The Ultimate Coffee Lover’s Cheesecake Recipe
A rich and creamy coffee-infused cheesecake that perfectly balances the deep bitterness of coffee with the smooth sweetness of cream cheese. This dessert features a chocolatey graham cracker crust and an espresso-flavored filling, crafted for true coffee lovers looking for an indulgent treat.
- Prep Time: 20 min
- Cook Time: 1 h
- Total Time: 1 h 20 min plus at least 4 h chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsweetened cocoa powder
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, melted
- 0.25 teaspoon salt
Filling Ingredients
- 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)
Garnish (Optional)
- Chocolate shavings
- Whole coffee beans
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure an even baking temperature for your cheesecake.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs, cocoa powder, brown sugar, melted butter, and salt. Mix until uniformly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Bake for 10 minutes, then remove and allow to cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Sugars and Flavorings: Gradually add granulated sugar to the cream cheese and continue mixing until light and fluffy. Incorporate vanilla extract and salt, mixing thoroughly.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
- Add Coffee Mixture: Slowly pour in the cooled brewed espresso and coffee liqueur (if using). Blend until the filling is smooth and creamy, ensuring no lumps remain.
- Assemble and Smooth: Pour the coffee cheesecake filling over the cooled crust in the springform pan. Smooth the top evenly with a spatula.
- Bake Cheesecake: Bake for 55-60 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside for about 1 hour to prevent cracking.
- Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to develop flavor and achieve the perfect creamy texture.
- Serve: Carefully run a knife around the pan edges and release the springform sides. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled, enjoying the rich coffee flavor.
Notes
- For best flavor and texture, chill the cheesecake overnight.
- Do not overmix the eggs to avoid cracks and dense texture.
- Use full-fat cream cheese for the creamiest results.
- If desired, add a tablespoon of instant coffee granules for stronger coffee flavor.
- Use a water bath during baking to prevent cracks and promote even cooking.
- Allow the baked cheesecake to cool slowly in the oven with the door ajar to minimize cracking.
- Optional garnishes like chocolate shavings and whole coffee beans add visual appeal and texture.
- Experiment with spices such as cinnamon or nutmeg in the crust for seasonal variations.
Keywords: coffee cheesecake, coffee dessert, espresso cheesecake, creamy cheesecake, graham cracker crust, coffee liqueur dessert, chocolate coffee cheesecake
