Coffee & Kahlua are baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream, and Chocolate Covered Espresso Beans. This baked coffee cheesecake recipe will be the next stunner at your dinner table!
Ugh you guys, coffee cheesecake, and chocolate? Wow. A new fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can’t blame him.
The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all-time favorite things.
What really inspired this Cheesecake was a random Trader Joe’s trip. You know the ones were you end up spending $200 at Trader Joe’s and you’re like how is that even possible? Well, impulse purchases, specifically the chocolate covered espresso beans for this Coffee Cheesecake, and the 3 million other things I had to have.
While you could totally leave off the Chocolate Covered Espresso Beans I really do believe it gives it that something extra. You know like Elle Woods spraying her resume with perfume?
I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!
Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner.
And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!
Now, what cheesecake flavor next?
Tips & Tricks for Baking a Perfect Cheesecake
As always I highly suggest you take these steps to make sure you have the best cheesecake possible
- Bake your cheesecake the day before
- Baking your cheesecake the day before means it has plenty of time to chill (very necessary) and it is already made so you can focus on other party planning things!
How do I make a cheesecake with no cracks?
- Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
- When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
- Bake the Cheesecake in a Springform Pan (affiliate link) for easy release when you serve it
- Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off
- Bake the cheesecake in a water bath
How do I make a water bath for cooking my cheesecake?
- Make a water bath to bake the cheesecake
- Place the Springform Pan (affiliate link) in a large Round Cake tin
- Place the Cake Tin in a Roasting Pan and fill the roasting pan with hot water, stopping halfway up the side of the cake tin
- Let the cheesecake rest in the oven when baked
- When about the inner 2-inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour, I usually prop the oven door open with a wooden spoon for the last 20-30 minutes
- Cooling the cheesecake
- Take Cake Pan out of the Roasting pan and let Cheesecake cool further on a wire rack for one hour
- After the cheesecake has cooled wrap it in plastic wrap and let the cheesecake chill overnight or a minimum of 6 hours
What is the best way to serve my cheesecake with clean slices?
Best way to serve cheesecake?
- When cutting the cheesecake to serve always have a hot cloth nearby to wipe the knife clean after each cut
- When serving let the cheesecake sit for 5-10 minutes before serving
Please let me know if you make this Baked Coffee Cheesecake Recipe by leaving a rating and review below!Print
Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table!
- 12oz Oreos, completely crushed into a crumb
- 3 Tablespoon Butter, melted
- 675 Grams (24oz) Cream Cheese, very soft at room temp.
- 220 Grams (1 cup) Granulated Sugar
- 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
- 77 Grams (1/3 Cup) Heavy Cream
- 1 Tablespoon Vanilla Paste
- 2 Tablespoons Instant Coffee Granules
- 3 Tablespoons Kahlua Liquor (Water can be substituted for Kahlua)
- 3 Large Eggs, at room temp.
- 8oz Dark Chocolate Finely Chopped
- 4oz Heavy Cream
- 8.4 ounces (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Dry Milk Powder
- Chocolate Covered Espresso Beans (Optional)
- Grease a 9-inch springform pan , set aside. Preheat oven to 350F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add heavy cream, sour cream, and vanilla paste mixing until fully combined.
- In a small bowl mix together coffee granules and Kahlua until coffee is dissolved. Add to cheesecake batter mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
- Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in the fridge overnight.
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
- When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with Chocolate Covered Espresso Beans, as many or as little as you would like. Store in fridge for up to 5 days.
*Total Time includes Chill Time
Keywords: cheesecake, coffee dessert, homemade whipped cream, espresso balls, cheesecake recipe
As I write this post I have one last bite, until next time Coffee Cheesecake!
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