Coffee Cheesecake Recipe: My Favorite Easy Dessert (Print Version)

Coffee Cheesecake Recipe that's surprisingly easy and so delicious. Learn my favorite tips and tricks for this creamy, dreamy dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups (about 180g) graham cracker crumbs
02 - ¼ cup (50g) granulated sugar
03 - ½ cup (113g) unsalted butter, melted

→ Cheesecake Core

04 - 2 lbs (900g) full-fat cream cheese, softened to room temperature
05 - 1 ½ cups (300g) granulated sugar
06 - 4 large eggs, room temperature
07 - ⅔ cup (160g) sour cream, room temperature
08 - 1 tsp vanilla extract

→ Flavor Boosters

09 - 2 tbsp instant espresso powder
10 - 2 tbsp hot water
11 - 2 tbsp Kahlua or other coffee liqueur (optional)
12 - Pinch of salt

→ Garnish & Toppings

13 - Whipped cream (for serving)
14 - Chocolate shavings or cocoa powder (for serving)
15 - Whole coffee beans (optional, for decoration)

# Instructions:

01 - First things first, preheat that oven to 325°F (160°C). Grab a 9-inch springform pan, my trusty sidekick for any cheesecake adventure. Crush your graham crackers until they're fine crumbs; I usually just throw them in a food processor, but a bag and a rolling pin work too, a bit messier though! Melt your unsalted butter, then mix it with the crumbs and a bit of sugar. Press this glorious mixture firmly into the bottom of your pan. Honestly, this is where I always get crumbs everywhere, but it's part of the fun! Pop that crust in the oven for about 10 minutes, then let it cool while you get the filling ready.
02 - While the crust is doing its thing, let's get that coffee flavor brewing. In a small bowl, whisk together your instant espresso powder with the hot water until it's completely dissolved. You want a smooth, concentrated coffee liquid. This is crucial for that rich coffee taste in our Coffee Cheesecake Recipe. If it's gritty, your cheesecake will be gritty, and nobody wants that! Sometimes I get a little overzealous with the water, so be precise here. Set it aside to cool slightly while you work on the cream cheese base.
03 - Now for the main event! In a large bowl, using an electric mixer, beat your softened cream cheese and the remaining granulated sugar together until it's super smooth and fluffy. Seriously, scrape down the sides of the bowl often! You want no lumps here. This is where patience pays off. Once it's creamy, beat in the sour cream and vanilla extract until just combined. Don't overmix! Overmixing introduces too much air, which can lead to cracks later, and trust me, I've had my share of cracked cheesecakes.
04 - Next, crack in your eggs, one at a time, mixing on low speed just until each is incorporated. Again, do not overmix! We're just trying to bring them into the fold, not whip them into a frenzy. Finally, gently fold in your cooled espresso mixture and, if you're feeling adventurous, that splash of Kahlua. The batter should look luscious and uniform. This Coffee Cheesecake Recipe is starting to smell amazing already, that deep coffee aroma is just heavenly.
05 - Pour your beautiful cheesecake batter over the cooled crust in the springform pan. Now, for the water bath – it’s a game-changer for preventing cracks and ensuring even baking. Wrap the bottom of your springform pan tightly with heavy-duty aluminum foil (I usually use two layers, just in case, because a leaky water bath is a true kitchen disaster!). Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a steamy environment that bakes the cheesecake gently.
06 - Carefully transfer the whole setup to your preheated oven. Bake for about 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. This gradual cooling helps prevent cracking. Then, remove it from the water bath, take off the foil, and let it cool completely on a wire rack before chilling in the fridge for at least 4 hours, or even better, overnight! Trust me, the chill time is non-negotiable for the best Coffee Cheesecake Recipe experience. Once chilled, gently run a knife around the edge before releasing the springform. Garnish with whipped cream and chocolate shavings if you're feeling fancy. It's truly a masterpiece!

# Notes:

01 - Don't overmix the batter once eggs are added; it's a game-changer for a creamy texture.
02 - Keep it chilled; it honestly tastes even better on day two once flavors meld.
03 - Tried decaf espresso once, worked fine, but the kick from regular espresso is definitely missed.
04 - A light dusting of cocoa powder or a drizzle of chocolate syrup is a simple, elegant serving touch.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - roasting pan (for water bath)
05 - aluminum foil
06 - wire rack

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 8-12g

Back