Description
This ultra-creamy coffee cheesecake blends rich espresso flavor with a buttery graham crust—perfect for café-style dessert lovers!
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
Filling
3 (8 oz) packages cream cheese, softened
1 cup sour cream
½ cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 Tbsp instant coffee granules
¼ cup hot water
¼ cup heavy cream
Topping (Optional)
1 Tbsp cocoa powder, for dusting
Instructions
Prepare crust:
Mix crumbs, sugar, and melted butter; press into bottom of a springform pan. Bake at 325 °F (163 °C) for 10 min. Cool.
Brew coffee:
Dissolve 1 Tbsp instant coffee in ¼ cup hot water; let cool slightly.
Make filling:
Beat cream cheese, sour cream, sugar, and vanilla until smooth. Add eggs one at a time, incorporating well. Stir in coffee mixture and heavy cream until just blended.
Bake cheesecake:
Pour filling over cooled crust. Bake 50–60 min at 325 °F until the center is barely set and slightly jiggly.
Cool gradually:
Turn off oven; crack door and let rest inside for 1 hour. Transfer to wire rack to cool completely.
Chill:
Refrigerate for at least 4 hours or overnight.
Serve:
Just before serving, dust the top lightly with cocoa powder for a finishing touch.
Notes
Chocolate Ganache Mocha Cheesecake: Drizzle warm ganache on top once chilled.
Mocha Crust Twist: Swap graham crackers for crushed chocolate cookies.
Textural Upgrade: Fold in mini chocolate chips before baking.
Caramel Macchiato Version: Swirl in caramel sauce before baking.
Extra Coffee Kick: Use espresso powder instead of instant coffee.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Café-style
