Introduction

If you’re a coffee lover looking for the perfect dessert, this ultimate coffee lover’s cheesecake is just for you. Featuring a creamy, rich filling infused with espresso and a crunchy graham cracker crust, it’s the ideal way to enjoy your favorite flavors in every bite.

A slice of cake with three layers is shown on a white plate. The bottom layer is thick, dark brown, and looks like a crumbly chocolate crust. The middle layer is thick, cream-colored, and smooth with a few chocolate specks inside. The top layer is a thin, shiny caramel color with small chocolate shavings piled mostly in the center. There are three whole coffee beans and some small chocolate pieces scattered around the plate. A yellow flower petal is placed on top near the chocolate shavings. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
0.5 cups unsweetened cocoa powder
0.5 cups brown sugar
0.5 cups unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup brewed espresso or strong coffee, cooled
0.25 cups coffee liqueur (optional)
0.25 teaspoon salt
Chocolate shavings or coffee beans for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a medium bowl, combine graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4: Gradually add the granulated sugar while mixing, then add vanilla extract and salt, mixing until fully incorporated.
Step 5: Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks.
Step 6: Slowly pour in the cooled espresso and coffee liqueur (if using), blending until smooth and creamy, ensuring no lumps remain.
Step 7: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 8: Bake for 55-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool slowly inside for about 1 hour.
Step 9: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to develop flavors and set the texture.
Step 10: Carefully remove the sides of the springform pan. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled.

Tips & Variations

For a firmer crust, press the graham cracker mixture firmly into the pan before baking.
Use freshly brewed espresso or strong coffee cooled to room temperature to avoid lumps and maintain smooth texture.
Adjust the coffee intensity by adding a tablespoon of instant coffee granules if you prefer a stronger coffee flavor.
Try adding a pinch of cinnamon or nutmeg to the crust for a subtle warmth and spice.
Substitute coffee liqueur with vanilla extract for a different flavor profile or omit it for a non-alcoholic version.
Top with whipped cream flavored with vanilla or coffee to complement the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. For longer storage, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

A slice of cake with three layers sits on a white plate with a white marbled texture background. The bottom layer is dark brown and crumbly, like a chocolate cookie crust. The middle layer is thick and creamy, ivory in color with a smooth texture and small chocolate specks inside. The top layer is a light caramel color, shiny and smooth. The cake is decorated on top with dark brown chocolate shavings and a yellow edible flower petal. Around the plate, there are scattered chocolate shavings and a few whole coffee beans. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, you can use strong brewed coffee if you don’t have espresso. Just make sure it’s cooled to room temperature before adding it to the batter to ensure smooth blending.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, don’t overmix the batter after adding eggs, bake at a lower temperature (325°F/160°C), and cool the cheesecake gradually by leaving it in the oven with the door slightly open after baking.