Description
This Creamy Coffee Cheesecake is a rich, velvety dessert combining the smoothness of cream cheese with the bold flavor of coffee. Featuring a crunchy graham cracker crust, a luscious coffee-infused filling, and a decadent chocolate coffee ganache topping, it’s an irresistible treat perfect for coffee lovers and special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
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 1 tablespoon hot water)
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup coffee liqueur (optional)
- 1/4 cup all-purpose flour
Ganache Topping
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon instant coffee granules
Instructions
- Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and optional cinnamon. Stir in the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until the crust is slightly golden, then remove and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until fully incorporated. Add eggs one at a time, mixing well after each addition to ensure an even texture. Stir in vanilla extract, dissolved instant coffee, sour cream, heavy cream, and coffee liqueur if using. Add the flour last and mix just until combined and smooth.
- Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles. Optionally, place the springform pan in a water bath to prevent cracking. Bake for 50-60 minutes at 325°F (165°C), or until the edges are set and the center remains slightly jiggly. After baking, leave the oven door ajar and let the cheesecake cool inside for one hour. Then remove and allow to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the ganache topping: Heat the heavy cream in a microwave-safe bowl until hot but not boiling. Stir in semi-sweet chocolate chips and instant coffee granules until the mixture is smooth and glossy. Allow the ganache to cool to room temperature before topping the cheesecake.
- Assemble and serve: Remove the chilled cheesecake from the springform pan. Pour the cooled ganache evenly over the top, spreading gently to cover the surface. Garnish as desired, then slice and serve chilled alongside your favorite coffee or tea.
- Enjoy: Savor the rich, velvety coffee cheesecake paired with the decadent chocolate coffee ganache for a perfect indulgent dessert experience.
Notes
- Using a water bath while baking helps prevent cracks on the cheesecake surface.
- Make sure all cream cheese is softened to room temperature for a smooth batter with no lumps.
- The coffee liqueur is optional but adds an extra depth of flavor.
- Allowing the ganache to cool before pouring prevents it from melting the cheesecake topping.
- Refrigerate the cheesecake overnight for best texture and flavor development.
- Store any leftovers covered in the fridge for up to 4 days.
