Why settle for ordinary when you can infuse your dessert with the mind-boosting benefits of mushroom coffee? We're taking the classic, creamy coffee cheesecake and elevating it with the smooth, rich flavor of ABC Mushroom Coffee in every layer. From the crust to the filling and the final gorgeous garnish. Get ready for a dessert that’s as good for your focus as it is for your palate.

Important Note: We will substitute the instant coffee powder with ABC Mushroom Coffee powder for that added functional boost.

🍄 Ingredients List

Crust

25 Oreo cookies (you'll use the filling and wafers)

1/3 cup unsalted butter, melted

Cheesecake Filling

2-3 teaspoons ABC Mushroom Coffee (substituting traditional instant coffee)

1 tablespoon hot water

24 oz full-fat cream cheese, brick style (must be at room temperature)

1 1/4 cups white sugar

1 teaspoon vanilla extract

2/3 cup sour cream (must be at room temperature)

3 large eggs (must be at room temperature)

Hot water, for the water bath

Chocolate Ganache

6 oz dark chocolate, 50-70%

2/3 cup heavy cream

1 teaspoon ABC Mushroom Coffee Powder, optional

Mushroom Coffee Whipped Cream (Optional)

1/2 cup heavy cream

1 teaspoon ABC Mushroom Coffee Powder

🍰 Step-by-Step Instructions

Step 1: Prepare the Crust and Oven

Preheat & Prep: Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Wrap the outside bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil (this is for the water bath).

Make the Crust: Place the Oreo cookies (wafers and filling) into a food processor and pulse until they form fine crumbs. Alternatively, place them in a bag and crush them thoroughly.

Mix & Press: Pour the melted butter over the crumbs and mix until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan.

Bake: Bake the crust for 8-10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Create the ABC Mushroom Coffee Filling

Dissolve the Coffee: In a small bowl, stir the ABC Mushroom Coffee Powder into the hot water until fully dissolved. Set aside.

Cream the Base: In a large bowl, use a hand mixer or stand mixer to beat the room temperature cream cheese until it is completely smooth and fluffy. Scrape down the sides often.

Mix in Wet Ingredients: Beat in the sugar, vanilla extract, and sour cream until just combined.

Add Mushroom Coffee: Mix in the dissolved ABC Mushroom Coffee mixture.

Incorporate Eggs: Add the eggs one at a time, mixing on low speed only until each egg is just incorporated. Do not overmix the batter once the eggs are in, as this introduces too much air and can cause the cheesecake to crack.

Step 3: Bake the Cheesecake with a Water Bath

Fill the Pan: Pour the prepared filling over the cooled crust in the springform pan.

Set up the Water Bath: Place the foil-wrapped springform pan inside a larger baking pan (a roasting pan works well). Carefully pour hot water into the outer pan until the water level comes about halfway up the sides of the springform pan.

Bake: Bake for 60 to 75 minutes. The cheesecake is done when the edges look set and slightly puffed, but the center (about a 2-inch diameter) still has a slight wobble when gently tapped.

Cool Gradually: Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the cooling oven for 1 hour. This gradual cooling prevents cracking.

Chill: Remove the cheesecake from the water bath, carefully remove the aluminum foil, and chill in the refrigerator for at least 6 hours, or preferably overnight, before removing the springform ring.

Step 4: Prepare the Ganache and Garnish

Make the Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then stir until the ganache is smooth and glossy. Stir in the optional ABC Mushroom Coffee Powder until dissolved.

Pour: Once the cheesecake is chilled and the springform ring is removed, pour the slightly cooled ganache over the top, letting it drip down the sides for a beautiful finish.

Make Whipped Cream (Optional): Beat the chilled heavy cream with the ABC Mushroom Coffee Powder until soft or stiff peaks form, depending on your preference.

Serve: Chill the cheesecake until the ganache is set (about 30 minutes), then slice and garnish with swirls of the Mushroom Coffee Whipped Cream, if desired!