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Coffee Lover’s Cheesecake

Indulge in Creamy Coffee Lover’s Cheesecake Bliss

Experience the rich flavors of Coffee Lover’s Cheesecake with a creamy texture and decadent taste. Perfect for any gathering!
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Finely crushed for even texture
  • 0.25 cups Unsweetened Cocoa Powder Enhances flavor and adds depth
  • 0.5 cups Brown Sugar Adds moisture and caramel notes
  • 0.25 cups Granulated Sugar Provides additional sweetness
  • 0.5 cups Unsalted Butter Melted to create a cohesive mixture
For the Filling
  • 16 oz Cream Cheese Full-fat for rich texture
  • 1 tsp Vanilla Extract Enhances overall flavor
  • 3 large Eggs Added one at a time for consistency
  • 0.5 cups Brewed Espresso or Strong Coffee Must be cooled before mixing
  • 2 tbl Coffee Liqueur Optional for added flavor
  • 0.25 tsp Salt Balances sweetness
For Garnish (optional)
  • 0.5 cups Chocolate Shavings Optional garnish
  • Whole Coffee Beans Optional garnish

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and prepare your springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, unsweetened cocoa powder, brown sugar, and melted unsalted butter. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes until lightly golden. Allow to cool.
  3. Beat the softened cream cheese until smooth. Gradually add granulated sugar and brown sugar, mixing until incorporated. Scrape down the sides, add vanilla extract and salt, mix to combine.
  4. Incorporate the eggs one at a time, mixing on low speed after each addition until smooth.
  5. Slowly pour the cooled brewed espresso into the mixture, stirring gently. If using, fold in coffee liqueur.
  6. Pour the filling over the cooled crust, smooth the top, and bake for 55-60 minutes. The edges should be set and the center slightly jiggly.
  7. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
  8. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
  9. Remove the cheesecake from the springform pan, garnish with chocolate shavings or whole coffee beans, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 8IUCalcium: 6mgIron: 4mg

Notes

For best results, use finely crushed graham cracker crumbs and allow brewed coffee to cool before adding to the filling. Chilling overnight is recommended for flavor development.

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