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Creamy Coffee Cheesecake Recipe
Emily

Creamy Coffee Cheesecake

A luscious baked cheesecake infused with rich coffee flavor and a hint of creaminess. With a buttery graham cracker crust and silky smooth filling, this dessert is perfect for coffee lovers looking for an indulgent treat.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp instant coffee granules
  • 1/4 cup hot water
  • 3 large eggs
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • 1/4 cup coffee liqueur (optional)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk

Method
 

  1. Preheat oven to 325°F (160°C). Grease or line a 9-inch springform pan.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
  3. Dissolve instant coffee granules in hot water and let cool.
  4. Beat cream cheese and 1 cup sugar until smooth. Add flour and mix well. Gradually add eggs one at a time, then stir in dissolved coffee, heavy cream, vanilla, and coffee liqueur if using.
  5. Pour filling over crust. Bake for 55–60 minutes until edges are set but center jiggles. Turn off oven, leave door ajar, and let cool 1 hour.
  6. Refrigerate at least 4 hours or overnight. Before serving, loosen edges with a knife and remove springform sides.

Notes

For an extra coffee kick, increase the instant coffee to 2 tablespoons. If you prefer a lighter flavor, skip the coffee liqueur. Always let the cheesecake chill overnight for best results.