Espresso Cheesecake Recipe
This rich and creamy Espresso Cheesecake combines the smooth texture of classic cheesecake with the bold, robust flavor of espresso. Perfect for coffee lovers, this dessert features a graham cracker crust and a luscious filling infused with espresso powder, baked to a perfect set and cooled for the ideal slice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons espresso powder
For the Crust
- 1 prepared graham cracker crust (9-inch)
Instructions
- Prepare Filling: In a large mixing bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the espresso powder until fully incorporated.
- Fill the Crust: Pour the espresso cheesecake filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
- Bake: Preheat your oven to 325°F (163°C). Bake the cheesecake for 45-55 minutes or until the edges are set but the center still slightly jiggles when you gently shake the pan.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Use freshly brewed espresso powder for an intense coffee flavor.
- To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven floor to create steam.
- Let the cheesecake cool gradually to avoid surface cracks.
- Best served chilled and can be garnished with whipped cream or chocolate shavings.
Keywords: espresso cheesecake, coffee cheesecake, dessert, baked cheesecake, graham cracker crust
Find it online: https://cookwithyana.com/espresso-cheesecake-recipe/
