Description
Whipping up this creamy coffee cheesecake brings pure delight to your dessert table, with rich espresso notes dancing through a silky smooth cream cheese base that’ll make your taste buds dance. Smooth graham cracker crust and a luxurious coffee-infused filling guarantee a memorable sweet moment for anyone craving a delectable treat.
Ingredients
Scale
Primary Ingredients:
- 16 oz cream cheese
- 1 ½ cups graham cracker crumbs
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- ½ cup unsalted butter
Supporting Ingredients:
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup brewed coffee
- 2 large eggs
Finishing Ingredients:
- 2 tablespoons powdered sugar
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grab your 9-inch springform pan and get ready for a delicious coffee-infused dessert.
- Mix 1 ½ cups graham cracker crumbs, ½ cup melted butter, ¼ cup sugar, and 1 teaspoon cinnamon in a medium bowl until the mixture feels like damp sand.
- Press the crumb mixture firmly into the bottom of the springform pan, creating a compact base for your cheesecake.
- Bake the crust for 8-10 minutes until it turns a light golden color. Remove from the oven and let it cool completely.
- Beat 16 oz softened cream cheese with an electric mixer for 2-3 minutes until smooth and creamy.
- Add 1 cup sugar and 1 teaspoon vanilla extract to the cream cheese. Mix until well combined.
- Incorporate 2 eggs one at a time, mixing on low speed after each addition to keep the batter silky.
- Whisk ½ cup sour cream, ½ cup heavy cream, ½ cup cooled brewed coffee, and 1 tablespoon instant coffee granules in a separate bowl.
- Slowly blend the coffee mixture into the cream cheese mixture on low speed until perfectly smooth.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water halfway up the pan sides.
- Bake for 50-60 minutes at 350°F until the edges are set but the center still wobbles slightly.
- Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour to prevent cracking.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form.
- Spread the whipped cream over the chilled cheesecake and dust with chocolate shavings or cocoa powder if desired.
Notes
- Create a rock-solid crust by pressing graham cracker mixture firmly and evenly into the pan, using the bottom of a measuring cup to compact the crumbs.
- Ensure cream cheese is at room temperature before mixing to achieve a smooth, lump-free filling that blends perfectly.
- Use a water bath when baking to prevent cracks and create a silky, even texture that melts in your mouth.
- For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs, maintaining the same proportions.
- Prep Time: 15 minutes
- Cook Time: 58-70 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 357 kcal
- Sugar: 24 g
- Sodium: 167 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 0.8 g
- Protein: 6 g
- Cholesterol: 94 mg