Description
Rich chocolate graham cracker crust cradles heavenly “coffee cheesecake” swirled with espresso-infused cream cheese filling. Dessert enthusiasts will savor each silky bite of this luxurious café-inspired treat that promises pure indulgence.
Ingredients
Scale
Dairy Base:
- 680 g (24 oz) cream cheese
- 250 ml (1 cup) heavy cream
- 120 ml (1/2 cup) sour cream
- 2 large eggs
- 50 g (1/4 cup) butter
Coffee Components:
- 60 ml (1/4 cup) espresso or strong coffee
- 15 g (2 tbsp) instant coffee powder
- 30 ml (2 tbsp) coffee liqueur (optional)
Crust and Sweeteners:
- 200 g (2 cups) graham cracker crumbs
- 100 g (1/2 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and a pinch of salt in a mixing bowl, pressing the mixture firmly into the pan’s base to create an even crust.
- Whip cream cheese at room temperature until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate granulated and brown sugars into the cream cheese, mixing until fully integrated and velvety.
- Blend in sour cream, heavy cream, and vanilla extract, creating a silky smooth consistency.
- Dissolve instant coffee powder in freshly brewed espresso, allowing it to cool slightly before adding to the mixture.
- Fold in eggs one at a time, mixing gently to maintain the batter’s lightness and prevent overmixing.
- Optional: Stir in coffee liqueur for an enhanced aromatic depth.
- Pour the coffee-infused cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours or overnight to allow complete cooling and flavor development.
- Release from springform pan, slice, and serve chilled for the ultimate creamy coffee dessert experience.
Notes
- Check cream cheese temperature to ensure smooth, lump-free texture by leaving it out for 30-45 minutes before mixing.
- Prevent crust from becoming soggy by baking it for 10 minutes before adding the filling, creating a crisp foundation.
- Use freshly brewed espresso for more intense coffee flavor, enhancing the overall depth and richness of the cheesecake.
- Customize the coffee intensity by adjusting the amount of instant coffee powder and espresso to suit personal taste preferences.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 397
- Sugar: 25 g
- Sodium: 253 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg