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–+ servings
coffee cheesecake

Discover the secrets to making a perfect coffee cheesecake at home with rich, creamy texture and bold coffee flavor everyone will love Coffee cheesecake
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 6 hours
Total Time: 7 hours 35 minutes
Servings: 12 people
Calories: 370kcal
Cost: $15

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Rubber Spatula
  • Roasting Pan
  • Aluminum Foil

Ingredients

  • 2 cups graham cracker crumbs
  • 0.25 cup sugar for crust
  • 0.5 cup butter melted
  • 32 oz cream cheese softened
  • 1 cup sugar for filling
  • 4 large eggs
  • 1 cup sour cream
  • 0.25 cup strong brewed coffee cooled
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 0.25 cup heavy cream

Instructions

  • Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until it resembles wet sand.
  • Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  • Freeze the crust while preparing the filling.
  • Ensure cream cheese is at room temperature, then beat it on medium speed until smooth and fluffy (about 3 minutes).
  • Gradually add 1 cup of sugar and mix well.
  • Add eggs one at a time, mixing well and scraping down the sides after each addition.
  • Dissolve instant espresso powder in the cooled brewed coffee and mix it into the cream cheese mixture.
  • Add sour cream, vanilla extract, and heavy cream; beat on low until just combined.
  • Pour filling over the frozen crust and gently tap the pan to release air bubbles.
  • Wrap the outside of the springform pan with aluminum foil to protect it in the water bath.
  • Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until halfway up the sides of the springform pan.
  • Bake at 325°F for about 75 minutes, until the center jiggles slightly.
  • Turn off the oven, crack the door open, and let the cheesecake sit in the cooling oven for an hour.
  • Remove the cheesecake from the water bath and cool on a wire rack to room temperature.
  • Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best).

Notes

Make sure your cream cheese is soft for a smooth batter and to avoid lumps. Use a water bath to prevent cracks in your cheesecake; it's worth the extra effort. Be patient with the chilling time; a well-chilled cheesecake is easier to slice and tastes better. Enjoy your homemade coffee cheesecake!

Nutrition

Calories: 370kcal | Carbohydrates: 31g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 240mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 10IU | Calcium: 6mg | Iron: 4mg
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