The Ultimate Coffee Lover’s Cheesecake Recipe
As the leaves turn to warm shades of amber and gold, there’s nothing quite like curling up with a slice of creamy cheesecake and a piping hot cup of coffee. This Ultimate Coffee Lover’s Cheesecake is not just a dessert; it’s an experience, a moment of cozy indulgence to savor during chilly evenings. Each bite offers a heavenly blend of rich coffee flavor and a velvety texture that warms the soul.
I still remember the first time I baked this cheesecake for a gathering with friends. The aroma of freshly brewed espresso wafted through the kitchen, setting the stage for what would be a delightful evening filled with laughter, stories, and sweet memories. As my friends took their first bites, their eyes lit up with joy—this creamy fall dessert soon became a staple at our gatherings.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Ultra-creamy and rich, with a perfect balance of coffee flavor.
- A dreamy crust made from graham cracker crumbs and cocoa powder that adds a delightful crunch.
- An impressive dessert that’s easy enough for weeknight baking yet elegant enough to share at gatherings or holiday celebrations.
- Can be made ahead, allowing you to enjoy the flavors as they strengthen overnight.
- Simple yet indulgent, satisfying your coffee cravings and sweet tooth at the same time.
What You’ll Need
Gather These Simple Ingredients:
- 2 cups graham cracker crumbs
- 0.5 cups unsweetened cocoa powder
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, melted
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup brewed espresso or strong coffee, cooled
- 0.25 cup coffee liqueur (optional)
- 0.25 teaspoon salt
- 1 serving chocolate shavings or coffee beans for garnish (optional)
How to Make The Ultimate Coffee Lover’s Cheesecake Recipe
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then allow to cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add in the granulated sugar and continue to mix. Then add the vanilla extract and salt, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Slowly pour the cooled espresso and coffee liqueur (if using) into the mixing bowl. Blend until smooth and creamy, ensuring no lumps remain.
- Pour the coffee cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool slowly in the oven for about 1 hour.
- Once cooled, let the cheesecake chill in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and texture.
- Carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or coffee beans if desired. Slice and serve chilled, and enjoy the rich coffee flavor!
Delicious Variations to Try
- Mocha Chip Delight: Fold in semi-sweet chocolate chips before pouring the filling onto the crust for an extra layer of indulgence.
- Hazelnut Coffee: Swirl in some crushed hazelnuts or hazelnut spread into the filling for a nutty twist on this decadent cheesecake.
- Spiced Pumpkin: Fold in pumpkin puree and spices such as cinnamon and nutmeg for a seasonal flair that’s perfect for a holiday gathering.
- Minty Fresh: Add a few drops of peppermint extract to the filling and top with crushed peppermint candies for a refreshing coffee twist.
Chef Emma’s Helpful Tips
- Make-ahead advice: This cheesecake tastes even better when made a day ahead, allowing the flavors to meld beautifully in the fridge.
- Slicing tricks: For cleaner slices, run your knife under hot water before cutting each slice, wiping it clean between cuts.
- Storage suggestions: Store tightly wrapped in the refrigerator for up to 5 days; it’s a treat that’s just as delightful on day two or three!
- Ingredient swaps: For a lighter version, try using low-fat cream cheese or Greek yogurt—the flavor will still be rich without all the heaviness.
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 355
- Carbohydrates: 29g
- Sugar: 22g
- Fat: 24g
- Protein: 6g
- Sodium: 220mg
Frequently Asked Questions
- Can I make this ahead? Yes, it’s best to chill the cheesecake overnight to enhance the flavors.
- Can I use different ingredients? Absolutely! You can experiment with flavored coffee, different sweeteners, or even various crusts.
- How do I store leftovers? Keep it covered in the fridge for up to 5 days.
- How long does it last? Enjoy leftovers within a week for the best taste and texture.
Wrapping It Up
This Ultimate Coffee Lover’s Cheesecake is more than just a dessert; it’s a cozy moment to share with loved ones, a celebration of flavor and warmth during the colder months. Whether you’re treating yourself or hosting a gathering, this cheesecake will be a delightful highlight. Save this Ultimate Coffee Lover’s Cheesecake Recipe to your dessert board so it’s ready when you need a cozy treat!
Ultimate Coffee Lover’s Cheesecake
Indulge in this creamy and rich cheesecake infused with coffee flavors, topped with optional chocolate shavings or coffee beans.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 0.5 cups unsweetened cocoa powder
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, melted
For the filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup brewed espresso or strong coffee, cooled
- 0.25 cup coffee liqueur (optional)
- 0.25 teaspoon salt
- 1 serving chocolate shavings or coffee beans for garnish (optional)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then allow to cool.
Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add in the granulated sugar and continue to mix. Then add the vanilla extract and salt, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Slowly pour the cooled espresso and coffee liqueur (if using) into the mixing bowl. Blend until smooth and creamy, ensuring no lumps remain.
- Pour the coffee cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
Baking and Cooling
- Bake for 55-60 minutes, or until the edges are set but the center remains slightly jiggly.
- Turn off the oven and crack the oven door, letting the cheesecake cool slowly in the oven for about 1 hour.
- Once cooled, let the cheesecake chill in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and texture.
Serving
- Carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or coffee beans if desired.
- Slice and serve chilled, and enjoy the rich coffee flavor!
Notes
This cheesecake tastes even better when made a day ahead, allowing the flavors to meld beautifully in the fridge. For cleaner slices, run your knife under hot water before cutting each slice, wiping it clean between cuts. Store tightly wrapped in the refrigerator for up to 5 days; it’s a treat that’s just as delightful on day two or three!
Nutrition
Serving: 1gCalories: 355kcalCarbohydrates: 29gProtein: 6gFat: 24gSodium: 220mgSugar: 22g
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