Introduction

If you love the bold flavor of coffee and the creamy richness of cheesecake, this recipe is made for you. The ultimate coffee lover’s cheesecake combines a smooth coffee-infused filling with a chocolatey graham cracker crust for an irresistible dessert. Perfect for special occasions or any time you crave a luxurious treat.

A slice of cake on a white plate with three visible layers: a dark brown crumbly base, a thick creamy off-white middle layer, and a smooth light caramel-colored top layer. The top layer is decorated with dark chocolate shavings and a small yellow flower. Around the plate, there are scattered pieces of shaved chocolate and a few coffee beans, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
0.5 cups unsweetened cocoa powder
0.5 cups brown sugar
0.5 cups unsalted butter, melted
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)
0.25 teaspoon salt
Chocolate shavings or coffee beans for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a medium bowl, combine the graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then allow to cool.
Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4: Gradually add the granulated sugar while mixing. Then add the vanilla extract and salt, mixing until well incorporated.
Step 5: Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Step 6: Slowly pour the cooled espresso and coffee liqueur (if using) into the mixing bowl. Blend until smooth and creamy, ensuring no lumps remain.
Step 7: Pour the coffee cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
Step 8: Bake for 55-60 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool slowly in the oven for about 1 hour.
Step 9: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best flavor and texture.
Step 10: Carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled.

Tips & Variations

Use full-fat cream cheese softened to room temperature for a smooth, creamy filling without lumps.
Press the crust firmly into the pan to ensure it holds together well.
Add a pinch of cinnamon or nutmeg to the crust mixture for a warm flavor twist.
Adjust sweetness by tasting the batter before baking; add more sugar if you prefer it sweeter.
For a stronger coffee flavor, increase brewed coffee or add a tablespoon of instant coffee granules.
Try garnishing with whipped cream flavored with vanilla or coffee for an elegant finish.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (whole or sliced) wrapped well in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The image shows a slice of cake with three layers. The bottom layer is dark brown and crumbly, looking like a chocolate crust. The middle layer is thick, creamy, and light beige in color with a smooth texture. The top layer is thin and shiny, a caramel-colored glaze. On top of the cake, there are dark chocolate curls and a small yellow flower petal with brown veins. Around the slice, there are small chocolate pieces and whole coffee beans scattered on a white plate set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, brewed strong coffee can be used as a substitute for espresso. Just make sure it is cooled before adding to the batter to maintain the right texture and flavor balance.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and bake it at a low temperature. Also, allow the cheesecake to cool gradually by leaving the oven door cracked open after baking. Proper chilling before serving helps prevent cracks and ensures a smooth top.