coffee and cheesecake. Picture this: a crunchy chocolate cookie crust hugging a creamy filling infused with bold espresso, all finished with a silky layer of chocolate ganache. It’s the kind of dessert that doesn’t just satisfy—it speaks to your soul.

I first made this for my son Eli’s birthday after a rough season for our family. We were tight on money and emotions were running high. I remember whisking the eggs, smelling that warm espresso swirl into the cream cheese, and suddenly I felt calm. Comforted. Empowered. The way only food can do.

Why You’ll Love This Espresso Coffee Cheesecake

• Intense coffee flavor without bitterness
• Silky smooth texture from full-fat cream cheese
• Deep, decadent chocolate crust for a bold bite
• Make-ahead friendly—chill overnight and serve stress-free
• Customizable toppings like ganache, fresh fruit, or candy shards

Whether it’s brunch, birthdays, or midnight cravings, this cheesecake turns moments into memories.

Tools You’ll Need

• 8-inch springform pan
• Roasting pan (for water bath)
• Oven-safe turkey bag or slow cooker liner
• Electric mixer
• Rubber spatula
• Measuring cups & kitchen scale

Tips for Making the Best Espresso Coffee Cheesecake

• Let cream cheese come to room temperature before mixing
• Don’t skip the water bath—it ensures a crack-free top
• Mix in the eggs one at a time—overbeating causes air bubbles
• Let it cool inside the oven, door cracked, before chilling
• Use instant espresso for convenience—just dissolve in hot water

Ingredients

For the Oreo Crust

• 2 cups (240g) Oreo crumbs
• 4 tbsp (½ stick) unsalted butter, melted

For the Cheesecake Filling

• 3 (8 oz) packages full-fat cream cheese, room temp
• 1 cup (198g) granulated sugar
• 1 tsp vanilla extract
• ⅓ cup strong brewed espresso or instant espresso
• 3 large eggs

For the Ganache

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

How to Make Espresso Coffee Cheesecake

Step-by-Step Instructions

1. Make the Crust

• Preheat oven to 350ºF.
• Combine Oreo crumbs and melted butter.
• Press into springform pan, bake for 10 minutes, then cool.

2. Prepare the Cheesecake Filling

• Lower oven to 325ºF.
• Beat cream cheese until smooth (2–3 minutes).
• Add sugar, vanilla, espresso—beat again.
• Add eggs one at a time, gently mixing.

3. Water Bath Setup

• Wrap pan in a turkey bag or liner.
• Place into roasting pan and pour in 1 inch of hot water.

4. Bake

• Bake for 75–85 minutes.
• Cheesecake is done when edges are set and center jiggles slightly.

5. Cool Gradually

• Remove from water bath and bag.
• Place back in oven (turned off) with door cracked for 60–90 minutes.
• Refrigerate overnight.

6. Make Ganache & Assemble

• Heat cream until boiling, pour over chocolate chips.
• Let sit 1 minute, then stir until smooth.
• Cool slightly, then pour over cheesecake.
• Add chocolate shavings, slice, and serve.

Top Tips for Perfecting Your Espresso Cheesecake

• Use full-fat cream cheese—it’s worth it
• Don’t overmix once eggs are added
• A slow cool avoids cracks
• Add extra espresso powder if you want it bolder
• A vegetable peeler makes perfect chocolate shavings

Storing and Reheating Tips

• Store in an airtight container in the fridge for up to 5 days
• Freeze whole (without toppings) for up to 3 months
• Thaw overnight in fridge before serving
• Always add ganache and garnishes after thawing

FAQs

Can I make espresso cheesecake without brewed espresso?
Yes! Dissolve 2–3 tsp of instant espresso powder in ⅓ cup hot water for a great substitute.

How can I prevent cheesecake cracks?
Use a water bath and cool it gently. Also, don’t overbeat the eggs.

What size pan should I use?
An 8-inch springform pan works best. You can use 9-inch but reduce the bake time.

Can I make it dairy-free?
You can experiment with dairy-free cream cheese and cream, but texture and flavor may vary.

What toppings go well with this cheesecake?
Chocolate ganache, fresh berries, crushed candy bars, or even a light dusting of cocoa powder.

Conclusion

This espresso coffee cheesecake isn’t just dessert—it’s a love letter to the days when you need comfort, celebration, and a bit of caffeine in every bite. For me, it’s more than a recipe—it’s a ritual. From the soothing scent of coffee to the way the ganache glides over the top, it brings together memory, meaning, and magic.

Espresso Coffee Cheesecake

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• Author: Chef Zoe
• Total Time: 8 hours
• Yield: 1 8-inch cheesecake 1x
• Diet: Vegetarian

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Description

A creamy, coffee-infused cheesecake with a chocolate cookie crust and a silky ganache topping—perfect for celebrations or comforting everyday moments.

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Ingredients

Scale 1x2x3x

• 2 cups (240g) Oreo crumbs
• 4 tbsp unsalted butter, melted
• 3 (8 oz) packages full-fat cream cheese, room temp
• 1 cup (198g) granulated sugar
• 1 tsp vanilla extract
• ⅓ cup strong brewed espresso or instant espresso
• 3 large eggs
• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350ºF. Combine Oreo crumbs and melted butter, press into springform pan, and bake for 10 minutes. Cool.
2. Lower oven to 325ºF. Beat cream cheese until smooth. Add sugar, vanilla, and espresso; beat again. Mix in eggs one at a time.
3. Wrap pan in a turkey bag. Place in roasting pan and add 1 inch of hot water.
4. Bake for 75–85 minutes until edges are set and center jiggles slightly.
5. Remove from water bath, place back in oven (off) with door cracked for 60–90 minutes. Refrigerate overnight.
6. Heat cream until boiling. Pour over chocolate chips, let sit, then stir until smooth. Cool slightly and pour over cheesecake.

Notes

Use full-fat cream cheese and let it come to room temperature before mixing for the best texture. Always let the cheesecake cool slowly to avoid cracks.

• Prep Time: 25 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 24g
• Sodium: 230mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 110mg

Keywords: espresso, cheesecake, coffee dessert, chocolate ganache

Chef Zoe