Print

Rich Baked Coffee Cheesecake Recipe

A whole coffee cheesecake with a dark chocolate crust, featuring a slice cut out, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this straightforward tutorial to make a creamy, baked cheesecake infused with deep coffee flavor. This recipe balances rich espresso notes with a smooth, tangy filling.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup strong brewed espresso or 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
  • 3 large eggs
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar and flour until just combined.
  4. Mix in the vanilla extract and the prepared espresso liquid. Beat on low speed until smooth.
  5. Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix. Gently stir in the sour cream.
  6. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a deeper coffee flavor, use 3 tablespoons of instant espresso powder dissolved in the water.
  • If you prefer a no-bake version, skip the oven steps and chill the filling for 8 hours after pouring it over the crust.
  • Use high-quality cream cheese for the best creamy texture.
  • Serve this decadent coffee dessert with a light chocolate ganache drizzle for a mocha cheesecake finish.

Nutrition

Find it online: https://rosatasty.com/coffee-cheesecake-recipe-baked-creamy/