Decadent Coffee Lover’s Cheesecake That's Pure Bliss

Experience the rich flavors of the Coffee Lover’s Cheesecake, blending creamy cheesecake with the invigorating essence of coffee.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 4

Total Time 5 20

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Feel free to substitute with gluten-free cookies for a different take.
1/4 cup Unsweetened Cocoa Powder Opt for high-quality brands for the best taste.
1/4 cup Brown Sugar Can substitute with coconut sugar for a unique flavor.
2 tablespoons Granulated Sugar Sweetens the cheesecake without altering its delightful flavor.
1/2 cup Unsalted Butter Use dairy-free butter for a vegan alternative.

For the Filling

16 ounces Cream Cheese (full-fat) Avoid low-fat options for the best results.
1 teaspoon Vanilla Extract
3 large Eggs Swap with aquafaba for a vegan version.
1 cup Brewed Espresso or Strong Coffee Ensure it's cooled before adding.
2 tablespoons Coffee Liqueur Omit for a non-alcoholic version.
1 pinch Salt Enhances overall flavors.

For Garnishing (optional)

1/4 cup Chocolate Shavings or Whole Coffee Beans Though optional, they elevate the presentation beautifully.

Equipment

Springform pan
mixing bowl
Electric Mixer

Method

Step-By-Step Instructions

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, unsweetened cocoa powder, brown sugar, and melted unsalted butter. Press firmly into the bottom of your springform pan and bake for 10 minutes.
Beat the softened cream cheese on medium speed for 2-3 minutes until smooth.
Gradually add granulated sugar, vanilla extract, and a pinch of salt. Continue mixing for another 2-3 minutes.
Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
Slowly pour in the cooled espresso and coffee liqueur, blend on low speed until fully combined.
Pour the filling over the cooled crust and bake for 55-60 minutes until edges are set.
Turn off the oven and leave the door ajar for 1 hour. Chill in the refrigerator for at least 4 hours.
Run a knife around the edges of the springform pan to serve. Garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 240mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is room temperature for a creamy filling. Using a water bath method while baking prevents cracks and helps the cheesecake bake evenly.

Tried this recipe?

Let us know how it was!