Coffee Cheesecake
This Coffee Cheesecake is a bold, creamy dessert fusion of rich espresso flavor and velvety cheesecake texture. Built on a crunchy cookie crust and optionally topped with mocha ganache or whipped cream, it’s a showstopper for coffee lovers and cheesecake fans alike. Great for dinner parties, birthdays, or cozy weekends, this recipe blends comfort with café-style flair—and it’s surprisingly easy to make with expert tips included!
Equipment
- 9-inch springform pan
- Roasting pan (for water bath)
- Aluminum foil
- Hand or stand mixer
- Mixing bowls
- Whisk & rubber spatula
- Cooling rack
- Sharp knife
- Optional: Fine-mesh sieve, offset spatula
Ingredients
For the Crust:
- 1½ cups crushed graham crackers or espresso cookies (Oreos or Biscoff)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar (optional)
- 1 pinch salt
- ½ teaspoon cinnamon (optional)
For the Filling:
- 24 oz (3 packages) full-fat cream cheese, room temp
- 1 cup granulated sugar
- ¾ cup sour cream, room temp
- 1 tablespoon vanilla extract
- 2–3 tablespoons espresso powder or ¼ cup brewed espresso/cold brew concentrate
- 3 large eggs, room temp
Optional Toppings:
- Whipped cream
- Chocolate curls or cocoa powder
- Mocha ganache or caramel drizzle
Instructions
- Prep Oven & Pan: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil. Set aside.
- Make the Crust: Combine crushed cookies/graham crackers, melted butter, sugar, salt, and cinnamon. Press firmly into the bottom of the springform pan. Bake for 8–10 minutes. Let cool slightly.
- Make Coffee Cheesecake Filling:In a large bowl, beat cream cheese until very smooth (1–2 minutes). Add sugar and beat until just combined. Mix in sour cream and vanilla.In a small cup, dissolve espresso powder in 2–3 tablespoons hot water (or use brewed espresso). Add to batter.Beat in eggs one at a time, mixing on low and scraping bowl as needed. Do not overmix.
- Bake in a Water Bath:Pour batter over the crust and smooth top. Place pan in a large roasting dish. Fill outer dish with hot water halfway up the sides of the cheesecake pan.Bake for 55–70 minutes until edges are set and center is slightly jiggly.
- Cool & Chill:Turn oven off, crack door open, and let cheesecake cool inside for 1 hour. Remove, then refrigerate uncovered for at least 4 hours or overnight.
- Serve:Top with optional whipped cream, ganache, or chocolate shavings. Slice using a hot, sharp knife for clean cuts.
Notes
- Room temperature ingredients ensure a smoother batter and reduce overmixing risk.
- Wrap pan tightly in foil to avoid leaks in the water bath.
- For mocha variation, stir in 4–6 oz melted dark chocolate with espresso.
- For clean slices, dip your knife in hot water and wipe clean between cuts.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.