Coffee Cheesecake

A rich and creamy coffee cheesecake made with espresso powder and a buttery graham cracker crust; perfect for coffee lovers craving a decadent dessert with bold flavor.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Chill Time: 4

Total Time: 5 10

Servings: slices

Calories: 420kcal

Cost: $12

Equipment

1 9-inch springform pan
1 Stand or hand mixer
1 Rubber spatula
Mixing bowls
Measuring cups and spoons
1 Wire rack

Ingredients

Crust

1.5 cups Graham cracker crumbs finely crushed
0.33 cup butter melted, unsalted preferred
0.25 cup granulated sugar
1 pinch salt

Filling

24 oz cream cheese softened
0.75 cup powdered sugar
3 large eggs
1 cup sour cream full-fat recommended
3 tablespoon instant espresso powder
2 tablespoon coffee liqueur optional (e.g. Kahlua)
1 teaspoon vanilla extract pure
0.25 cup heavy cream warmed for espresso bloom

Topping

1 cup whipped cream for decoration
chocolate drizzle optional garnish
coffee beans for garnish

Instructions

Mix crust ingredients and press into pan. Bake 10 minutes.
Mix crust ingredients and press into pan. Bake 10 minutes.
Beat cream cheese until smooth. Add powdered sugar.
Add eggs one by one, mixing well after each addition.
Bloom espresso powder in warm cream, then add to batter.
Mix in sour cream, coffee liqueur (if using), and vanilla extract.
Pour filling over crust and smooth the top.
Bake for 45–50 minutes, then let cool in oven 1 hour with door slightly open.
Cool at room temperature, then refrigerate for at least 4 hours or overnight.
Top with whipped cream, chocolate drizzle, and coffee beans before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition