This Coffee Cheesecake is rich, creamy, and infused with bold coffee flavor, perfect for coffee lovers who want their dessert with a touch of caffeine! With a chocolate graham cracker crust and a luscious espresso-infused filling, this cheesecake brings together two favorite flavors in one decadent dessert.
Why You’ll Love This Coffee Cheesecake
This cheesecake is ultra-creamy, with a perfect balance of sweetness and coffee flavor. The chocolate graham cracker crust adds a hint of cocoa that complements the espresso filling, making each bite smooth and irresistible. It’s an impressive dessert for any gathering, or simply for treating yourself to something special.
If you love this Coffee Cheesecake, don’t miss my Dulce De Leche Mini Cheesecakes for a caramel twist, Cherry Pie Cheesecake Tarts with a tangy cherry filling, or Mini Cheesecakes for a classic, bite-sized dessert!
Tips & Tricks
- Water Bath Tip: Wrap the pan well in foil to prevent water from seeping into the crust.
- Cool Slowly: Allow the cheesecake to cool gradually to prevent cracks on the surface.
Storage Advice
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
COFFEE CHEESECAKE
Ingredients
FOR THE CRUST:
- 1½ cups Graham cracker crumbs
- ¼ cup Cocoa powder unsweetened
- 2 Tbsp Sugar
- 1 Tbsp Butter melted
FOR THE BATTER:
- 32 oz cream cheese (2 lb)
- 1 ⅓ cup Granulated sugar
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Coffee extract
- 4 Eggs
- ⅔ cup Sour cream
- ½ cup Heavy cream
- 2 Tbsp Flour
- 2 oz Brewed espresso
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C). In a medium-sized mixing bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom of a greased 9-inch (22 cm) round springform pan, compacting it well.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the batter.
FOR THE BATTER
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the salt, vanilla extract, coffee extract, eggs (one at a time), sour cream, and heavy cream. Mix thoroughly, ensuring there are no lumps.
- Add the flour and brewed espresso, mixing until fully incorporated.
- Pour the cheesecake batter over the cooled crust in the springform pan. Wrap the edges of the pan in foil to prevent water from seeping in, then place the pan in a larger baking dish and fill it with about an inch of water (creating a water bath).
- Bake in the preheated oven for 1 hour. Check periodically and add more water to the water bath as needed.
- Check for doneness the top of the cheesecake should be slightly puffed and should not appear wet. A slight jiggle in the center is fine; it will firm up as it cools.
- Remove the cheesecake from the water bath and allow it to cool completely in the pan. Once cool, remove the springform pan ring.
- Slice and serve, or refrigerate for a few hours for a firmer texture.
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