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This baked coffee cheesecake recipe uses an oreo crust and the coffee can be swapped with espresso for an espresso cheesecake.
- 1 ¾ cups (425 mL) oreo cookie crumbs
- 4 Tbsp (60 mL) unsalted butter, melted
- Pinch coarse salt
- 2 - 8 oz. (225g) packages cream cheese, room temperature
- 3/4 cup (175 mL) granulated sugar
- 3 eggs
- 2 Tbsp (30 mL) instant coffee
- 1 tsp (5 mL) pure vanilla extract
Preheat oven to 350º F (180ºC).Tightly wrap the bottom and sides of a 9-inch springform pan in aluminum foil.Stir Oreo cookie crumbs, melted butter and salt until mixture is the consistency of wet sand.Use your hands to spread crust over the bottom and up the sides of the dish. Place crust in refrigerator to chill for at least 30 minutes before filling.Beat cream cheese and sugar together until combined.One at a time, mix in eggs, then mix in vanilla and coffee.Pour filling mixture over Oreo crust and place springform pan in a large roasting pan.Pour boiling water into the roasting pan, just halfway up springform pan.Bake for 40-50 minutes, or until centre is just set.Turn off oven and keep the door closed. Let cheesecake cool inside the oven for 1 hour, then transfer cheesecake to a wire rack.Once completely cool, refrigerate 2 hours before serving.
Details:Prep time: Cook time: Total time: Yield: 8-10 servings