Coffee Cheesecake
Coffee cheesecake is packed full of coffee flavor. It's rich in flavor and incredibly creamy. To finish the coffee cheesecake, I added coffee whipped cream and chocolate covered espresso beans. The best baked cheesecake recipe for coffee lovers!
It's time to embrace your coffee love with this coffee cheesecake! Well that is, if you haven't already. I've been sort of coffee crazy lately with coffee cookies, coffee cupcakes with coffee buttercream and coffee syrup so I can understand if you've given in already.
This baked cheesecake is packed full of coffee flavor. It's rich in flavor and incredibly creamy. To finish the coffee cheesecake, I added coffee whipped cream and chocolate covered espresso beans. My hubby and son aren't huge fans of coffee treats, which is okay with me. It's just more for my tummy, but I do share with my dad who can't get enough of these sort of desserts. He's the only person I know that can go through half a dozen coffee makers in a years time. The man lives off of coffee.
What kind of coffee should I use in the coffee cheesecake?
So, I didn't use strong brewed coffee. I find that in most recipes, it's too much liquid for the amount of coffee flavor I want. To fix that, I like to use instant coffee. It adds a lot less liquid and as much punchy flavor as you want. If you have a specific instant coffee that you prefer, use it.
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Coffee Cheesecake
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons butter melted
Coffee Cheesecake
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 2 tablespoons instant coffee crystals
- 2 teaspoons water
- 4 large eggs
- 1 cup full-fat sour cream
- ½ cup heavy cream
Coffee Whipped Cream
- 1 cup heavy cream
- 1 tablespoon instant coffee
- 1 teaspoon cold water
- ¼ cup powdered sugar
- 12 chocolate covered espresso beans
coffee syrup garnish
Instructions
Crust
- Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
- Firmly press the crumbs evenly into the bottom and up the sides of the prepared pan.
- Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on thecheesecake filling.
Cheesecake
- In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- In a small bowl, add in the instant coffee and water. Stir to combine.
- Add in the coffee mixture and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
- Add in the sour cream and heavy cream. Mix until incorporated.
- Just before adding the cheesecake mixture, wrap the outside of the spring form pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake filling into the crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Whipped Cream
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- In a small bowl, add in the instant coffee and water. Stir to combine.
- Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
- Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
- Add a chocolate covered espresso bean to each swirl.
- Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.
- Slice the cheesecake and add a drizzle of coffee syrup.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Hi Miranda,
This looks so yummy!
Under ingredients for the coffee whipped cream, it lists "1/4 powdered sugar". Is that 1/4 cup?
Whoops! It is cup, sorry about that! Thanks!
Hi! you mentioned we should put the whipped cream on top of the ganache....what ganache? is that in the recipe?
thanks
Hi Esther! Well.. there isn't. I don't know why I said ganache instead of cheesecake, but I fixed it. Sorry for the confusion! Sometimes my brain wonders as I'm typing out a recipe. 🙂
Should you turn the instant coffee grounds into coffee first, or just mix the ground with the water?
Just mix the instant coffee with the water. You don't want it to be too runny otherwise it will mess with the consistency of the cheesecake.
In the Coffee Whipped Cream ingredients it's not stated what type of measurement (i.e. cup, teaspoon, tablespoon).
Mine turned out rather bitter. I'm guessing it's because I used dark coffee. Did you use light roast instant coffee? I might try that next time. Who knows, my husband really liked it so maybe my taste buds are off 🙂
Making your cheesecake for a requested birthday cake. You mention heavy whipping cream in your ingredients but fail to mention where to add it in your directions. I'm assuming along with the sour cream? While I'm pretty good at figuring out baking things I haven't made too many cheesecakes so I'm just not sure...
Hi Christine! Yep, add it in with the sour cream! Thanks for letting me know!!
Hi there Miranda, that is just soo Yummy, and being a coffee freak myself, this is something that I must try out this coming weekend. The ingredients also seem to be readily available and easy to make.
Cindy
This looks lovely! I wonder if one could use espresso powder instead of instant coffee? I wonder if it would be too strong?
I haven't tried it, so I can't say for sure. I would think the espresso powder may be a little stronger. You can always just add a little less.
Two of my favorite ingredients! Coffee and cheesecake! Looking forward to trying this one
This looks amazing! I love cheesecake and I love coffee so this is kind of a MUST! 🙂