Indulge in the Perfect Coffee Cheesecake: A Rich and Creamy Dessert Delight

If you’re looking for the perfect blend of bold flavor and creamy indulgence, coffee cheesecake might just be your new obsession. This decadent dessert combines the rich aroma of coffee with the silky smoothness of classic cheesecake, creating a treat that’s impossible to resist. Ready to awaken your taste buds? Keep reading — your next favorite dessert awaits.

Coffee Cheesecake

Description

Coffee cheesecake is the kind of dessert that wraps you in a rich embrace with every forkful. The creamy texture of the cheesecake melts into your palate like a smooth cappuccino in dessert form. The bold notes of coffee deepen the flavor, giving it a roasty warmth that feels both luxurious and comforting. Pair that with a buttery graham cracker crust and a whisper of vanilla, and you’ve got a dessert that’s ready to steal the spotlight at any gathering.

Imagine the velvety filling infused with espresso and layered over a crispy golden crust. Every bite is a harmony of smooth, slightly tangy cheesecake and the distinct character of coffee. It is sweet but not overpowering, indulgent yet balanced. Whether you are enjoying it after a holiday dinner or with your morning coffee on a weekend, this coffee cheesecake delivers a sense of cozy satisfaction and simple joy.

Why You’ll Love This Recipe

This coffee cheesecake combines the best of both worlds—creamy cheesecake and robust coffee flavor—in an elegant and easy-to-love dessert. You don’t need any fancy equipment or rare ingredients. Just a few pantry staples and a mixer will get you on your way to a bakery-quality cheesecake right at home.

The recipe is flexible enough for both seasoned bakers and beginners. You can make it a day ahead, freeze slices for later, or tweak the coffee strength to suit your taste. Whether you are serving it at a dinner party or savoring a quiet moment, this cheesecake is the perfect companion.

Serving and Storage Tips

Refrigerate the cheesecake for at least 4 hours before serving, though overnight chilling is best for full flavor and firm texture. Store any leftovers covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze in an airtight container for up to 2 months. To serve from frozen, let the slices thaw in the refrigerator overnight. This cheesecake can also be made a day or two in advance, making it ideal for preparing ahead of entertaining.

Ingredients

• 1 and 1 half cups graham cracker crumbs
• 5 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 24 ounces cream cheese softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 tablespoon all-purpose flour
• 1 half cup sour cream room temperature
• 2 tablespoons instant espresso powder
• 2 tablespoons hot water
• 1 half cup heavy cream optional
• 2 tablespoons powdered sugar optional
• 1 teaspoon instant espresso powder optional

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheet
• Aluminum foil

Instructions

1. Prepare the oven and pan: Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of the springform pan with foil to prevent leakage and lightly grease the inside walls with butter or nonstick spray. This step helps the cheesecake release cleanly and keeps your crust from becoming soggy.
2. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until fully combined. It should look like wet sand. Press this mixture evenly into the bottom of your pan, using the bottom of a glass or measuring cup to get a firm layer. Bake for 10 minutes and set aside to cool while you make the filling.
3. Dissolve the espresso: In a small bowl, stir the instant espresso powder into 2 tablespoons of hot water until fully dissolved. Let this cool for a few minutes so it doesn’t shock your cream cheese later on.
4. Make the cheesecake batter: In your large mixing bowl, beat the cream cheese until very smooth and creamy with no lumps. This is the key to that dreamy texture, so take your time here.
5. Add in the granulated sugar and vanilla extract. Beat again until everything is fully incorporated and glossy.
6. Add the eggs: Crack in one egg at a time, mixing on low speed after each just until combined. Scrape down the sides often with your spatula. The less you mix at this stage, the silkier your cheesecake will be.
7. Add the flour and sour cream, then stir in the cooled espresso mixture. Mix gently until smooth and uniform in color. Avoid overmixing to prevent incorporating excess air.
8. Pour and bake: Pour the batter over your prebaked crust and smooth the top. Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet and bake for 50 to 60 minutes, until the edges look puffed and set but the center still jiggles slightly when nudged.
9. Cool gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. This gentle transition helps keep the top smooth and crack-free.
10. Chill to set: After cooling at room temperature, transfer the cheesecake to the fridge for at least 4 hours, but preferably overnight. This step is where the magic happens and the texture settles into perfection.
11. Make the optional topping: Beat together the heavy cream, powdered sugar, and instant espresso powder until soft peaks form. It’s the loveliest finishing touch if you love that coffee-on-coffee experience.
12. Slice and serve: Use a sharp knife dipped in hot water and wiped clean between cuts for tidy slices. Serve chilled and enjoy the way the coffee sings through the luscious creaminess.

Nutrition per serving

For extra flavor, try adding a pinch of cinnamon to the crust mixture. It brings out the warmth in the coffee beautifully. This cheesecake also shines with a chocolate drizzle or a dusting of cocoa powder on top just before serving.

FAQ

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Coffee Cheesecake

Coffee cheesecake wraps you in a rich embrace with every forkful. This luxuriously creamy cheesecake features bold coffee notes, a buttery graham cracker crust, and a whisper of vanilla—a show-stopping dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 6 hours hrs 35 minutes mins

Total Time 7 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 410 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 24 ounces cream cheese softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream room temperature
• 2 tablespoons instant espresso powder
• 2 tablespoons hot water
• 1/2 cup heavy cream optional topping
• 2 tablespoons powdered sugar optional topping
• 1 teaspoon instant espresso powder optional topping

Instructions

 

• Preheat your oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan with aluminum foil and lightly grease the sides.
• In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined, then press firmly into the bottom of the pan to form an even crust. Bake for 10 minutes and set aside to cool.
• In a small bowl, dissolve 2 tablespoons instant espresso powder in 2 tablespoons hot water. Let cool slightly.
• In a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract; mix until well blended.
• Add eggs one at a time, mixing on low speed after each just until combined. Do not overmix.
• Mix in flour and sour cream, then stir in dissolved espresso mixture until batter is smooth and uniform.
• Pour filling over the crust and smooth the top with a spatula. Place the pan on a baking sheet.
• Bake for 50–60 minutes until the center is almost set but still slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
• To make the optional topping, beat 1/2 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until soft peaks form. Serve cheesecake with a dollop of coffee whipped cream on top.

Nutrition

Calories: 410kcalCarbohydrates: 34gProtein: 6gFat: 29gSodium: 260mgFiber: 1gSugar: 23g

Keyword cheesecake, coffee dessert, espresso cheesecake, American, coffee cheesecake

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