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creamy coffee cheesecake recipe - featured image

Creamy Coffee Cheesecake Recipe – Easy Chocolate Ganache Dessert

  • Author: Nora Winslow
  • Total Time: 6 hours
  • Yield: 12 servings 1x

Description

This creamy coffee cheesecake features a rich coffee-infused filling, a buttery graham cracker crust, and a glossy chocolate ganache topping. It’s an easy, make-ahead dessert that’s perfect for special occasions or whenever you crave something decadent.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 sheets, 150g)
  • 2 tablespoons granulated sugar (25g)
  • 5 tablespoons unsalted butter, melted (70g)
  • 3 blocks (8 oz each) full-fat cream cheese, room temperature (675g)
  • 3/4 cup sour cream (180g, or substitute full-fat Greek yogurt)
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup strong brewed espresso or coffee (60ml)
  • 1 tablespoon instant espresso powder (optional, for deeper flavor)
  • 1 cup semi-sweet chocolate chips (170g)
  • 1/2 cup heavy cream (120ml)
  • 1 tablespoon unsalted butter (14g)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with butter or nonstick spray. Optionally, line the bottom with parchment paper and wrap the outside with foil to prevent leaks.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
  3. In a large mixing bowl, beat cream cheese and sugar with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
  4. Add sour cream, vanilla extract, brewed coffee, and instant espresso powder (if using). Mix until just combined.
  5. Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix.
  6. Pour the filling over the cooled crust. Smooth the top with a spatula and tap the pan gently on the counter to release air bubbles.
  7. Place the pan on a baking sheet and bake for 50-60 minutes. The edges should be set and the center should jiggle slightly.
  8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. To make the ganache, heat heavy cream until steaming (not boiling). Pour over chocolate chips and butter in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  10. Pour ganache over the cooled cheesecake and spread evenly. Chill for at least 1 hour to set the ganache before slicing and serving.

Notes

For best results, use room temperature ingredients to avoid lumps. Do not overmix after adding eggs to prevent cracks. Cooling the cheesecake gradually in the oven helps prevent cracking. The ganache covers any imperfections and adds extra decadence. Cheesecake is best when chilled overnight. For gluten-free, use gluten-free cookies for the crust.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of c
  • Calories: 320
  • Sugar: 20
  • Sodium: 220
  • Fat: 20
  • Saturated Fat: 12
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 6

Keywords: coffee cheesecake, chocolate ganache, creamy cheesecake, easy cheesecake, coffee dessert, make-ahead dessert, holiday cheesecake, espresso cheesecake, baked cheesecake, special occasion dessert

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Find it online: https://gentlerecipes.com/creamy-coffee-cheesecake-recipe-easy-chocolate-ganache-dessert/