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Creamy Coffee Cheesecake Recipe

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★★★★★

4.5 from 102 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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