The Ultimate Coffee Lover’s Cheesecake Recipe
A rich and creamy cheesecake infused with bold coffee flavors, featuring a buttery graham cracker crust with cocoa powder and a smooth espresso-enhanced filling. Perfect for coffee lovers seeking a decadent dessert with balanced sweetness and velvety texture.
- Prep Time: 20 min
- Cook Time: 1 h
- Total Time: 5 h 20 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 0.5 cups unsweetened cocoa powder
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened (24 oz total)
- 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
Garnish (Optional)
- Chocolate shavings or whole coffee beans
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix until well combined and press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let the crust cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar and Flavorings: Gradually add granulated sugar while mixing continuously, then add vanilla extract and salt, mixing until fully incorporated and the batter is light and fluffy.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing and prevent cracks.
- Add Coffee and Liqueur: Slowly pour in the cooled espresso and coffee liqueur (if using), blending until the mixture is smooth and free of lumps.
- Fill the Pan: Pour the coffee cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Bake for 55-60 minutes, or until the edges are set and the center still has a slight jiggle. Then, turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for 1 hour.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to develop flavor and firm up the texture.
- Serve: Carefully remove the sides of the springform pan by running a knife around the edge before unlatching. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled to enjoy the rich coffee flavor.
Notes
- Use full-fat cream cheese for a smooth and creamy texture.
- Ensure brewed coffee or espresso is cooled before adding to prevent lumps.
- Do not overmix after adding eggs to avoid cracks in the cheesecake.
- Baking in a water bath is recommended to maintain even heat and moisture.
- Gradual cooling in the oven prevents cracking on the cheesecake surface.
- Chill overnight for best flavor and texture development.
- Optional coffee liqueur and chocolate garnishes add complexity and visual appeal.
Keywords: coffee cheesecake, baked cheesecake, cream cheese dessert, espresso cheesecake, graham cracker crust, coffee dessert
