Coffee Cheesecake Recipe

Introduction

This Coffee Cheesecake combines the rich, creamy texture of classic cheesecake with the deep, bold flavor of espresso. It’s the perfect dessert for coffee lovers looking to impress with something both elegant and indulgent.

Ingredients

• For the crust:
• 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
• 5 tablespoons unsalted butter, melted
• For the filling:
• 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup granulated sugar
• ¾ cup sour cream
• 1 tablespoon vanilla extract
• 1 tablespoon espresso powder
• 2 tablespoons hot water
• ¼ teaspoon salt
• 3 large eggs

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Step 2: In a bowl, combine the crushed chocolate cookies and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes, then remove from the oven and let cool.
3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Scrape down the sides to ensure even mixing.
4. Step 4: Add the granulated sugar to the cream cheese and beat until fully combined and smooth.
5. Step 5: In a small bowl, dissolve the espresso powder in the hot water. Add the sour cream, vanilla extract, espresso mixture, and salt to the cream cheese mixture. Mix until well blended.
6. Step 6: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated to avoid adding too much air.
7. Step 7: Pour the batter over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles.
8. Step 8: Bake the cheesecake for 55 to 65 minutes. The edges should be set, while the center will still have a slight jiggle when gently shaken.
9. Step 9: Turn off the oven and crack the door open. Leave the cheesecake inside to cool slowly for 1 hour. This helps prevent cracking.
10. Step 10: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before serving.

Tips & Variations

• For a more intense coffee flavor, increase the espresso powder to 1½ tablespoons.
• Use a water bath during baking to keep the cheesecake extra creamy and reduce cracking.
• Top the cheesecake with whipped cream or chocolate shavings for added texture and decoration.
• If you prefer a gluten-free crust, substitute crushed gluten-free chocolate cookies.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, you can substitute instant coffee for espresso powder, but the flavor may be milder. Adjust the amount to taste, starting with 1 tablespoon.

How do I prevent my cheesecake from cracking?

Slow cooling is key. Let the cheesecake cool gradually in the oven with the door cracked open, and avoid overbeating the batter to minimize air bubbles that cause cracks.

Coffee Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This decadent Coffee Cheesecake combines a rich chocolate cookie crust with a creamy coffee-infused filling for a delightful dessert that’s perfect for coffee lovers. The cheesecake is baked to perfection with a smooth, velvety texture and a subtle espresso flavor that complements the sweetness of the cream cheese. It’s an ideal treat for gatherings or an indulgent personal dessert.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
• 5 tablespoons unsalted butter, melted

For the Filling

• 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup granulated sugar
• ¾ cup sour cream
• 1 tablespoon vanilla extract
• 1 tablespoon espresso powder
• 2 tablespoons hot water
• ¼ teaspoon salt
• 3 large eggs

Instructions

1. Preheat and Prep the Pan: Set the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Make the Crust: Combine the crushed chocolate cookies and melted butter in a bowl. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Scrape down the sides of the bowl to ensure even mixing.
4. Add Sugar and Mix: Add the granulated sugar to the cream cheese and beat until fully combined and smooth.
5. Incorporate Liquid Ingredients: In a small bowl, dissolve the espresso powder in the hot water. Add the sour cream, vanilla extract, espresso mixture, and salt to the batter. Mix until well blended.
6. Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated. Avoid overbeating to prevent adding too much air into the batter.
7. Pour and Smooth: Pour the batter over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
8. Bake the Cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes. The edges should be set and the center should still have a slight jiggle when gently shaken.
9. Cool Gradually: Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool slowly. This helps prevent cracking.
10. Chill Completely: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before serving to allow it to fully set and develop flavor.

Notes

• Remove the filling from the cookies before crushing to avoid bitterness and excess sweetness.
• Be careful not to overbeat the eggs to prevent air bubbles that can cause cracks.
• Gradual cooling in the oven helps prevent cracks by allowing the cheesecake to settle slowly.
• Chilling the cheesecake thoroughly enhances its texture and flavor.
• Use a water bath if you prefer extra creamy cheesecake and to further prevent cracking.

Keywords: coffee cheesecake, chocolate cookie crust, espresso cheesecake, baked cheesecake, creamy dessert