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Coffee Cheesecake served on a white plate

Coffee Cheesecake

This Coffee Cheesecake has an Oreo cookie crust, creamy coffee infused filling, and topped off with a decadent chocolate ganache. This cheesecake is every coffee lovers dream!
Prep Time 15 mins
Cook Time 50 mins
Set Time 6 hrs
Total Time 7 hrs 5 mins
Course Dessert
Cuisine American



  • 2 cups Oreo cookie crumbs
  • 5 Tablespoons butter melted

Cheesecake Base

  • 4 8 oz. packages cream cheese room temperature
  • 1 cup granulated sugar
  • 3 Tablespoons flour
  • 2 Tablespoons instant coffee granules
  • 2 teaspoons vanilla extract
  • 3/4 cup heavy whipping cream
  • 3 large eggs

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • Preheat your oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spread out the hazelnuts in an even layer. Bake for 10-13 minutes or until golden brown and fragrant.
  • Prepare an 9” springform pan by spraying with non-stick spray and set aside.
  • Prepare the crust by adding Oreo cookies to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes.
  • To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
  • With the mixer on low speed, slowly add the sugar, flour, and instant coffee granules. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
  • Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
  • Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
  • Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
  • Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
  • Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.
  • Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.

Whipped Cream

  • Add the heavy cream into a stand mixer with a whisk attachment and whisk on high speed until soft peaks form. Add in powdered sugar, and vanilla and mix until stiff peaks form. Add to a piping bag with a large star tip and pipe a ring around the cheesecake and serve!
Keyword Cheesecake recipes, Coffee Cheesecake