So the other day I decided to make a Coffee Cheesecake and oh my gosh I was a little nervous because the first try I burnt it and of course that was typical me but I thought hey why not try again and see what happens because sometimes the best things come from a little mess
Have you ever had one of those days when you just want dessert and coffee all at once because I totally get it and that’s exactly what led me to this recipe and honestly I was shocked at how good it turned out because I didn’t expect it to be that creamy and rich and the smell in the kitchen was just amazing and I almost ate it straight from the pan but decided to wait because patience is hard but worth it
When I finally cut a slice I couldn’t believe it because it was smooth and fluffy and coffee flavored just right and my family came running and of course there were crumbs everywhere which made me laugh because food is messy sometimes and that’s okay and it makes it even better because it’s real and not perfect
So if you’ve ever wanted a dessert that makes you feel cozy and a little fancy at the same time and maybe impress your friends without stressing too much then this Coffee Cheesecake is for you and trust me it’s easier than you think and if you mess up a little don’t worry because even the imperfect slices taste amazing and that’s the fun part
Have you tried making cheesecake before or is this your first time because either way you’re going to love it and it’s one of those recipes you’ll want to make again and again and maybe even sneak a little extra coffee in because why not
Coffee Cheesecake: What Is It?
Coffee Cheesecake is a rich, creamy dessert that blends the smooth texture of classic cheesecake with the bold, aromatic flavor of coffee. This dessert is perfect for coffee lovers who want to enjoy a sweet treat with a caffeine kick. The base is usually made from crushed biscuits or graham crackers, while the filling combines cream cheese, sugar, eggs, and brewed coffee or espresso for that unmistakable coffee taste. Baked to perfection, this cheesecake offers a velvety texture and a lightly caramelized top, making it both beautiful and delicious. Whether served chilled or at room temperature, Coffee Cheesecake is a show-stopping dessert for any occasion.
What to Eat With Coffee Cheesecake
Coffee Cheesecake pairs wonderfully with a variety of accompaniments. Fresh berries like raspberries, strawberries, or blueberries add a touch of tartness that balances the sweetness of the cheesecake. Whipped cream or a drizzle of chocolate or caramel sauce can elevate the dessert further. For a more indulgent experience, serve it alongside a scoop of vanilla or coffee-flavored ice cream. It also pairs perfectly with a hot cup of espresso or cappuccino, enhancing the coffee flavor in the cheesecake while providing a comforting combination for dessert lovers.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs or digestive biscuits
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the coffee cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup brewed strong coffee or espresso, cooled
- ½ cup sour cream or heavy cream
- For the topping (optional):
- Whipped cream
- Cocoa powder or finely grated chocolate
how to make Coffee Cheesecake
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan. Use the back of a spoon to make it even. Bake for 10 minutes, then set aside to cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, using either a hand mixer or stand mixer on medium speed. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and brewed coffee until fully incorporated. Finally, gently fold in the sour cream or heavy cream to make the batter extra smooth.
- Assemble and bake: Pour the coffee cheesecake filling over the pre-baked crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet and bake for 50–60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 15 minutes to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.
- Serve and garnish: Before serving, optionally top with whipped cream and a light dusting of cocoa powder or chocolate shavings. Slice carefully using a hot, wet knife for clean cuts.
Kitchen Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Spoon for pressing crust
- Baking sheet
- Cooling rack
Storing Leftovers
Store leftover Coffee Cheesecake in an airtight container in the refrigerator for up to 5 days. Avoid leaving it at room temperature for more than two hours. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving for best results.
FAQ
How can I make my cheesecake extra creamy?
Use room-temperature cream cheese and mix slowly to avoid air bubbles. Adding sour cream or heavy cream also enhances creaminess.
Can I use instant coffee instead of brewed coffee?
Yes, dissolve instant coffee in a small amount of hot water and let it cool before adding to the filling.
Do I need a water bath for this cheesecake?
A water bath is optional but helps prevent cracks and ensures even baking.
Can I make this cheesecake without eggs?
Yes, you can use a no-bake method with gelatin or whipped cream, but the texture will be different from baked cheesecake.
How do I prevent cracks on top of the cheesecake?
Avoid overmixing, bake at a low temperature, and cool the cheesecake gradually in the oven with the door slightly open.
Can I use a different crust?
Yes, chocolate cookies or nut-based crusts work well and add unique flavors.
Can I make this gluten-free?
Absolutely. Use gluten-free biscuits or graham crackers for the crust.
Can I add liqueur to the cheesecake?
Yes, coffee liqueur like Kahlúa can enhance the coffee flavor. Add about 1–2 tablespoons to the filling.
Conclusion
Coffee Cheesecake is a decadent dessert that combines the richness of cheesecake with the bold flavor of coffee. It’s perfect for special occasions or when you want a treat that feels fancy but is surprisingly easy to make. Try pairing it with berries, whipped cream, or a scoop of ice cream to make it extra indulgent. Don’t forget to share this recipe with friends and family and subscribe to our blog for more delicious and easy-to-follow recipes.
Coffee Cheesecake
A rich and creamy cheesecake with the bold flavor of coffee, perfect for dessert lovers and coffee enthusiasts alike, served chilled with optional whipped cream and cocoa topping.
10
servings25
minutes1
hour420
kcal1
hour25
minutesIngredients
For the crust:
1 1 ½ cups graham cracker crumbs or digestive biscuits
¼ cup granulated sugar
½ cup unsalted butter, melted
For the coffee cheesecake filling:
24 oz 24 (680 g) cream cheese, softened
1 cup 1 granulated sugar
3 large 3 eggs
1 tsp 1 vanilla extract
½ cup brewed strong coffee or espresso, cooled
½ cup sour cream or heavy cream
For the topping (optional):
Whipped cream
Cocoa powder or finely grated chocolate
Directions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan. Use the back of a spoon to make it even. Bake for 10 minutes, then set aside to cool while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, using either a hand mixer or stand mixer on medium speed. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and brewed coffee until fully incorporated. Finally, gently fold in the sour cream or heavy cream to make the batter extra smooth.
- Assemble and bake: Pour the coffee cheesecake filling over the pre-baked crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet and bake for 50–60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 15 minutes to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.
- Serve and garnish: Before serving, optionally top with whipped cream and a light dusting of cocoa powder or chocolate shavings. Slice carefully using a hot, wet knife for clean cuts.
