Name: Creamy Coffee Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 oz (3 packages) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 2 tablespoons instant espresso powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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This creamy coffee cheesecake combines the smooth richness of cream cheese with a delightful espresso kick, all nestled atop a buttery graham cracker crust. It's the perfect dessert for coffee lovers who crave a decadent treat with a little caffeine boost.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

½ cup sour cream

¼ cup heavy cream

2 tablespoons instant espresso powder

1 teaspoon vanilla extract

¼ teaspoon salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and beat until well combined.

Add the eggs one at a time, beating on low speed after each addition until just blended.

Mix in the sour cream, heavy cream, espresso powder, vanilla extract, and salt. Beat until smooth and evenly combined.

Pour the batter over the cooled crust in the springform pan.

Place the pan on a baking sheet and bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Optional: Garnish with whipped cream and a light dusting of cocoa powder or espresso powder before serving.

Servings and Timing

Servings: 12

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 5 hours 20 minutes (including cooling and refrigerating)

Storage/Reheating

To store leftovers, I recommend covering the cheesecake tightly with plastic wrap or aluminum foil and refrigerating it for up to 5 days. If you'd like to freeze it, wrap it well in plastic wrap and aluminum foil, and it will keep for up to 2 months. To thaw, just leave it in the refrigerator overnight.

Reheating isn't necessary for this cheesecake, as it’s best served cold, but if you prefer it at room temperature, let it sit out for about 30 minutes before serving.

FAQs

How do I prevent my cheesecake from cracking?

To prevent cracking, I always make sure to cool the cheesecake in the oven with the door slightly ajar for about an hour after baking. This gradual cooling helps prevent any sudden temperature changes that could cause cracks.

Can I make this cheesecake without espresso powder?

If you're not a fan of coffee, you can easily leave out the espresso powder and substitute it with a little vanilla or even cocoa powder for a chocolate-flavored cheesecake.

How do I know when my cheesecake is done?

I keep a close eye on the edges, which should be set and firm, while the center should still have a slight jiggle when I gently shake the pan. This tells me it's cooked through but not overdone.

Can I use a different crust?

Absolutely! If I don't have graham crackers, I sometimes use crushed Oreos or even vanilla wafer cookies for a different flavor twist.

Can I make this cheesecake in advance?

Yes! In fact, I find that cheesecakes often taste even better the next day once the flavors have had time to meld together. Just make sure to refrigerate it for at least 4 hours or overnight before serving.

Conclusion

This creamy coffee cheesecake is a perfect combination of rich, velvety cream cheese and aromatic coffee flavor. It’s a dessert that’ll please both coffee aficionados and cheesecake lovers alike. I love how easy it is to prepare yet impressively decadent when it’s time to serve. Whether it’s for a special occasion or just a treat for yourself, this dessert is sure to become a favorite.

Recipe:

Creamy Coffee Cheesecake

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Author: Cheryl
Total Time: 5 hours 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and beat until well combined.
Add the eggs one at a time, beating on low speed after each addition until just blended.
Mix in the sour cream, heavy cream, espresso powder, vanilla extract, and salt. Beat until smooth and evenly combined.
Pour the batter over the cooled crust in the springform pan.
Place the pan on a baking sheet and bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Optional: Garnish with whipped cream and a light dusting of cocoa powder or espresso powder before serving.