Why Make This Recipe
If you love coffee and cheesecake, this Coffee Cheesecake Recipe is a perfect match for you! This creamy dessert combines the rich, smooth taste of cream cheese with the bold flavor of espresso. Plus, the chocolate crust adds a delightful crunch. It’s a unique treat that’s perfect for any occasion, whether it’s a family gathering, a dinner party, or just a cozy night in.
How to Make Coffee Cheesecake
Ingredients
FOR THE CRUST:
- 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
- 5 tablespoons unsalted butter, melted
FOR THE FILLING:
- 24 oz (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
- 2 tablespoons hot water
- ¼ teaspoon salt
- 3 large eggs
Directions
Preheat and Prep the Pan: Set the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
Make the Crust: Combine the crushed chocolate cookies and melted butter in a bowl. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Scrape down the sides of the bowl to ensure even mixing.
Add Sugar and Mix: Add the granulated sugar to the cream cheese and beat until fully combined and smooth.
Incorporate Liquid Ingredients: In a small bowl, dissolve the espresso powder in hot water. Add the sour cream, vanilla extract, espresso mixture, and salt to the batter. Mix until well blended.
Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated. Avoid overbeating to prevent adding too much air into the batter.
Pour and Smooth: Pour the batter over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
Bake the Cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes. The edges should be set and the center should still have a slight jiggle when gently shaken.
Cool Gradually: Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool slowly. This helps prevent cracking.
Chill Completely: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.
How to Serve Coffee Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can top it with whipped cream, chocolate shavings, or even a sprinkle of cocoa powder for an extra touch. This dessert pairs beautifully with a cup of coffee or a glass of milk.
How to Store Coffee Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure to cover it tightly with plastic wrap or store it in an airtight container. It can last up to a week in the fridge. If you want to keep it longer, you can freeze the cheesecake for up to three months. Just wrap it well, and thaw it in the fridge before serving.
Tips to Make Coffee Cheesecake
- Make sure your cream cheese is fully softened before starting. This will help create a smooth filling.
- To prevent cracks, don’t overbeat the batter. Mix just until combined.
- For a stronger coffee flavor, you can increase the amount of espresso powder.
Variation
If you want a twist, try adding chocolate chips to the filling or a coffee flavored ganache on top. You could also substitute the chocolate crust with a traditional graham cracker crust for a different taste.
FAQs
1. Can I use a different type of cookie for the crust?
Yes! You can use any kind of chocolate cookie for the crust, or even try a graham cracker crust if you prefer.
2. Is there a non-dairy option for this recipe?
There are various non-dairy cream cheese alternatives available that you can use to make a dairy-free cheesecake.
3. Can I make this cheesecake without espresso powder?
Yes, if you don’t have espresso powder, you can use instant coffee granules instead, or even omit it for a plain cheesecake flavor.
Coffee Cheesecake
Ingredients
For the Crust
- 1.5 cups 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie) Can use any chocolate cookie.
- 5 tablespoons 5 tablespoons unsalted butter, melted Ensure butter is fully melted.
For the Filling
- 24 oz 24 oz (3 blocks) full-fat cream cheese, softened Cream cheese should be fully softened for best results.
- 1 cup 1 cup granulated sugar
- ¾ cup ¾ cup sour cream
- 1 tablespoon 1 tablespoon vanilla extract
- 1 tablespoon 1 tablespoon espresso powder For a stronger coffee flavor, increase the amount.
- 2 tablespoons 2 tablespoons hot water To dissolve the espresso powder.
- ¼ teaspoon ¼ teaspoon salt
- 3 large 3 large eggs Add eggs one at a time to avoid overbeating.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan. Line the bottom with parchment paper to prevent sticking.
- Combine the crushed chocolate cookies and melted butter in a bowl. Stir until evenly coated, then press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and lump-free, scraping down the sides of the bowl.
Mixing the Filling
- Add the granulated sugar to the cream cheese and beat until well combined.
- In a small bowl, dissolve the espresso powder in hot water. Add the sour cream, vanilla extract, espresso mixture, and salt to the batter. Mix until well blended.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated.
Baking
- Pour the batter over the cooled crust in the springform pan and gently tap to release any air bubbles.
- Bake the cheesecake for 55 to 65 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually.
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight before slicing and serving.
