Description

Indulge in the rich, velvety flavors of coffee and cheesecake combined into one luxurious dessert. With a smooth, creamy texture and a hint of espresso, this coffee-infused cheesecake is the perfect treat for coffee lovers!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or crushed chocolate cookies)
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 tbsp all-purpose flour
3 large eggs
1 tsp vanilla extract
2 tsp instant coffee or espresso powder dissolved in 2 tbsp hot water
½ cup sour cream

For the Coffee Whipped Topping (Optional):

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp instant coffee, dissolved in 1 tsp hot water

Instructions

1️⃣ Prepare the Crust:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the pan.
Bake for 8-10 minutes, then set aside to cool.

2️⃣ Make the Cheesecake Filling:

In a large bowl, beat cream cheese, sugar, and flour until smooth.
Add eggs one at a time, mixing at low speed.
Stir in vanilla extract, dissolved coffee, and sour cream until well blended.

3️⃣ Bake the Cheesecake:

Pour the filling over the cooled crust and smooth the top.
Bake for 45-50 minutes, or until the center is slightly set but still jiggles.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

4️⃣ Chill & Serve:

Refrigerate for at least 4 hours (overnight is best).
Before serving, prepare the whipped topping by beating heavy cream, powdered sugar, and dissolved coffee until stiff peaks form.
Pipe or spread over the cheesecake and dust with cocoa powder.

Notes

✔️ No cracks? Bake with a water bath by placing a pan of hot water on the lower oven rack.
✔️ More coffee flavor? Increase espresso powder to 1 tbsp in the filling.
✔️ Make ahead: This cheesecake can be made 2 days in advance and stored in the fridge.
✔️ Freeze for later: Wrap slices tightly and freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 50 minutes

Nutrition

Calories: 380 kcal
Carbohydrates: 35g
Protein: 6g