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!

Coffee Cheesecake decorated with dollops of whipped cream and chocolate covered coffee beans

 

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.

brownie mix cookies
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side view of a slice of baked Coffee Cheesecake

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.

Coffee Cheesecake

A slice of caramel cheesecake on a plate with a fork, perfect for pairing with a cup of coffee.

Coffee Cheesecake

Coffee cheesecake is packed full of coffee flavor. It's rich in flavor and incredibly creamy. This is the best baked cheesecake recipe for coffee lovers!
4.77 from 59 votes
Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Chill Time 8 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 557 kcal

Ingredients
  

Crust

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

Serving: 1sliceCalories: 557kcalCarbohydrates: 39gProtein: 7gFat: 42gSaturated Fat: 23gCholesterol: 187mgSodium: 355mgPotassium: 221mgSugar: 30gVitamin A: 1555IUVitamin C: 0.3mgCalcium: 119mgIron: 1.1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

baked Coffee Cheesecake with coffee whipped cream on top

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49 Comments

  1. Wanted to use my largest springform which is 11", so I used 4 8 oz cream cheese, upped the sugar, sour cream and heavy cream by 25%. Followed baking instruction time, turned oven off but did not crack door open per another successful recipe. Couldn't be happier! Thank you so much.5 stars

  2. Hi 🙂 I'm excited to make this coffee cheesecake! Does it have to be instant or can I just use regular coffee grounds?

    1. I've never tried using coffee grounds. I guess it would be okay other than you'll have coffee grounds in your coffee cheesecake and I'm not sure if they'll pack as much coffee flavor as the instant coffee granules do.

      1. It worked great! I used grounds and substituted the water for coffee 🙂 this was delicious, thank you for sharing!5 stars

  3. If I could eat my screen right now I would. Your coffee cheesecake looks amazing Miranda. I can't stop licking my lips. Pinned5 stars

  4. I haven't made cheesecake in a really long time, but this will be on my cheesecake making list. Wonderful combo. Thanks for sharing on Merry Monday. Pinned.

  5. Hello Miranda,

    Thank you for linking up with our Home Matters Linky Party!

    This look wonderful! You can't go wrong with cream cheese and coffee!

    Have a lovely day,

    Randi 🙂

    #HomeMattersParty

  6. In the recipe for the filling you say to add heavy cream but in the directions there is no area telling to add the heavy cream.
    In the recipe for the whipped cream you only add "1/4 powdered sugar", I'm guessing it is a 1/4 cup but just making sure.
    Thanks for the recipe!

    1. Hi Clara! I updated the recipe. Sorry about that and thank you for pointing the mistakes out to me. You'll add the heavy cream with the sour cream. You were right in guessing 1/4 cup as well. Thank you again for letting me know and I hope that you give the recipe a try!

  7. I am late to the party here, so-to-speak, but what is the liquid drizzle which is showing in the photo? I made the cheesecake last evening without the bit of cream, since I missed it. However, the cake looks beautiful and is the first cheesecake I've ever done without any cracks!

    1. The liquid drizzle is a coffee syrup. I added a link to the recipe in the recipe. Yay for a cheesecake with no cracks!

  8. I bake lot of cakes. Tried cheesecake for the first time though. And Wow!!!! Simply amazing recipe. Loved it!!

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