Coffee Cheesecake Recipe

If you have ever dreamed of blending your daily caffeine fix with a rich dessert, this coffee cheesecake recipe is just what you need. You get a velvety, coffee-infused delight that pairs the bold flavor of espresso with the creamy sweetness of classic cheesecake. Best of all, it is simpler than you might think. With just a few ingredients, you can whip up a decadent dessert that wows guests and indulges your sweet tooth at the same time.

Ingredients

Here is what you will need to create your coffee cheesecake:

• 2 cups graham cracker crumbs (about 16 whole crackers)
• ½ cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream (full-fat recommended)
• 2 tablespoons all-purpose flour
• 2 tablespoons instant espresso powder (adjust to taste)
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• A pinch of salt (optional)

Directions

1. Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides.
2. In a mixing bowl, stir together the graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of the pan, making sure it is firm and evenly distributed. Bake the crust for 10 minutes, then set aside to cool.
3. In your main mixing bowl, beat the softened cream cheese and sugar until smooth. You want an even consistency without lumps.
4. Add the sour cream, flour, instant espresso powder, vanilla extract, and optional salt. Mix on low speed until everything is just blended. Avoid overmixing to keep the cake’s texture creamy.
5. Gently fold in the eggs one at a time, making sure each egg is just incorporated before adding the next.
6. Pour the cheesecake batter over the prepared crust. Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 40 to 45 minutes. The edges should look set, and the center will still jiggle slightly.
8. Turn off the oven and crack the door open. Let your cheesecake rest in the warm oven for about 15 minutes to reduce the risk of cracks.
9. Remove from the oven and allow it to cool entirely on a wire rack. Once it reaches room temperature, chill it in the refrigerator for at least 4 hours (or overnight) before serving.

Tips & Variations

• Use decaf if you love the flavor of coffee but want less caffeine.
• Swirl a bit of chocolate syrup or melted chocolate on top for a mocha-inspired treat.
• Add a dollop of whipped cream and a dusting of cocoa powder just before serving for an elegant garnish.
• For a firmer filling, leave out the sour cream and add one more tablespoon of flour.

Nutrition facts

Keep in mind that nutrition can vary depending on your exact ingredients and portion size. Below is an approximate estimate per slice if you cut the cheesecake into 12 servings:

• Calories: ~350
• Fat: ~24g
• Carbs: ~28g
• Protein: ~6g

If you are looking to lighten things up, consider using reduced-fat cream cheese, swapping some of the sugar for a lower-calorie option, or reducing the crust quantity.

Final thoughts

A coffee cheesecake is a simple yet impressive way to indulge both your coffee cravings and your sweet tooth. This recipe combines creamy layers with a subtle espresso kick, and it is sure to become a star at any gathering. Whether you share it during a special occasion or save it for a quiet night at home, this dessert always leaves everyone wanting more.

Frequently asked questions (FAQs)

1. Can I freeze coffee cheesecake?
   Yes, you can. Wrap individual slices or the entire cheesecake in plastic wrap and then place them in an airtight container. Thaw in the refrigerator overnight before enjoying.

2. Do I need a water bath?
   A water bath can help prevent cracks, but it is not required. Leaving the cheesecake in the oven with the door slightly open after baking also helps minimize cracking.

3. How long does coffee cheesecake last in the refrigerator?
   It usually stays fresh for up to five days in the fridge. Keep it tightly covered or in an airtight container for best results.

4. Can I use fresh espresso instead of instant espresso powder?
   You can experiment with cooled, strongly brewed espresso. However, keep in mind that adding extra liquid may slightly affect the consistency of the batter, so you might need to adjust the flour or baking time accordingly.

Coffee Cheesecake Recipe

Recipe by Matt Simmons

5.0 from 5 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

350

kcal

Ingredients

• 2 cups graham cracker crumbs (about 16 whole crackers)

• 1/2 cup unsalted butter, melted

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream (full-fat recommended)

• 2 tablespoons all-purpose flour

• 2 tablespoons instant espresso powder (adjust to taste)

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract

• A pinch of salt (optional)

Directions

• Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides.
• In a mixing bowl, stir together the graham cracker crumbs and melted butter until fully combined. Press this mixture into the bottom of the pan, making sure it is firm and evenly distributed. Bake the crust for 10 minutes, then set aside to cool.
• In your main mixing bowl, beat the softened cream cheese and sugar until smooth. You want an even consistency without lumps.
• Add the sour cream, flour, instant espresso powder, vanilla extract, and optional salt. Mix on low speed until everything is just blended. Avoid overmixing to keep the cake’s texture creamy.
• Gently fold in the eggs one at a time, making sure each egg is just incorporated before adding the next.
• Pour the cheesecake batter over the prepared crust. Tap the pan lightly on the counter to remove any air bubbles.
• Bake for 40 to 45 minutes. The edges should look set, and the center will still jiggle slightly.
• Turn off the oven and crack the door open. Let your cheesecake rest in the warm oven for about 15 minutes to reduce the risk of cracks.
• Remove from the oven and allow it to cool entirely on a wire rack. Once it reaches room temperature, chill it in the refrigerator for at least 4 hours (or overnight) before serving.

Notes

• – Use decaf if you love the flavor of coffee but want less caffeine.
  – Swirl a bit of chocolate syrup or melted chocolate on top for a mocha-inspired treat.
  – Add a dollop of whipped cream and a dusting of cocoa powder just before serving for an elegant garnish.
  – For a firmer filling, leave out the sour cream and add one more tablespoon of flour.