Ah, the heavenly delight of cheesecake! There’s something incredibly indulgent about a creamy coffee cheesecake that captivates dessert lovers. I remember the first time I tried my hand at making it— the rich blend of cream cheese and espresso instantly transported my taste buds to a café in Italy. It’s the perfect dessert for gatherings, family brunches, or even a quiet night in when you crave something sweet yet sophisticated. The best part? This luscious cheesecake is surprisingly easy to whip up, making it a go-to recipe for both novice and seasoned bakers alike.

Why You’ll Love This Dish
This Creamy Coffee Cheesecake stands out for numerous reasons. Firstly, its irresistible combination of flavors takes your classic cheesecake to a whole new level. The robust note of espresso perfectly balances the sweetness, offering an adult twist to this beloved dessert. Plus, it’s incredibly versatile—perfect for special occasions or an everyday treat.

But don’t just take my word for it. Here’s what one delighted home baker had to say:
"I made this for my sister’s birthday, and it was a huge hit! It’s rich, creamy, and the coffee flavor is just right. Everyone asked for seconds!"

How This Recipe Comes Together
Making this enchanting cheesecake involves several simple steps. First, you’ll create a buttery graham cracker crust that sets the flavor foundation. Then, a decadent cream cheese filling comes into play, enriched with sour cream and a generous splash of coffee. Finally, a velvety ganache crowns your creation. Each phase is straightforward, ensuring you’ll be basking in praise before you know it.

What You’ll Need
To recreate this luxurious indulgence, gather the following ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup strong brewed espresso
1 cup heavy cream
1/2 cup semi-sweet chocolate, chopped

Note: You can substitute the graham cracker crumbs with crushed Oreos for a chocolatey twist!

Step-by-Step Instructions

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.
In a large mixing bowl, beat the softened cream cheese until it’s super smooth. Gradually add in the sugar, continuing to beat until fluffy.
Add eggs one by one, mixing thoroughly after each addition for even incorporation.
Next, swirl in the sour cream, vanilla extract, and brewed espresso until everything is well-blended.
Pour this luxurious mixture over the cooled crust in the springform pan.
Bake in your preheated oven for 55-60 minutes, or until the edges are set while the center retains a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
Remove it from the oven and let it cool at room temperature for one hour before transferring it to the refrigerator for a minimum of 4 hours or preferably overnight.
To make the ganache, heat the heavy cream in a saucepan until it simmers, then pour it over the chopped chocolate. Stir until it’s silky smooth and let it cool slightly.
Once your cheesecake has set, pour the coffee ganache on top, spreading it evenly across the surface.
Chill again for at least 30 minutes before slicing and serving. Enjoy each creamy bite!

Best Ways to Enjoy It
Serving this cheesecake isn’t just about slicing and serving; it’s an experience! Consider garnishing your masterpiece with whipped cream, chocolate shavings, or a sprinkle of cocoa powder for that extra flair. Serve it with a hot cup of coffee or a scoop of vanilla ice cream for contrasting flavors and textures that will elevate your dessert to a whole new level.

How to Store & Freeze
To keep your cheesecake fresh, store it tightly covered in the refrigerator for up to five days. It’s ideal if you serve it within a few days, but it can also be frozen for up to three months. Make sure to wrap it securely to prevent freezer burn—just thaw it in the fridge before serving.

Pro Chef Tips

Ensure all ingredients are at room temperature for easier mixing and a smoother filling.
Be cautious to not overbake. A slightly jiggly center is key for that creamy texture.
For extra espresso flavor, consider adding a touch more brewed espresso to the filling or using espresso powder.

Creative Twists
While this recipe is a classic, feel free to get creative! Swap the chocolate ganache for a salted caramel topping or mix in flavored extracts like almond or hazelnut. You could even experiment with different crusts, using crushed nuts or cookies like chocolate wafers.

Common Questions

What is the best way to tell when my cheesecake is done?
Look for set edges and a slightly jiggly center; this ensures a creamy texture when cooled.
Can I use different flavors of cream cheese?
Absolutely! Flavored cream cheeses can add a unique twist to your cheesecake. Just keep the classic ratios in mind.
How do I know if my cheesecake is safe to eat if stored?
If it’s been kept properly stored in the fridge or freezer and not left out at room temperature for more than two hours, it should be perfectly safe to enjoy!

So, gather your ingredients and get ready to impress your friends and family with this delightful Creamy Coffee Cheesecake. Happy baking!

Creamy Coffee Cheesecake

A rich and indulgent creamy coffee cheesecake with a buttery graham cracker crust and a velvety ganache topping, perfect for special occasions or everyday treats.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Dessert, Sweet

Cuisine Italian

Servings 12 slices

Calories 420 kcal

Ingredients

For the crust

1 1/2 cups graham cracker crumbs Can substitute with crushed Oreos for a chocolatey twist.
1/4 cup sugar
1/2 cup unsalted butter, melted

For the filling

4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup strong brewed espresso

For the ganache

1 cup heavy cream
1/2 cup semi-sweet chocolate, chopped

Instructions

Preparation

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.

Making the filling

In a large mixing bowl, beat the softened cream cheese until it’s super smooth. Gradually add in the sugar, continuing to beat until fluffy.
Add eggs one by one, mixing thoroughly after each addition for even incorporation.
Next, swirl in the sour cream, vanilla extract, and brewed espresso until everything is well-blended.
Pour this luxurious mixture over the cooled crust in the springform pan.

Baking

Bake in your preheated oven for 55-60 minutes, or until the edges are set while the center retains a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
Remove it from the oven and let it cool at room temperature for one hour before transferring it to the refrigerator for a minimum of 4 hours or preferably overnight.

Making the ganache

To make the ganache, heat the heavy cream in a saucepan until it simmers, then pour it over the chopped chocolate. Stir until it’s silky smooth and let it cool slightly.
Once your cheesecake has set, pour the coffee ganache on top, spreading it evenly across the surface.
Chill again for at least 30 minutes before slicing and serving.