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–+ servings

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.
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Prep Time 25 minutes
Cook Time 6 hours 35 minutes
Total Time 7 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 410 kcal

Ingredients
  

  • 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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