Description
If you love the bold richness of coffee and the silky indulgence of cheesecake, this Creamy Coffee Cheesecake is your dream dessert. With a smooth coffee-infused filling, buttery cookie crust, and an optional whipped cream topping, it’s the perfect blend of dessert decadence and café elegance—ideal for dinner parties, birthdays, or whenever you need a sweet pick-me-up.
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Ingredients
For the Crust:
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1½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Coffee Cheesecake Filling:
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3 packages (8 oz each) cream cheese, softened
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¾ cup granulated sugar
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1 tbsp cornstarch or flour
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1 tsp vanilla extract
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1 tbsp instant coffee granules or espresso powder
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2 tbsp hot water (to dissolve coffee)
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3 large eggs
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½ cup sour cream or Greek yogurt
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Pinch of salt
Optional Toppings:
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Sweetened whipped cream
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Chocolate shavings or cocoa powder
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Coffee beans or crushed biscotti
Instructions
Step 1: Prepare the Crust
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Preheat your oven to 325°F (160°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press the mixture into the bottom of a springform pan. Use the back of a spoon or flat glass to pack it tightly.
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Bake for 10 minutes, then let cool while preparing the filling.
Step 2: Dissolve the Coffee
5. In a small cup, stir the instant coffee or espresso powder with 2 tbsp hot water until fully dissolved. Let cool slightly.
Step 3: Make the Cheesecake Filling
6. In a large bowl, beat the softened cream cheese until smooth.
7. Add sugar, cornstarch, and salt. Beat until fully combined and fluffy.
8. Mix in the vanilla extract and dissolved coffee mixture.
9. Add eggs one at a time, mixing just until combined (don’t overbeat).
10. Fold in sour cream gently until the batter is smooth.
Step 4: Bake the Cheesecake
11. Pour the filling over the crust in the springform pan.
12. For best results, place the pan in a roasting tray and pour in hot water halfway up the sides (water bath method).
13. Bake for 50–60 minutes, or until the center is just set but slightly wobbly.
14. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Step 5: Chill & Serve
15. Refrigerate the cheesecake for at least 4 hours or overnight.
16. Before serving, top with whipped cream, chocolate curls, or coffee beans if desired.
17. Slice with a warm knife for clean edges and serve chilled.
Notes
Use Room Temperature Ingredients – Prevents lumps in the batter.
Don’t Overmix – Helps avoid cracks and maintains creamy texture.
Use a Water Bath – Provides gentle, even heat for perfect baking.
Chill Fully – Allows the cheesecake to set properly before slicing.
Customize the Crust – Use chocolate cookies or oreos for a mocha vibe.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cuisine: American-European Fusion