Coffee Cheesecake
This creamy Coffee Cheesecake combines the smooth taste of cream cheese with the bold flavor of espresso, all sitting on a crunchy chocolate crust. Perfect for any occasion!
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.
Notes
For serving, slice and serve chilled. Top with whipped cream, chocolate shavings, or cocoa powder. Store leftovers in the refrigerator for up to a week. For longer storage, freeze for up to three months.