Creamy Coffee Cheesecake Recipe That’s Rich, Velvety & Irresistible
A smooth and silky cheesecake infused with bold coffee flavor on a rich chocolate cookie crust. Perfectly balanced and irresistibly creamy, it’s a coffeehouse dessert made for home.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
Ingredients
For the crust:
1¾ cups crushed chocolate cookies
5 tbsp unsalted butter, melted
For the filling:
24 oz full-fat cream cheese, room temperature
¾ cup granulated sugar
¾ cup sour cream
1 tbsp vanilla extract
1½ tbsp instant espresso powder
2 tbsp hot water
3 large eggs
Optional garnish:
Whipped cream
Chocolate shavings or cocoa powder
Instructions
-
Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
-
Mix crushed cookies and butter. Press into pan and bake 8–10 minutes. Cool.
-
Dissolve espresso powder in hot water.
-
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and espresso mixture.
-
Mix in eggs one at a time on low speed until just combined.
-
Pour into crust. Bake in a water bath for 55–65 minutes.
-
Cool 1 hour in oven, then refrigerate 4+ hours.
-
Garnish and serve chilled.
Notes
Use room temperature ingredients. Adjust espresso to taste.