Introduction

Indulge your coffee cravings with this rich and creamy cheesecake that perfectly blends espresso and chocolate flavors. The Ultimate Coffee Lover’s Cheesecake is a delightful dessert for any occasion, offering a smooth texture and a bold coffee kick.

The image shows a round layered dessert with three distinct layers on a dark gray plate placed on a white marbled surface. The bottom layer is a dark brown crumbly base with a rough texture. Above it is a thick, smooth white cream layer in the middle. The top layer is a shiny, bright yellow glaze covering the entire surface. On top of the dessert, there are chocolate shavings and coffee beans scattered in the center, creating a textured, rich decoration. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup brewed espresso or strong coffee, cooled
1/4 cup coffee liqueur (optional)
1/4 teaspoon salt
Chocolate shavings or coffee beans for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a medium bowl, combine the graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4: Gradually add the granulated sugar while mixing. Then, blend in the vanilla extract and salt until well incorporated.
Step 5: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
Step 6: Slowly pour in the cooled espresso and coffee liqueur, if using. Mix until the filling is smooth and creamy with no lumps.
Step 7: Pour the coffee cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Step 8: Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about 1 hour.
Step 9: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 10: Carefully remove the cheesecake from the pan. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled.

Tips & Variations

Use cold-brew coffee instead of espresso for a smoother, less acidic flavor.
Substitute coffee liqueur with additional brewed coffee if you prefer a non-alcoholic option.
For a more intense chocolate flavor, add a tablespoon of melted dark chocolate to the filling before baking.
Line the springform pan with parchment paper to prevent sticking when removing the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and serve chilled or at room temperature.

How to Serve

The image shows a round dessert with three clear layers sitting on a white marbled surface. The bottom layer is dark brown and crumbly, looking like crushed chocolate cookies or cake. The middle layer is thick, smooth, and creamy, light beige in color, probably a mousse or cheesecake. The top layer is thin, glossy, and a golden caramel color, giving a shiny finish. On top, there is a small pile of chocolate shavings and whole coffee beans arranged in the center. The dessert is on a white plate with a slightly speckled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, dissolve instant coffee granules in hot water to make a strong coffee base if you don’t have espresso on hand. Just make sure it is cooled before adding to the batter.

How do I prevent the cheesecake from cracking?

To avoid cracks, do not overmix the batter and bake the cheesecake gently at a low temperature. Cooling it slowly in the oven after baking also helps prevent sudden temperature changes that cause cracking.