Description

Rich and creamy coffee cheesecake with a chocolate cookie crust – an easy homemade dessert that’s perfect for coffee lovers. The velvety cheesecake is infused with bold espresso flavor and sits atop a crunchy, chocolatey base.

Ingredients

Scale

24 chocolate sandwich cookies (like Oreos), crushed (about 240g)
5 tablespoons unsalted butter, melted (70g)
24 ounces cream cheese, softened (680g)
1 cup granulated sugar (200g)
3 large eggs, room temperature
3/4 cup sour cream (180g)
1 tablespoon instant espresso powder (or strong instant coffee)
2 tablespoons hot water
1 tablespoon vanilla extract
1/4 cup heavy cream (60ml)
Pinch of salt

Instructions

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper for easy release. If concerned about leaks, wrap the outside with aluminum foil.
Crush 24 chocolate sandwich cookies in a food processor or by hand. Mix with 5 tablespoons melted butter until the crumbs resemble wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
In a small bowl, dissolve espresso powder in hot water and let cool slightly.
In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes on medium speed. Scrape down the bowl as needed.
Add eggs, one at a time, mixing on low speed after each addition until just blended.
Add sour cream, cooled espresso mixture, vanilla extract, heavy cream, and a pinch of salt. Mix until just combined. Avoid overmixing.
Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release air bubbles.
Place the pan on a baking sheet and bake at 325°F (160°C) for 45-55 minutes. The edges should be set but the center will jiggle slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Transfer cheesecake to the fridge and chill for at least 4 hours or overnight.
Run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife. Top with whipped cream, chocolate shavings, or cocoa powder if desired.

Notes

For best results, use brick-style cream cheese and room temperature ingredients. If your cheesecake cracks, cover with whipped cream or ganache. For a gluten-free version, use gluten-free sandwich cookies. Chill thoroughly before slicing for clean cuts.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420
Sugar: 25
Sodium: 320
Fat: 30
Saturated Fat: 18
Carbohydrates: 34
Fiber: 1
Protein: 7

Keywords: coffee cheesecake recipe, chocolate cookie crust, homemade cheesecake, easy dessert