Coffee Cheesecake

Why You’ll Love This Recipe

I love how the deep flavor of coffee transforms this classic dessert into something uniquely indulgent. The creaminess of the cheesecake paired with the espresso-like kick makes this a standout treat, especially for coffee lovers. Whether for a dinner party or a quiet evening in, it’s a showstopper with every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• ¼ cup melted butter

Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup sour cream

• ½ cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 tablespoon instant coffee granules

• ¼ cup hot water

• ¼ cup heavy cream

Topping (optional):

• 1 tablespoon cocoa powder, for dusting

Directions

1. I preheat the oven to 325°F (163°C).

2. I mix the graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl, pressing the mixture into the bottom of a springform pan.

3. I bake the crust for 10 minutes, then set it aside to cool.

4. I dissolve the instant coffee granules in hot water and let it cool slightly.

5. In a large bowl, I beat the cream cheese, sour cream, remaining sugar, and vanilla extract until smooth.

6. I add the eggs one at a time, mixing well after each addition.

7. I stir in the coffee mixture and heavy cream until just combined.

8. I pour the batter over the cooled crust and smooth the top.

9. I bake for 50–60 minutes, until the center is nearly set but still slightly jiggly.

10. I turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

11. I cool it completely on a rack, then refrigerate for at least 4 hours or overnight.

12. Before serving, I dust the top with cocoa powder if I want a little extra flair.

Servings and Timing

• Servings: 10

• Prep time: 20 minutes

• Cook time: 60 minutes

• Chill time: 4 hours

• Total time: 5 hours 20 minutes

• Calories: ~380 kcal per slice

Variations

• I add a chocolate ganache layer on top for extra richness.

• I use a chocolate cookie crust instead of graham crackers for a mocha vibe.

• I fold in mini chocolate chips for added texture.

• I swirl in caramel sauce before baking for a caramel macchiato version.

• I substitute espresso powder for a stronger coffee punch.

Storage/Reheating

I store the cheesecake in the refrigerator for up to 5 days, tightly covered. For longer storage, I freeze individual slices wrapped in plastic and foil, then thaw them overnight in the fridge. I don’t recommend reheating—it’s best served cold.

FAQs

Can I use brewed coffee instead of instant granules?

No, brewed coffee is too diluted. I use instant granules dissolved in less water for stronger flavor without changing the texture.

Do I need a water bath?

Not for this version. Cooling it slowly in the oven helps prevent cracks without a water bath.

Can I make it ahead of time?

Absolutely—I usually make it the night before to allow it to chill completely.

How do I prevent the cheesecake from cracking?

I avoid overmixing, bake at a gentle temperature, and cool it gradually in the oven.

What’s the best way to slice it neatly?

I use a sharp knife dipped in warm water, wiping clean between slices for smooth cuts.

Conclusion

This Coffee Cheesecake is one of my go-to desserts when I want something rich, creamy, and full of flavor. It’s elegant enough for special occasions, yet simple enough to make whenever I’m craving something decadent with a coffee kick. Each slice is a perfect blend of bold and sweet.