Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
If you’re like me and adore the rich, bold flavor of coffee combined with the creamy goodness of cheesecake, then you’re in for a treat with this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe. What makes this cheesecake stand out is that coffee-infused graham cracker crust—without needing a water bath during baking! It’s a game changer because it’s easier to prep without the fuss and delivers a perfectly smooth, velvety texture every single time.
This cheesecake works beautifully as a special weekend dessert or a cozy, late-night treat when you crave that caffeine boost but in cake form! I’ve made it for brunches, coffee dates, and even holiday gatherings, and every time guests are blown away by how decadent and flavorful it is. If you love coffee and cheesecake (which I know you do), you definitely have to try this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe at least once.
Ingredients You’ll Need
These ingredients come together harmoniously to build layers of flavor, from the robust coffee notes in the crust to the smooth, luscious filling. I always recommend using room temperature ingredients for the best texture, especially with cheesecakes.
- Butter: Unsalted is best so you can control the saltiness; it binds the crust perfectly.
- Graham cracker crumbs: Freshly crushed from whole crackers gives that lovely, rustic texture — none of that pre-packaged dustiness.
- Sugar: A little sweetness to balance the coffee’s bitterness.
- Instant coffee granules: Dry and direct from the container — don’t brew it here, you want that concentrated punch.
- Baking spray: To make sure your crust doesn’t stick to the pan, trust me on this one.
- Cream cheese: The star of the filling; ensure it’s softened to room temperature to avoid lumps.
- Sour cream: Adds a subtle tang that brightens the flavor and helps the texture stay creamy.
- Eggs: Large and room temperature; eggs are essential for setting the cheesecake.
- Half and half or cream: Adds richness without weighing down the filling.
- Instant coffee (dry): Again, straight from the can — infuses that unmistakable coffee flavor evenly.
- Warm water: To dissolve the instant coffee for a smooth, balanced infusion.
- All-purpose flour: Just a bit, to help the cheesecake hold its shape well without being cakey.
- Whipped cream and chocolate covered espresso beans: Perfect garnishes to amp up the coffee vibes when serving.
Variations
One of the things I love about this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe is how easy it is to tweak to suit different tastes or occasions. Feel free to experiment and make it truly yours!
- For an extra mocha kick: I sometimes add a tablespoon of cocoa powder to the crust or filling. It’s like a mini coffee-chocolate party that’s hard to resist.
- Non-dairy option: Swap cream cheese and sour cream for dairy-free alternatives and use almond milk or oat cream instead of half and half. Perfect if you’re dairy sensitive but still want that coffee cheesecake fix.
- Spicy twist: Adding a pinch of cinnamon or chili powder to the crust brings warmth and surprise, perfect for autumn or holiday vibes.
- Nutty crust: Mix in chopped toasted pecans or walnuts with the graham cracker crumbs to add crunch and dimension.
How to Make Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
Step 1: Get the Crust Just Right
Start by melting your butter gently — don’t rush or you’ll lose control of the texture. Combine the graham cracker crumbs, sugar, and instant coffee granules in a bowl, then pour the melted butter in and mix until everything is evenly coated and holds together when pressed. Press this mixture firmly into the bottom of a greased 9-inch springform pan, making sure it’s packed tightly to avoid crumbling when sliced. I like using the bottom of a glass or measuring cup to get a smooth, even surface.
Step 2: Whip Up a Velvety Filling
In a large bowl, beat the cream cheese and sugar together until the mixture is silky without lumps — the key is using room temperature cream cheese. Next, add the sour cream and continue to blend for a few minutes. In a separate small bowl, dissolve the dry instant coffee in warm water; this step is crucial for evenly distributing the coffee flavor throughout the cheesecake. Then add the coffee, eggs one at a time (making sure each one is fully incorporated), half and half, and flour. Mix on low speed until just combined — overmixing can add air and cause cracks.
Step 3: Bake Without the Worry of a Water Bath
Pour the filling over your crust and place the pan in the center of a preheated 325°F oven. No water bath required here—this recipe is designed to give you that creamy texture without the extra fuss. Bake for about 55-65 minutes, until the edges are set and the center still has a slight jiggle. I like to gently tap the pan; if the center doesn’t wobble like gelatin, it’s done. Let it cool at room temperature for a bit, then chill for at least 4 hours, or overnight if you can wait that long!
How to Serve Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
Garnishes
When it comes to garnishes, I keep it simple yet indulgent: a cloud of freshly whipped cream and a few chocolate covered espresso beans sprinkled on top. The whipped cream adds lightness to the dense cheesecake while the espresso beans boost the coffee buzz with a delightful crunch. Sometimes, I dust a little cocoa powder or cinnamon for that extra flair.
Side Dishes
This cheesecake pairs beautifully with a scoop of vanilla bean ice cream or a drizzle of caramel sauce if you want to get fancy. For a lighter option, fresh berries like raspberries or strawberries add freshness and balance the richness perfectly.
Creative Ways to Present
One time, I served this cheesecake in individual mini springform pans for a brunch, making it super easy for guests to grab and enjoy without slicing. Another fun presentation trick is layering thinly sliced cheesecake with chocolate shavings and whipped cream in clear glasses for a parfait-like dessert. It not only looks stunning but highlights every delicious layer.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice (or two), wrap the cheesecake tightly with plastic wrap and store it in the refrigerator. I find it stays fresh and creamy for up to 5 days—plenty of time for a delicious caffeine boost whenever you want it. Keeping it sealed prevents it from absorbing other fridge odors, which can be a cheesecake bummer.
Freezing
I’ve frozen this cheesecake multiple times with great results. Slice it up, wrap each piece individually in plastic and aluminum foil, then freeze in an airtight container. When you want a treat, just thaw in the fridge overnight — it keeps that silky texture and coffee flavor intact, making busy weeknights a little sweeter.
Reheating
This cheesecake is best enjoyed chilled, so I don’t recommend reheating. But if you want to soften it slightly, just let slices sit at room temperature for 15-20 minutes before digging in — it enhances the creaminess without melting the structure or flavor.
FAQs
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Can I use brewed coffee instead of instant coffee in this cheesecake?
It’s best to stick with instant coffee granules for this recipe because they dissolve fully and evenly distribute coffee flavor without adding extra liquid. Brewed coffee might water down the cheesecake and affect the texture, so reserve it for your morning cup instead!
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Why doesn’t this recipe require a water bath?
This particular baked coffee cheesecake is formulated with a bit of flour and sour cream which help stabilize the filling, so it sets without the need for a water bath. That makes it easier and less messy, while still ensuring a creamy, crack-free cheesecake every time.
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What if my cheesecake cracks after baking?
Cracks can happen if the oven temperature is too high or if the cheesecake cools too quickly. To avoid this, bake at a low and steady temperature (325°F here), avoid overmixing, and let the cheesecake cool gradually in the oven with the door slightly open before chilling in the fridge.
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Can I use a different crust instead of the graham cracker coffee crust?
Absolutely! While I love the coffee-infused graham cracker crust for its flavor combo, you could swap in an Oreo crust or even a nut-based crust if you like. Just try to keep the crust pressed firmly and avoid sogginess by baking it beforehand, if needed.
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How long does this cheesecake take to chill properly?
I recommend chilling it for at least 4 hours, but overnight is best for the flavors to fully develop and the texture to set into that perfect creamy firmness.
Final Thoughts
This Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe is one of those desserts I keep coming back to when I want to impress or just indulge myself. The balance between the puckering bite of coffee and the smooth richness of cheesecake hits all the right notes. Trust me, once you make this, you might find yourself craving it on slow Sunday mornings or after casual dinner parties. Go ahead, give it a try and enjoy every luscious bite just like I do!
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Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and creamy baked coffee cheesecake featuring a coffee-infused graham cracker crust and a smooth coffee-flavored filling, topped with whipped cream and chocolate-covered espresso beans. This cheesecake is baked without a water bath, making it simpler while still delivering a luscious texture and intense coffee flavor.
Ingredients
Coffee Infused Graham Cracker Crust
- 1/3 cup butter
- 1 cup graham cracker crumbs (about 7–8 graham crackers, pulverized)
- 2 tbsp sugar
- 1 tbsp instant coffee granules (dry, not brewed)
- Baking spray
Coffee Cheesecake Filling
- 24 oz cream cheese (3 bricks, room temperature)
- 3/4 cup sugar
- 3/4 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- 1/4 cup half and half or cream (room temperature)
- 3 tsp instant coffee granules (dry)
- 1/2 cup warm water
- 1/4 cup all-purpose flour
Garnish
- Whipped cream
- Chocolate covered espresso beans
Instructions
- Prepare the Coffee Crust: Preheat the oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and dry instant coffee granules. Melt the butter and mix it thoroughly with the dry ingredients until the crumbs are evenly moistened. Spray a 9-inch springform pan with baking spray, then press the crust mixture evenly onto the bottom of the pan. Bake the crust for 10 minutes, then set aside to cool while preparing the filling.
- Mix Instant Coffee Solution: In a small bowl, dissolve the 3 teaspoons of instant coffee in 1/2 cup of warm water completely. Let it cool to room temperature to avoid curdling in the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined and fluffy. Add the sour cream and mix well. Then, add the eggs one at a time, mixing gently after each addition to avoid overbeating. Stir in the half and half or cream, followed by the dissolved coffee mixture. Finally, sift in the all-purpose flour and fold it into the batter until just combined and smooth.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface. Place the pan in the preheated oven and bake for approximately 50-60 minutes. The edges should be set, but the center will still have a slight jiggle when gently shaken.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the oven door slightly open for about 1 hour to cool gradually and avoid cracking. Then remove from the oven and allow it to cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set and chilled.
- Serve: Before serving, run a knife around the edge of the pan to loosen, then release the springform. Garnish with whipped cream and chocolate-covered espresso beans on top to enhance the coffee flavor and add texture.
Notes
- Using room temperature ingredients ensures a smooth and creamy batter without lumps.
- Do not overbeat the eggs to prevent cracks during baking.
- Baking without a water bath makes this recipe easier but be sure to cool gradually to avoid cracks.
- You may substitute half and half with heavy cream for a richer texture.
- If you prefer a stronger coffee flavor, increase instant coffee slightly but avoid making it bitter.
Keywords: coffee cheesecake, baked cheesecake, coffee dessert, graham cracker crust, instant coffee dessert
