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Coffee Cheesecake Recipe

  • Author: Sally Thompson
  • Prep Time: 25 minutes
  • Chill Time: 4 hours
  • Cook Time: 1 hour
  • Total Time: 5 hours 25 minutes
  • Yield: 12 slices 1x

Description

Craving a dessert that blends your love of coffee and creamy indulgence? This Coffee Cheesecake is your dream come true. Perfect for fans of café-inspired desserts, this recipe delivers a rich espresso flavor balanced by velvety cream cheese and a decadent chocolate cookie crust. It’s ideal for impressing guests at dinner parties, adding sophistication to brunch, or treating yourself to a luxurious bite of something sweet.

 

With its bold coffee notes and melt-in-your-mouth texture, this cheesecake offers everything you want in a dessert: rich, creamy, and unforgettable. Whether you’re hunting for easy dinner desserts, breakfast ideas for special mornings, or a showstopping sweet to round out your food ideas, this easy recipe is the perfect fit. The aroma, the look, the flavor—it all says: “you need to make this.”

Ingredients

Scale

For the crust:

  • 1 ½ cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water (to dissolve espresso powder)
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream (or sour cream)
  • 3 large eggs

For the topping (optional):

  • Whipped cream
  • Cocoa powder for dusting
  • Coffee beans for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the crust: Combine cookie crumbs and melted butter in a bowl. Press into the pan base and slightly up the sides. Bake for 8–10 minutes. Let cool.
  3. Prepare espresso mix: Dissolve espresso powder in hot water. Set aside.
  4. Mix filling: Beat cream cheese until smooth. Add sugar and mix until fluffy. Mix in espresso blend and vanilla.
  5. Add cream and eggs: Mix in heavy cream, then eggs one at a time, beating just until incorporated.
  6. Assemble: Pour batter over crust. Tap to release air bubbles. Place pan in a roasting pan and pour hot water around the base (about halfway up the springform).
  7. Bake at 325°F (160°C) for 55–70 minutes, until center jiggles slightly.
  8. Cool in oven with door cracked for 1 hour. Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight.
  9. Garnish with whipped cream, cocoa, and coffee beans before serving.

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Find it online: https://sallymeals.com/coffee-cheesecake-recipe/