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Coffee Lovers Espresso Cheesecake

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4.2 from 167 reviews

This rich and creamy coffee cheesecake is a dream dessert for coffee lovers, blending a smooth cheesecake base with bold espresso flavors and a chocolatey graham cracker crust. Perfectly baked and chilled for optimal texture, this indulgent treat is enhanced with optional coffee liqueur and garnished with chocolate shavings or coffee beans for an elegant finish.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 0.5 cups unsweetened cocoa powder
  • 0.5 cups brown sugar
  • 0.5 cups unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup brewed espresso or strong coffee, cooled
  • 0.25 cups coffee liqueur (optional)
  • 0.25 teaspoon salt

Garnish

  • Chocolate shavings or coffee beans for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the correct temperature before baking the crust and cheesecake.
  2. Prepare Crust: In a medium bowl, combine graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix thoroughly until well combined, then press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and allow to cool completely.
  3. Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring no lumps remain.
  4. Add Sugar and Flavorings: Gradually add granulated sugar to the cream cheese, continuing to mix. Add vanilla extract and salt, blending until fully incorporated and the batter is smooth.
  5. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing, which can cause cracks.
  6. Incorporate Coffee: Slowly pour the cooled espresso and coffee liqueur (if using) into the mixture, blending until the batter is smooth and creamy with no lumps.
  7. Fill Pan: Pour the prepared coffee cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top evenly.
  8. Bake Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside the oven for about 1 hour to prevent cracking.
  9. Chill: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight, to develop the best flavor and texture.
  10. Serve: Carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled, enjoying the rich and bold coffee flavor.

Notes

  • For best flavor and texture, chill the cheesecake overnight before serving.
  • Using cooled espresso ensures the batter doesn’t overheat and curdle.
  • Do not overmix the batter after adding eggs to prevent cracks in the cheesecake.
  • Slow cooling in the oven after baking helps to minimize cracks and improve texture.
  • Optional coffee liqueur adds a deeper coffee flavor but can be omitted for a non-alcoholic version.

Find it online: https://yumfoodusa.com/coffee-lovers-espresso-cheesecake/