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a slice of cofee cheesecake on a wood board

COFFEE CHEESECAKE

Lisa
A creamy cheesecake with a cocoa graham cracker crust, infused with espresso and coffee extract for a rich, coffee-flavored treat. Baked in a water bath for a smooth, dense texture—perfect for coffee lovers!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 12
Calories 498 kcal

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.

Nutrition

Calories: 498kcalCarbohydrates: 57gProtein: 9gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 152mgSodium: 559mgPotassium: 206mgFiber: 1gSugar: 38gVitamin A: 1351IUVitamin C: 0.2mgCalcium: 130mgIron: 2mg
Keyword COFFEE CHEESECAKE
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