The Ultimate Coffee Lover’s Cheesecake Recipe
Indulge in the rich, creamy decadence of The Ultimate Coffee Lover’s Cheesecake. This recipe combines a chocolate-infused graham cracker crust with a smooth, espresso-flavored cream cheese filling, perfectly balanced with hints of vanilla and a touch of coffee liqueur for an extra depth of flavor. It’s baked to silky perfection and chilled until ready, making it the ideal dessert for coffee enthusiasts seeking a gourmet treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
Filling
- 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
Garnish (optional)
- Chocolate shavings
- Coffee beans
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake evenly.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, cocoa powder, brown sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then set aside to cool.
- Beat the Cream Cheese: Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until smooth and creamy, ensuring no lumps remain.
- Add Sugar and Flavor: Gradually add granulated sugar to the cream cheese, continuing to beat. Then add vanilla extract and salt, mixing thoroughly to incorporate all flavors.
- Incorporate the Eggs: Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing which can cause cracks.
- Mix in Coffee: Slowly pour in the cooled brewed espresso and coffee liqueur (if using), blend until the mixture is smooth, creamy, and uniform in color.
- Assemble the Cheesecake: Pour the coffee cream cheese filling over the cooled crust, spreading the top evenly with a spatula.
- Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set the texture and enhance the flavors.
- Serve: Remove the cheesecake from the springform pan carefully. Optionally garnish with chocolate shavings or coffee beans. Slice and serve chilled for the perfect coffee-infused dessert experience.
Notes
- For a more intense coffee flavor, use espresso instead of regular brewed coffee.
- Do not overmix the batter after adding eggs to avoid a dense texture or cracking during baking.
- Allow the cheesecake to cool slowly in the oven to minimize cracks on the surface.
- Chilling overnight improves flavor and texture significantly.
- Use a water bath if desired to create an even creamier texture and further prevent cracking.
Keywords: coffee cheesecake, espresso cheesecake, coffee dessert, chocolate crust cheesecake, creamy cheesecake recipe
