Coffee Cheesecake Recipe: Easy & Delicious (Print Version)

Coffee Cheesecake Recipe for a delightful dessert! Learn my easy, delicious homemade coffee cheesecake recipe with personal tips & tricks. Perfect for any occasion.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 95 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ For the Coffee Cheesecake Filling

04 - 32 oz (4 blocks) full-fat cream cheese, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - ¾ cup full-fat sour cream
08 - 1 tsp vanilla extract
09 - ½ cup strong brewed coffee, cooled

→ For the Coffee Swirl

10 - 1 tbsp instant espresso powder or instant coffee
11 - 2 tbsp hot water

→ For Garnish (Optional)

12 - Fresh whipped cream
13 - Chocolate shavings

# Instructions:

01 - Preheat your oven to 325°F (160°C). Grab a 9-inch springform pan. Now, for the crust: in a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your springform pan. I use the bottom of a glass to get it really compact. Pop it into the oven for about 8-10 minutes, just until it's slightly golden and smells toasty. Let it cool a bit while you make the filling. Honestly, this step is pretty straightforward, but don't overbake the crust, or it'll be too hard.
02 - While the crust cools, get to your filling. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until it's super smooth and fluffy. This is where you want to make sure there are no lumps; it's essential for that silky cheesecake texture. Scrape down the sides of the bowl often. Once it's smooth, gradually add the granulated sugar, beating until it's fully incorporated and the mixture looks light and airy. I usually go a little slower here, just to make sure everything gets happy together.
03 - Reduce the mixer speed to low. Add the large eggs one at a time, beating just until each is combined. Seriously, don't overmix the eggs! Overmixing adds too much air, which can cause cracks later. Then, gently fold in the sour cream and vanilla extract until everything is just barely combined. Finally, slowly stream in the cooled strong brewed coffee. Mix until it's uniform, but again, resist the urge to beat it vigorously. This part always smells amazing, like a coffee shop in my kitchen!
04 - In a small bowl, whisk together the instant espresso powder (or instant coffee) with about 2 tablespoons of hot water until it's completely dissolved and forms a dark, concentrated coffee paste. This is your swirl magic! Pour about two-thirds of the cheesecake batter over your cooled crust in the springform pan. Drizzle half of the coffee paste over the batter. Then, pour the remaining cheesecake batter on top, and drizzle the rest of the coffee paste. Use a knife or skewer to gently swirl the coffee through the batter. Don't over-swirl, you want distinct streaks!
05 - Okay, this is the part that used to scare me, but it's not so bad! Wrap the bottom of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. Carefully transfer this whole setup to your preheated oven. Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle. I always keep an eye on it, feeling like a nervous parent.
06 - Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake sit in the oven for an hour to cool gradually. This helps prevent cracks. After an hour, remove it from the water bath and the roasting pan, unwrap the foil, and let it cool completely on a wire rack at room temperature. Then, the hardest part: cover it loosely and refrigerate for at least 6 hours, or even better, overnight. I know, the wait is torture, but it's so worth it for that perfect set for your coffee cheesecake!

# Notes:

01 - Always use room temperature cream cheese and eggs for a smooth, lump-free batter.
02 - Chilling overnight is not optional for a perfectly set cheesecake; trust me on this one.
03 - If you're out of vanilla extract, a tiny dash of almond extract can work in a pinch, but it will change the flavor profile.
04 - Serve with fresh whipped cream and chocolate shavings for an extra special touch.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - electric mixer
04 - mixing bowls
05 - whisk
06 - aluminum foil

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g

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