Name: coffee cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 1 tbsp instant espresso powder (or strong coffee); 1 tsp vanilla extract; 3 large eggs; 1/4 cup sour cream; 1/4 cup heavy cream; 1/4 cup strong brewed coffee; 2 tbsp powdered sugar; 1/2 tsp vanilla extract

Description

This indulgent Coffee Cheesecake combines the rich, creamy texture of cheesecake with the bold flavor of coffee. With a buttery graham cracker crust and a smooth coffee-infused filling, it’s the perfect dessert for coffee lovers.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tbsp instant espresso powder (or strong coffee)
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream

For the coffee glaze:

1/4 cup strong brewed coffee
2 tbsp powdered sugar
1/2 tsp vanilla extract

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Dissolve the instant espresso powder in 1 tablespoon of warm water and add it to the cream cheese mixture along with the vanilla extract. Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until fully combined.
Assemble the cheesecake: Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 1 hour, then transfer to the refrigerator and chill for at least 4 hours or overnight.
Make the coffee glaze: In a small bowl, whisk together the brewed coffee, powdered sugar, and vanilla extract until smooth. Drizzle over the chilled cheesecake just before serving.
Serve: Slice and enjoy your delicious, coffee-infused cheesecake!

Notes

For a stronger coffee flavor, add more instant espresso powder to the filling.
Make sure the cheesecake is fully chilled before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 1 hour