Coffee Cheesecake Dessert For Two

You will absolutely love this creamy coffee cheesecake that is packed with as much coffee flavor as possible. The Oreo cookie crust is incredible, and the filling is so creamy yet light. Plus, all of the coffee flavor comes from instant espresso powder. You don’t even have to own a coffee machine or espresso machine to make this recipe! The ways that I have adapted my small loaf pan cheesecake over the years are endless. Even though this is dessert for two, the loaf pan makes 6 small slices of cheesecake. I love this because it’s the perfect amount for a dinner party, and because the loaf pan is so much less intimidating than an actual cheesecake pan. I really don’t like wrangling the springform pan, and I know that not everyone has one of those special cheesecake pans. So, an 8 or 9-inch bread loaf pan to the rescue! You can truly use either an 8-inch loaf pan or a 9-inch loaf pan. The 9-inch loaf pan will produce a much flatter, level coffee cheesecake, while the 8-inch pan makes a slightly taller slice. Both are perfectly delicious with similar baking times.

How to tell when cheesecake is done:

For a baked cheesecake like this, know that some wobble in the center is normal. Nudge the pan with a wooden spoon when it’s still in the oven–only the very center should be slightly jiggly. If the mixture wobbles and makes waves from all sides of the pan, it needs more time to cook. Because this cheesecake has a chocolate topping, you can also use my favorite trick: insert the tip of a very thin knife about 1-inch into the cheesecake. It should not come out with any wet batter clinging to it. Some moisture is okay, but wet batter means the cheesecake needs more time. When the cheesecake comes out of the oven, let it cool to room temperature and then move it to the fridge for the final setting up period. The fridge will firm it up completely to the correct texture, so do not be worried if it’s still slightly jiggly when it goes into the fridge.

Coffee Cheesecake Ingredients

Oreos. We need 14 whole Oreos that we will crush in a food processor to make the crust on this coffee cheesecake. If you don’t have a food processor, you can place them in a plastic bag and crush with a rolling pin until finely ground. Instant Espresso Powder. This is the key to achieving maximum coffee flavor in this cheesecake without using any actual coffee! Instant espresso powder is more finely ground and much stronger than instant coffee granules. I use this Medaglia D’Oro brand, and I have seen it at Target, Walmart and almost every grocery store. It’s in the aisle next to the instant coffee in a small glass jar with a green label. We’re using some in the crust and some in the filling. Butter. A small amount of melted butter brings the cookie crust together; we need 3 tablespoons. It can be salted or unsalted, it doesn’t matter. Cream Cheese. The most important part of making a cheesecake is making sure the cream cheese is fully soft and fully room temperature! If your cream cheese is too cold, it will have lumps, and no–the lumps do not melt in the oven! Remove the wrapper from your cream cheese, dice it into 8 pieces, and leave it on a plate at room temperature for at least 4 hours before using. No lumpy coffee cheesecake, please! Sugar. Just ½ cup of granulated white sugar. Vanilla. One teaspoon of vanilla brings makes the coffee flavor slightly more pronounced. Egg. One large egg that is also at room temperature. Don’t let a cold egg solidify your cream cheese and make lumps! Chocolate Chips. For the topping, the easiest way to make a ganache topping on a cheesecake is by using one cup of semisweet chocolate chips. Cream. To make a perfectly smooth chocolate ganache for cheesecake, heat one cup of heavy cream and stir in the chocoalte chips until melted.