Description
Baked Coffee Cheesecake delivers rich, creamy comfort straight from your kitchen. Smooth espresso notes blend perfectly with tangy cream cheese, creating a dessert that delights your taste buds without complicated techniques.
Ingredients
Scale
Main Ingredients:
- 24 oz cream cheese
- 3 eggs
- 1 cup graham cracker crumbs
- ½ cup water
Supporting Ingredients:
- ¾ cup sour cream
- ¾ cup sugar
- ⅓ cup butter
- ¼ cup half and half
- ¼ cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon instant coffee granules
- 3 teaspoons instant coffee
Garnish and Spray:
- Baking spray
- Whipped cream
- Chocolate covered espresso beans
Instructions
- Pulverize 1 cup graham cracker crumbs with 2 tbsp sugar and 1 tbsp instant coffee granules in a mixing bowl until thoroughly combined.
- Melt ⅓ cup butter and drizzle over crumb mixture, stirring until the texture resembles wet sand.
- Spray a 9-inch springform pan with baking spray and firmly press the crumb mixture into the bottom, creating an even base.
- Bake the crust at 350°F for 8 minutes, then remove and let cool completely while preparing the filling.
- Beat 24 oz cream cheese in a stand mixer until completely smooth, scraping down the sides of the bowl frequently.
- Gradually incorporate ¾ cup sugar, mixing until the mixture becomes light and fluffy.
- Add ¾ cup sour cream and blend thoroughly, ensuring no lumps remain.
- Whisk 3 eggs into the mixture one at a time, mixing on low speed after each addition.
- Dissolve 3 tsp instant coffee in ¼ cup half n half, then stir into the cheesecake batter.
- Sift ¼ cup all-purpose flour into the batter and mix until just combined.
- Pour the filling over the cooled crust, spreading evenly to the edges.
- Bake at 325°F for 55-60 minutes, until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Garnish with dollops of whipped cream and sprinkle chocolate-covered espresso beans on top before serving.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Dissolve instant coffee completely in water before adding to the cheesecake mixture for even flavor distribution.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking on the surface of your cheesecake.
- Let the cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg