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Coffee Lover’s Cheesecake

Irresistible Coffee Lover’s Cheesecake for Your Sweet Cravings

Indulge in the luxurious experience of Coffee Lover’s Cheesecake, blending creamy cheesecake with bold coffee flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling 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 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for gluten-free version.
  • 2 tablespoons Unsweetened Cocoa Powder Can be replaced with extra graham cracker crumbs if needed.
  • 1/4 cup Brown Sugar White sugar can be used but changes flavor profile.
  • 1/2 cup Unsalted Butter Coconut oil or margarine can be used for dairy-free version.
For the Filling
  • 16 oz Cream Cheese Use full-fat for best texture.
  • 1 cup Granulated Sugar Adjust with more brown sugar or alternatives as desired.
  • 1 teaspoon Vanilla Extract Almond extract can be used for variation.
  • 3 large Eggs Must be at room temperature.
  • 1 cup Brewed Espresso or Strong Coffee Always use fresh for best results.
  • 1 tablespoon Coffee Liqueur Optional for extra coffee flavor.
  • 1/4 teaspoon Salt Opt for sea salt for better flavor.

Equipment

  • Mixing bowl
  • Electric Mixer
  • 9-inch springform pan

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 325°F (160°C). Gather baking materials and your springform pan.
  2. Combine graham cracker crumbs, cocoa powder, and brown sugar in a bowl. Add melted butter and mix until resembles wet sand. Press mixture into the bottom of the springform pan. Bake for 10 minutes and let cool.
  3. Beat cream cheese in a large bowl until smooth. Gradually add sugar, then vanilla and salt, mixing until blended.
  4. Add eggs one at a time on low speed, fully incorporating each before adding the next to prevent overmixing.
  5. Gently pour in cooled espresso or strong coffee and coffee liqueur (if using) and beat until creamy, about 1-2 minutes.
  6. Pour filling over the cooled crust, spreading evenly. Bake for 55-60 minutes until edges are set but center jiggles slightly.
  7. Turn off the oven and crack the door open, allowing cheesecake to cool for 1 hour. Refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 800IUCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Consider using a water bath for an ultra-creamy texture.

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