Creamy Coffee Cheesecake Recipe
Introduction
This Coffee Cheesecake combines the rich flavors of creamy cheesecake with a bold coffee twist. It’s a perfect dessert for coffee lovers looking for a smooth and indulgent treat.
Ingredients
- 16 oz cream cheese, softened
- 1 cup brewed strong coffee, cooled
- 3/4 cup granulated sugar
- 1 prepared graham cracker crust (9-inch)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a large bowl, beat the softened cream cheese until smooth and creamy.
- Step 2: Gradually add the sugar and continue to mix until well combined and smooth.
- Step 3: Slowly pour in the cooled coffee, mixing gently until the batter is uniform in texture and color.
- Step 4: Pour the coffee cheesecake batter into the prepared graham cracker crust, smoothing the top evenly.
- Step 5: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.
- Step 6: Remove from the oven and allow the cheesecake to cool to room temperature.
- Step 7: Cover and chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
Tips & Variations
- Use espresso instead of regular brewed coffee for a stronger coffee flavor.
- Top with whipped cream or chocolate shavings for extra indulgence.
- For a gluten-free option, substitute the graham cracker crust with an almond or oat-based crust.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature or enjoy chilled for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, dissolve instant coffee granules in a small amount of hot water, then cool before adding to the cheesecake mixture.
How do I prevent cracks on the cheesecake surface?
Bake the cheesecake in a water bath or place a pan of hot water in the oven to maintain moisture and reduce cracking.
PrintCreamy Coffee Cheesecake Recipe
This rich and creamy Coffee Cheesecake combines the smooth texture of classic cheesecake with a bold coffee flavor, making it the perfect dessert for coffee lovers. Featuring a buttery crust and a luscious coffee-infused cream cheese filling, this dessert is baked to perfection and chilled to set, resulting in a decadent and satisfying treat.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Coffee Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (optional, for creaminess)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the coffee cream cheese filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the sugar and continue beating until well combined. Add the dissolved instant coffee and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If using, fold in the sour cream gently to enhance creaminess.
- Assemble and bake the cheesecake: Pour the coffee cream cheese mixture over the cooled crust in the springform pan, spreading it evenly. Place the pan on the middle rack of your preheated oven. Bake for about 55 to 65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to maintain a creamy texture.
- Chill the cheesecake: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove it from the oven and let it come to room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until it is fully chilled and firm.
- Serve: Run a knife around the edges of the pan to loosen the cheesecake before releasing the springform. Slice with a warm, clean knife for neat slices and serve chilled. Optionally, garnish with whipped cream or a dusting of cocoa powder.
Notes
- Using room temperature cream cheese ensures a smooth filling without lumps.
- Dissolving instant coffee granules in hot water intensifies the coffee flavor without gritty texture.
- To prevent cracks, avoid overmixing and sudden temperature changes during baking and cooling.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
- The cheesecake can be stored covered in the refrigerator for up to 5 days.
Keywords: coffee cheesecake, creamy cheesecake, baked cheesecake, coffee dessert, cream cheese dessert
