It’s high time to celebrate your coffee love with this coffee cheesecake! This baked cheesecake is chock-full of Italian coffee flavor. It is rich and generous in flavor and incredibly creamy.

Here’s a tip, though: Don’t rush the cake cooling process. Once the cheesecake is done baking through, let it sit in the oven for an hour or longer with the oven door opened a little bit. A slow cooling process will help prevent your cheesecake from cracking. Also, don’t forget to chill your cheesecake in the fridge overnight before serving.



3 packs cream cheese, 8 oz each
1/2 cup sugar
1 tsp vanilla extract
1 espresso cup of your favorite coffee
3 eggs


2 cups of chocolate biscuit or cookie crumbs (cream and all)
4 tbsp unsalted butter, melted


1/2 cup heavy cream
3/4 cup dark or semi-sweet chocolate chips



1. Preheat the oven to 350º F.
Pulse the chocolate crackers/cookies in a blender or food processor finely. Mix the crumbs with the melted butter in a small bowl and mix well until blended.

2. Before adding the crumbs and butter mixture to the pan, wrap the bottom and sides of the springform pan in 3 layers of heavy-duty aluminum foil. This will help prevent water from seeping in during the water bath.

3. Put the crumbs on the 8 inch springform pan. Distribute and press down the mixture evenly into the pan by using a cup or the bottom of something flat.

3. Place the pan inside the pre-heated oven and bake the crust for 10 minutes or until golden.
4. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake filling.

5. Decrease the temperature of the oven down to 325º F.


1. Put your ESE pod or Nescafe® Dolce Gusto® pod in the coffee machine and let it drip

2. In a big mixing bowl, beat the 3 packages of softened cream cheese until smooth, and add in the sugar, espresso, and vanilla.

3. Add in the eggs, gradually and at a time, beating after each one. Beat the mixture for 1 additional minute.

4. Pour the cheesecake filling on top of the crust. Check first if the crust has cooled before doing this step.

5. Put the 8-inch round springform pan inside a deep 9×13 inch cake pan. Fill the 9×13 inch pan with water, about 1 inch below the top of the tin foil on the 8 inch pan.

6. Put the water bath with the cheesecake in the oven and bake at 325º F for at least an hour. Note that the cheesecake is done when the center wobbles a little when you jiggle the pan. However, the edges of the cheesecake should look a lot firmer than the center.

7. Once the cheesecake looks done, turn the oven off and leave the oven door slightly open. Let the cheesecake cool to room temperature in the oven before removing it.

8. Remove the aluminum foil carefully and chill the cheesecake (still in the pan) in the fridge overnight.


1. Place the chocolate chips in a metal or heat proof glass bowl.

2. In a saucepan over medium heat, bring the heavy cream to boil.

3. Pour the hot heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, then stir well to mix. Let the chocolate cool for at least 6 minutes.


1. Carefully spoon the chocolate ganache on top of the coffee cheesecake, and use a spatula to evenly spread it around.

2. Serve. Cover and refrigerator any leftovers.