While we are at the cusp of preparation for the upcoming holidays, I’ve got an awesome recipe that would go perfectly with your celebrations this year. Cheesecake with coffee ganache! Actually, to be more specific it’s cheesecake with chocolate coffee ganache, and it’s so decadently delicious!

This recipe makes a New York style cheesecake with a graham cracker crust (of course!). The ganache is chocolate based infused with coffee beans. It takes minimal effort to make. I know you’ll love it so I hope you’ll try it.


Cheesecake Ingredients

  • 2.5 pounds of Philadelphia cream cheese (5 8-ounce packages), room temperature
  • 5 large eggs, room temperature
  • 6 tablespoons of unsalted butter, melted
  • 15 graham crackers, smashed into pieced
  • 1 1/3 cup of granulated sugar
  • 1 cup of Daisy sour cream, room temperature
  • 1/3 cup of dark-brown sugar
  • 1 tablespoon of lemon juice
  • 1 teaspoon of lemon zest
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla extract

Coffee Ganache Ingredients

  • 18 ounces of bittersweet chocolate chips
  • 1 3/4 cups heavy cream (plus an additional 2 tablespoons)
  • 1 1/2 tablespoons of Kahlua
  • 1 1/2 teaspoons of finely ground coffee

Cheesecake Directions

  1. Preheat oven to 350 degrees
  2. In a springform pan, butter the inside surfaces.
  3. Using a food processor, grind the graham crackers into a fine grain. Add the melted butter, brown sugar, lemon zest and a dash of salt. Pulse the mixture until the texture creates wet sand texture.
  4. Using your fist, gently press the mixture into the bottom of the buttered pan until it’s packed down evenly. Bake until it begins to golden, approximately 12 minutes. Allow it to cool to room temperature.
  5. Reduce the oven temperature to 325 degrees.
  6. In a standing mixer, beat the cream cheese until it’s smooth. Slowly add the sugar and continue beating until it becomes light and fluffy. Beat in the lemon juice and another dash of salt. One at a time, add the eggs, sour cream and vanilla extract until all ingredients are smooth.
  7. Using a double layer of foil, place the springform pan in the center and wrap the sides of the pan. Pour the filling into the pan and smooth it with a spatula if needed.
  8. Place the filled pan in the center of a baking sheet and into the center rack of the oven. Pour water into the bottom of the baking sheet.
  9. Bake for an hour and 45 minutes, or until golden brown and puffy.
  10. Remove the springform pan from the oven and transfer it to a wire rack. Allow it to cool for 15 minutes. Remove the foil and loosen the edges of the cheesecake with a small knife. Cover with foil then refrigerate for at least 6 hours. Remove the cake from the spring form pan to prepare for the ganache drizzle.

Coffee Ganache Directions

  1. Once the cheesecake has set in the refrigerator, it’s time for the coffee ganache.
  2. Using a double boiler, add the chocolate chips and the heavy cream, stirring until the chocolate has melted. Add the ground coffee beans and stir until combined. Pour the mixture into a heatproof mixing bowl then add the Kahlua.
  3. Drizzle the ganache over the cheesecake then slice when ready to serve.

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