The Ultimate Coffee Lover’s Cheesecake Recipe
Indulge in the rich, creamy delight of the ultimate coffee lover’s cheesecake! This recipe combines a buttery cocoa-infused graham cracker crust with a smooth, espresso-flavored cream cheese filling. Perfect for satisfying both your sweet tooth and caffeine cravings, this cheesecake features freshly brewed espresso and optional coffee liqueur for depth of flavor. Ideal for coffee enthusiasts looking to elevate their dessert game with a luscious homemade treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 20 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 or coffee beans
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, unsweetened cocoa powder, brown sugar, and melted butter. Mix thoroughly until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool completely.
- Beat the Cream Cheese: Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until smooth and creamy, which ensures a silky texture in the filling.
- Add Sugar and Flavor: Gradually add granulated sugar while continuing to mix, then stir in vanilla extract and salt until fully incorporated for balanced sweetness and flavor depth.
- Incorporate the Eggs: Add the eggs one at a time on low speed, mixing just until each egg blends in without overmixing to maintain a light, airy consistency.
- Mix in Coffee: Slowly pour in the cooled brewed espresso and optional coffee liqueur. Blend until the filling is smooth and free of lumps, infusing the cheesecake with rich coffee flavor.
- Assemble the Cheesecake: Pour the coffee filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface.
- Bake the Cheesecake: Bake for 55 to 60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool slowly inside for about 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to firm up properly.
- Serve: Carefully remove the cheesecake from the springform pan and garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled for the ultimate coffee-flavored dessert experience.
Notes
- For a stronger coffee flavor, use high-quality freshly brewed espresso.
- Coffee liqueur is optional but adds a rich, boozy depth to the cheesecake.
- Do not overmix the batter after adding eggs to prevent cracks on the cheesecake surface.
- Allowing the cheesecake to cool slowly in the oven helps avoid cracking.
- Chilling overnight intensifies the flavors and improves texture.
- The cheesecake can be stored in the refrigerator for up to 4 days.
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