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
Scale
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