Coffee Cheesecake

I love making this Coffee Cheesecake because it combines two of my favorite things—rich, creamy cheesecake and bold coffee flavor. The smooth, velvety cheesecake filling pairs perfectly with the slight bitterness of coffee, making it a great dessert for coffee lovers. Topped with a coffee-flavored whipped cream, it’s a deliciously indulgent treat that’s perfect for any occasion.

Why I’ll Love This Recipe

I enjoy how the coffee flavor adds depth and sophistication to the classic cheesecake. The contrast between the creamy filling and the crunchy graham cracker crust makes each bite a delightful experience. Plus, the coffee-infused whipped cream on top elevates the flavor to the next level, making this cheesecake feel extra special and decadent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 1 tablespoon instant coffee granules (optional, for extra flavor)

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• 1 tablespoon instant coffee granules dissolved in 2 tablespoons warm water (or strong brewed coffee)

• 1/4 cup sour cream

• 1/4 cup heavy cream

For the Coffee Whipped Cream:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 tablespoon instant coffee granules (dissolved in 1 tablespoon warm water)

• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust:

   • Preheat the oven to 325°F (163°C).

   • In a bowl, I mix the graham cracker crumbs, sugar, and melted butter together. If I want an extra coffee flavor, I can stir in the instant coffee granules here.

   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

   • Bake the crust for 8-10 minutes, or until lightly golden. Remove it from the oven and let it cool while I prepare the cheesecake filling.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, I beat the softened cream cheese with an electric mixer until smooth and creamy.

   • Add the sugar and continue to beat until well combined.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the vanilla extract and the dissolved coffee mixture (or brewed coffee).

   • Finally, I add the sour cream and heavy cream, mixing until smooth and well incorporated.

3. Assemble the Cheesecake:

   • Pour the cheesecake batter into the cooled crust. Smooth the top with a spatula.

   • Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.

   • Turn off the oven and leave the cheesecake in for an additional hour with the oven door slightly ajar to cool slowly, which helps prevent cracking.

   • After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to allow it to set completely.

4. Make the Coffee Whipped Cream:

   • In a mixing bowl, I beat the heavy cream, powdered sugar, dissolved coffee granules, and vanilla extract until soft peaks form.

   • I stop when the whipped cream is fluffy but not too stiff, so it’s light and creamy.

5. Serve the Cheesecake:

   • Once the cheesecake is fully chilled, I remove it from the springform pan and transfer it to a serving plate.

   • Top with the coffee whipped cream, spreading it evenly over the surface of the cheesecake.

   • Optionally, I can sprinkle a bit of cocoa powder or chocolate shavings on top for added flair and flavor.

Servings and Timing

This recipe yields 12 servings. Prep time is about 15 minutes for the crust and filling, with a baking time of 50-60 minutes. After cooling and chilling, the cheesecake is ready to serve. Total time is about 5-6 hours, but most of that is chilling time.

Variations

I like to change it up by:

• Adding a layer of chocolate ganache on top of the cheesecake before the whipped cream for a mocha twist.

• Mixing in chocolate chips or toffee bits into the filling for a little extra texture and flavor.

• Making mini cheesecakes using a muffin tin or individual tart pans for portion-controlled treats.

• Swapping the instant coffee with a shot of espresso for an even stronger coffee flavor.

Storage / Reheating

I store the cheesecake in an airtight container in the refrigerator for up to 5 days. I don’t recommend reheating it, as it’s best enjoyed cold or at room temperature. If you have leftover whipped cream, it can be stored in the fridge for a day or two as well.

FAQs

1. Can I use regular brewed coffee instead of instant coffee?
Yes! You can substitute brewed coffee for the instant coffee granules, but make sure the coffee is strong to give the cheesecake the right flavor.

2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. In fact, it gets better after sitting in the fridge for a few hours or overnight, which allows the flavors to meld together.

3. Can I use a store-bought crust?
Yes! If you want to save time, you can use a store-bought graham cracker crust. Just be sure to follow the instructions for pre-baking it, if required.

4. How do I know when the cheesecake is done?
The cheesecake is done when the edges are firm, and the center is slightly jiggly. If you gently shake the pan, the center should still move slightly but not be liquid.

5. Can I make this cheesecake without coffee?
Yes! If you prefer a non-coffee flavor, you can leave out the coffee and increase the vanilla or add a splash of chocolate extract for a different flavor profile.

Conclusion

This Coffee Cheesecake is a delightful dessert that perfectly blends the rich flavors of cheesecake and coffee. The creamy filling, crunchy graham cracker crust, and coffee-infused whipped cream make it an indulgent treat that’s sure to impress. Whether for a special celebration or just a coffee lover’s treat, this cheesecake is the perfect combination of creamy, bold, and decadent!