Description
Rich, creamy, and full of bold coffee flavor, this Coffee Cheesecake combines the smoothness of a classic cheesecake with a touch of espresso. Topped with a coffee-infused glaze, it’s the perfect dessert for coffee lovers.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tbsp instant espresso powder (or strong coffee)
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the coffee glaze:
- 1/4 cup strong brewed coffee
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Dissolve the espresso powder in 1 tablespoon of warm water and add it to the mixture along with the vanilla. Add eggs, one at a time, mixing well after each. Stir in sour cream and heavy cream.
- Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour, then remove from the oven and refrigerate for at least 4 hours or overnight.
- Make the coffee glaze: Whisk together the brewed coffee, powdered sugar, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
- Serve: Slice and enjoy this rich, coffee-flavored cheesecake!
Notes
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Dissolve the espresso powder in 1 tablespoon of warm water and add it to the mixture along with the vanilla. Add eggs, one at a time, mixing well after each. Stir in sour cream and heavy cream.
- Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour, then remove from the oven and refrigerate for at least 4 hours or overnight.
- Make the coffee glaze: Whisk together the brewed coffee, powdered sugar, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
- Serve: Slice and enjoy this rich, coffee-flavored cheesecake!
- Prep Time: 20 minutes
- Cook Time: 1 hour