Indulge in the Heavenly Baked Cheesecake Recipe

Welcome, coffee and chocolate lovers! Today, I will introduce you to a dessert recipe that will take your taste buds on a flavorful adventure – Chocolate and Coffee Baked Cheesecake Recipe. This exquisite dessert combines the rich flavors of coffee and chocolate in a scrumptious way, and is perfect for all occasions. Whether you are having a family get-together, a dinner party or simply indulging yourself, this cheesecake recipe will surely hit the spot.

Now, let me tell you why this Chocolate and Coffee Baked Cheesecake Recipe is simply irresistible! Combining the creaminess of cheesecake with the aroma of coffee and the richness of chocolate, this dessert will leave you wanting more. The smooth texture of melting ganache coupled with crunchy Oreo crust is an explosion in your mouth. Trust me; once you try it, there’s no turning back!

So why wait? Let’s dive into the recipe ingredients and learn how to make this amazing Chocolate and Coffee Baked Cheesecake. Gather up your ingredients, grab your apron and let’s make better baked cheesecakes!

Why You’ll Love This Recipe

Chocolate and Coffee Baked Cheesecake
Chocolate and Coffee Baked Cheesecake

Are you ready for a dessert that will tantalize your taste buds? Look no further than this delectable chocolate and coffee baked cheesecake recipe. Trust me, you won’t be able to resist the combination of rich, creamy cheesecake and the bold flavors of coffee and chocolate.

This recipe is perfect for satisfying your sweet cravings while impressing your friends and family. The blend of coffee and chocolate creates a taste experience like no other, transporting you to your favorite café with every bite. And let’s not forget that classic New York cheesecake flavor mixed in – this recipe has it all!

But what sets this recipe apart is the use of reduced-fat cream cheese, making it a healthier yet still indulgent option compared to other cheesecake recipes. Top off the goodness with a chocolate ganache and an Oreo cookie crust, and you’ve got yourself a true masterpiece.

So if you’re looking for the perfect dessert to share with loved ones or indulge in alone, look no further than this chocolate and coffee baked cheesecake recipe. Trust me, after one bite, you won’t be able to resist its tempting flavors.

Ingredient List

 Decadent, chocolatey goodness!
Decadent, chocolatey goodness!

Here are the ingredients you’ll need to make this heavenly chocolate and coffee baked cheesecake.

For the Oreo crust:

  • 2 cups of crushed Oreo cookies
  • 1/4 cup of melted butter

For the Coffee Cheesecake:

  • 24 oz of reduced-fat cream cheese, softened
  • 3/4 cup of caster sugar
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of instant coffee granules dissolved in 1 tablespoon of hot water
  • 1/4 cup of Kahlua
  • 1 tablespoon of coffee extract (optional)

For the Chocolate Ganache:

  • 1 cup of heavy cream
  • 1 tablespoon of instant coffee granules dissolved in 2 tablespoons of hot water
  • 8 oz semi-sweet chocolate chips

Note: Feel free to adjust the recipe ingredients depending on your taste preference.

The Recipe How-To

 A perfect pairing of coffee and cheesecake.
A perfect pairing of coffee and cheesecake.

Now comes the fun part, making the chocolate and coffee baked cheesecake recipe. Gather up all the ingredients on the list, and let’s get started!

Oreo Cookie Crust

For the crust, preheat the oven to 350°F.

  1. In a food processor, crush the oreo cookies until they become fine crumbs.
  2. Add melted butter to oreo cookie crumbs and process until well combined.
  3. Press mixture into a springform pan.
  4. Bake for 8-10 minutes or until lightly browned.

Tip: Use a thick aluminum foil to create a layer on the outside of the pan to prevent water from seeping in during baking.

Coffee and Chocolate Mixture

  1. In a small bowl, dissolve 3 tablespoons of instant coffee granules in warm water.
  2. In a saucepan, melt 2 cups of dark chocolate chips over low heat.
  3. Once melted, add coffee mixture and stir to combine.


  1. In a mixing bowl, beat 24 oz. of reduced-fat cream cheese with ¾ cup of caster sugar until smooth.
  2. Add 3 eggs and beat again until well-combined.
  3. Mix in 1 tsp of vanilla extract and 2 tbsp of Kahlua.
  4. Add in heavy cream (½ cup) and chocolate-coffee mixture to cheesecake batter until fully combined.

Tip: Do not over mix your batter as it can cause cracking.

Bake Time

Pour your cheesecake filling on top of Oreo crust in the springform pan.

  1. Bake cheesecake for around 50-60 minutes at 325°F or until set at the center when gently moved back and forth.

Tip: Do not open the oven door while baking as it will cause sudden temperature change that may result in cracks.


  1. In a small saucepan, heat 1 cup of heavy cream over low heat.
  2. Once heated, combine hot cream with 1 ½ cups of semi-sweet chocolate and stir until smooth.

Tip: Double the amount of ganache ingredients if you want to have extra to drizzle over your cheesecake.

Finishing Touches

Remove the cheesecake from the oven and leave it to cool for at least 30 minutes.
Pour the ganache over your chocolate coffee baked cheesecake and refrigerate for a minimum of 6 hours or preferably overnight.

Congratulations, you just made a mouthwatering dessert that is sure to impress anyone who tries it out!

Substitutions and Variations

 This is not your ordinary cheesecake!
This is not your ordinary cheesecake!

Are you looking to switch things up with this chocolate coffee baked cheesecake recipe? Here are some substitution and variation ideas to take your cheesecake game to the next level.

Firstly, for those who are looking for a low-carb or gluten-free option, swap out the oreo crust with a mixture of almond flour, unsweetened cocoa powder, melted butter, and a bit of sweetener. This will give you a similar crunchy base without the added carbs.

If you don’t have access to instant coffee granules or prefer a stronger coffee flavor, try using fresh espresso shots instead. Simply combine 3-4 tablespoons of brewed espresso with 1 tablespoon of hot water to dissolve the sugar before using it in this recipe.

For those who want to add an extra boozy layer to their cheesecake, swap out the vanilla extract for Kahlua or Irish cream liquor. You can also add 1-2 tablespoons of Kahlua into the ganache topping for an extra kick.

To make this recipe more like a classic New York cheesecake, leave out the chocolate cookies and chocolate chips and simply use graham cracker crumbs for the crust. You can also skip the chocolate ganache and top with fresh berries or fruit compote instead.

Lastly, for those who prefer a creamier texture in their cheesecakes, add 1-2 tablespoons of sour cream into the cream cheese mixture before baking. This will give your cheesecake a tangy flavor and a smoother, silkier texture.

No matter what substitution or variation you choose to make with this recipe, be sure to get creative and have fun with it. The possibilities are endless when it comes to making better baked goods!

Serving and Pairing

 Satisfy your sweet tooth with a slice of this chocolatey delight.
Satisfy your sweet tooth with a slice of this chocolatey delight.

Once you’ve made this decadent chocolate and coffee baked cheesecake, it’s time to decide how to serve and pair it. I recommend serving this dessert chilled, with a drizzle of homemade chocolate ganache on top.

Pair this delicious cheesecake with a hot cup of coffee or espresso for the ultimate coffee lover’s treat. The combination of the rich chocolate and coffee flavors in the cheesecake complement the bold taste of a freshly brewed cup of coffee.

If you’re looking to pair this dessert with something other than coffee, consider a glass of red wine. The tannins in the wine cut through the sweetness of the cheesecake, creating a harmonious balance of flavors.

For those who prefer a lighter pairing, try serving this cheesecake with a side of fresh fruit or whipped cream. The creamy texture of the cheesecake pairs well with tangy berries or sweet whipped cream.

No matter how you choose to serve and pair this delicious chocolate and coffee baked cheesecake, I guarantee it will be a hit with your guests. Enjoy!

Make-Ahead, Storing and Reheating

 Feel like a professional baker with this stunning cheesecake.
Feel like a professional baker with this stunning cheesecake.

The best thing about this chocolate and coffee baked cheesecake recipe is that it can be prepared ahead of time. You can make the cheesecake up to 2 days in advance, then cover it with plastic wrap and store it in the refrigerator until you’re ready to serve it. This is perfect if you’re hosting a dinner party or any event, as it saves you time and stress on the day itself.

To reheat the cheesecake, simply remove the plastic wrap and let it reach room temperature for about 20-30 minutes. If you prefer it warm, pop it in the microwave for a few seconds until heated through. However, be cautious not to overheat it, as you don’t want to melt the delicious chocolate ganache topping.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This will ensure that the cheesecake stays fresh and moist without drying out. It’s important to note that since this cheesecake is made with reduced-fat cream cheese and heavy cream, it may not freeze well.

When serving your leftover cheesecake, feel free to get creative with how you plate it up. You could add a dollop of whipped cream or drizzle some chocolate or caramel sauce for an extra touch of decadence. With its rich chocolate and coffee flavors combined with its creamy texture – this dessert is sure to impress!

Tips for Perfect Results

 One slice won't be enough, trust me.
One slice won’t be enough, trust me.

If you want to make a Chocolate and Coffee Baked Cheesecake Recipe, you need to ensure that you follow the instructions on the recipe carefully for better results. Also, if you want to improve the chances of getting perfect results, here are some additional tips you can try out.

Firstly, always ensure that your ingredients are at room temperature before you start making your cheesecake. This step is very important because it will help avoid lumps in your mixture, especially with the cream cheese.

Secondly, be careful not to overbeat the mixture as it can cause air bubbles and cracks during baking. Beat the mixture only enough to blend in all the ingredients in the recipe.

It’s best to use a water bath when baking a cheesecake. It ensures that the cheesecake will cook evenly and retain moisture while it cooks. So ensure that you wrap your springform pan tightly with aluminum foil to prevent any water from seeping through.

Don’t forget to add some hot water in the roasting pan before putting it in the oven. This helps promote a humid environment during baking and hence reduces cracking.

When making the chocolate ganache, use high-quality chocolate chips for a better taste. Also, melt them gradually and stir frequently to avoid overheating and burning.

For an extra coffee flavor in your Chocolate and Coffee Baked Cheesecake Recipe, add some Kahlua to either the cheesecake filling or chocolate ganache.

Lastly, after baking your cheesecake, allow it to cool down slowly before refrigerating it for at least four hours. It’s common for new bakers not to give their cheesecakes enough time to cool down before refrigeration, which can result in a runny or shaky cheesecake.

By applying these tips when making your Chocolate and Coffee Baked Cheesecake Recipe, you’ll get professional-level delicious results!


Now, let’s answer some frequently asked questions that chefs and readers have regarding this delicious baked chocolate and coffee cheesecake. By addressing these queries, we can help you get a better understanding of the ingredients and methods used to make this recipe. So, let’s dive right in!

Is cheesecake better baked or not baked?

When it comes to cheesecakes, there are two popular types: baked and no-bake. The main distinctive feature between these two types is the texture. Baked cheesecakes offer a light, airy, and velvety consistency that no-bake cheesecakes cannot achieve.

What is the difference between classic cheesecake and New York cheesecake?

When it comes to baking cheesecake, the ingredients used play a crucial role in its texture and taste. Regular cheesecake makes use of heavy cream and sour cream to smoothen the batter and impart a creamy texture, whereas New York cheesecake leans towards the usage of a larger ratio of cream cheese to achieve its denser and richer consistency. However, there are other factors that contribute to the distinctiveness of a New York cheesecake.

What is the difference between set cheesecake and baked cheesecake?

When it comes to cheesecake, the preparation method can make a significant difference. A no-bake cheesecake is made without any eggs and is set in the refrigerator, whereas a baked cheesecake includes eggs, is baked in a water bath, and then left to chill in the refrigerator.

Which tastes better baked and unbaked cheesecake?

When it comes to cheesecakes, there are two variants that have distinct differences in both texture and taste. Baked cheesecakes have a creamier and richer texture. This is because the heat applied during baking affects the cheese and sugar, resulting in a more pronounced and robust flavor.

Bottom Line

Now that you have everything you need to make the perfect chocolate and coffee baked cheesecake, all that’s left to do is get baking!

Don’t be intimidated by the water bath or the long list of ingredient; this recipe is simpler than it looks. Just follow my instructions, and I promise you’ll end up with a rich and creamy cheesecake that will leave your taste buds dancing with joy.

And remember, whether you’re a coffee lover or a chocolate fanatic, this cheesecake has something for everyone. The mocha flavor profile combines two beloved classics into something truly magical.

So what are you waiting for? Get your apron on, preheat your oven, and let’s start baking some better baked cheesecakes! Trust me; this coffee cheesecake might just become your new go-to dessert.

Chocolate and Coffee Baked Cheesecake

Chocolate and Coffee Baked Cheesecake Recipe

This lusciously smooth cheesecake is a coffee lover's dream! The marriage of the chocolate and coffee flavours is truly divine and was loved by all at our family dinner party. The chocolate along the base of the cheesecake developes a melt-in-your-mouth texture after baking adding further character to this brilliant indulgence. It is a very attractive looking cheesecake that will definitely impress all those that see or try it!
No ratings yet
Prep Time 1 hr
Cook Time 2 hrs
Course Dessert
Cuisine International
Calories 407.8 kcal


  • 2 cups crushed plain sweet biscuits (i used Arrowroots)
  • 2/3 cup butter
  • 900 g reduced-fat cream cheese, softened
  • 1 cup caster sugar
  • 1/4 cup Kahlua (or any other coffee liqueur)
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 4 eggs
  • 250 g chocolate-covered caramel candies, coarsely chopped (i used cadbury caramello chocolate block)
  • 100 g milk chocolate


  • Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
  • Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
  • Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
  • Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
  • Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
  • Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
  • Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
  • Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.

Add Your Own Notes


Serving: 120gCalories: 407.8kcalCarbohydrates: 34gProtein: 10.1gFat: 24.9gSaturated Fat: 14.3gCholesterol: 121.3mgSodium: 351.3mgFiber: 0.6gSugar: 23.6g
Keyword < 4 Hours, Cheese, Cheesecake, Dessert, For Large Groups, Mixer, Oven, Small Appliance, Sweet
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found