Creamy Coffee Cheesecake

Love coffee and cheesecake? This Creamy Coffee Cheesecake combines the best of both worlds into one decadent dessert. With a smooth, rich texture and the bold aroma of coffee, this cheesecake is perfect for coffee lovers and dessert enthusiasts alike. It’s elegant enough for a special occasion and simple enough for a weekend treat.

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Why You’ll Love This Recipe
Bold Coffee Flavor – Espresso and cream cheese come together for a rich, café-inspired treat.
Ultra Creamy Texture – Silky-smooth filling with a luscious consistency.
Perfect for Make-Ahead – Chill overnight and enjoy the next day—ideal for entertaining.
Beautifully Balanced – Just the right amount of sweetness and bitterness from the coffee.
Customizable – Easily dress it up with chocolate, caramel, or whipped cream.

Ingredients You’ll Need

For the Crust:

• 1½ cups crushed graham crackers or digestive biscuits
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Coffee Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 1 tbsp vanilla extract
• 2 tbsp instant espresso powder or strong instant coffee
• 1 tbsp hot water (to dissolve the espresso)

For Topping (Optional):

• Whipped cream
• Chocolate shavings or drizzle
• Dusting of cocoa powder or instant coffee
• Coffee beans for decoration

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Aluminum foil
• Oven

Step-by-Step Instructions

Step 1: Prep the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, combine crushed graham crackers, sugar, and melted butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes. Remove and let cool slightly.

Step 2: Make the Coffee Cheesecake Filling

1. In a small bowl, dissolve espresso powder in hot water. Set aside to cool.
2. In a large mixing bowl, beat the softened cream cheese until smooth.
3. Add sugar and continue beating until light and fluffy.
4. Add eggs one at a time, mixing on low speed after each until just combined.
5. Mix in sour cream, flour, vanilla extract, and the dissolved coffee.
6. Stir gently until smooth and fully incorporated.

Step 3: Assemble & Bake

1. Pour the coffee cheesecake batter over the pre-baked crust.
2. Tap the pan gently on the counter to remove air bubbles.
3. Wrap the outside of the springform pan with foil to prevent leaks.
4. Place the pan in a water bath (baking dish with hot water) on the lower oven rack.
5. Bake for 55–65 minutes, or until the center is just set and slightly wobbly.
6. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Step 4: Chill Completely

1. Remove the cheesecake and let it cool to room temperature.
2. Cover and refrigerate for at least 6 hours, preferably overnight.

Step 5: Serve & Garnish

1. Remove from the springform pan and transfer to a serving plate.
2. Top with whipped cream, chocolate shavings, or a dusting of cocoa powder.
3. Slice with a sharp, warm knife for clean edges.

Tips for a Perfect Coffee Cheesecake
Room Temperature Ingredients – This ensures a smooth, lump-free filling.
Don’t Overmix – Incorporate eggs just until combined to avoid cracks.
Use a Water Bath – Helps the cheesecake bake evenly and stay creamy.
Chill Thoroughly – The texture improves after a full overnight chill.
Get Creative – Add a swirl of chocolate ganache or a layer of coffee mousse on top.

Serving Suggestions

• Pair with a cup of espresso or iced latte
• Drizzle with caramel or mocha sauce
• Serve with a chocolate-dipped biscotti on the side
• Add a sprinkle of sea salt for a sweet-savory touch

How to Store & Reheat

Storing:

• Keep in the fridge in an airtight container for up to 5 days.
• For best presentation, store without toppings and garnish just before serving.

Freezing:

• Freeze slices individually wrapped or the whole cheesecake for up to 2 months.
• Thaw overnight in the fridge before serving.

Reheating:

• Cheesecake is best served cold or at room temperature. No need to reheat.

Frequently Asked Questions

1. Can I use brewed coffee instead of instant espresso?
   Instant espresso gives a stronger flavor without adding liquid. Brewed coffee is too diluted.
2. How can I prevent cracks in the cheesecake?
   Use a water bath, don’t overmix, and let it cool slowly in the oven after baking.
3. Can I make this with decaf?
   Absolutely! Just use decaf instant espresso powder.
4. What if I don’t have sour cream?
   You can substitute with plain Greek yogurt for a similar texture.
5. Can I use a different crust?
   Yes! Chocolate cookie crumbs or Biscoff cookies make great alternatives.

Final Thoughts

This Creamy Coffee Cheesecake is a dreamy dessert that delivers bold coffee flavor in every luxurious bite. Whether you’re baking for a dinner party, a birthday, or a quiet weekend at home, this cheesecake will impress with its texture and taste.
Make it once and it’ll become your favorite sweet pick-me-up!

Preparation Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 6 hours (or overnight)
Cuisine: American

Nutritional Information (Per Serving – 1 of 12 slices):
Calories: 390 | Protein: 7g | Carbohydrates: 32g | Fat: 26g | Fiber: 1g | Sodium: 270mg

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