Introduction

Discover the rich, creamy delight of this Ultimate Coffee Lover’s Cheesecake. With a luscious coffee-infused filling and a chocolatey crust, this dessert is perfect for anyone craving a sophisticated twist on classic cheesecake.

A round cake with three visible layers sits on a dark plate against a blurred background. The bottom layer is thick, dark brown, and crumbly, resembling a chocolate crust. The middle layer is a creamy off-white with a smooth and slightly bumpy texture. The top layer is a thin, shiny caramel-colored glaze that looks smooth and glossy. On top, there is a small pile of whole dark brown coffee beans mixed with uneven pieces of dark chocolate shards. Tiny chocolate powder specks are sprinkled over the top caramel layer and scattered lightly around the plate's base. Photo taken with an iphone --ar 4:5 --v 7

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 each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup brewed espresso or strong coffee, cooled
0.25 cups coffee liqueur (optional)
0.25 teaspoon salt
Chocolate shavings or coffee beans for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: 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.
Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4: Gradually add the granulated sugar and continue mixing. Then add the vanilla extract and salt, mixing until well incorporated.
Step 5: Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Step 6: Slowly pour in the cooled espresso and coffee liqueur (if using). Blend until smooth and creamy, ensuring no lumps remain.
Step 7: Pour the coffee cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
Step 8: 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.
Step 9: Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and texture.
Step 10: 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!

Tips & Variations

Use fresh, strong espresso for the most intense coffee flavor.
Substitute the coffee liqueur with additional brewed espresso if you prefer a non-alcoholic version.
For a mocha twist, swirl melted chocolate into the cheesecake before baking.
Allow the cheesecake to come to room temperature for 10 minutes before serving for a creamier texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat slightly in the microwave if desired, but it’s best enjoyed chilled.

How to Serve

A slice of three-layered cake on a white plate with a white marbled texture background, the bottom layer is dark brown and crumbly, the middle layer is thick, creamy, and pale yellowish white with a smooth texture, and the top layer is glossy light caramel-colored with dark chocolate shavings scattered on top and around the cake. A yellow flower petal with visible veins rests beside the chocolate shavings on the top, and a few coffee beans are placed around the plate near the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso?

Yes, you can substitute brewed espresso with a strong instant coffee dissolved in hot water. Just ensure it’s cooled before mixing into the batter.

What if I don’t have a springform pan?

You can bake the cheesecake in a regular 9-inch cake pan lined with parchment paper for easier removal, though a springform pan is ideal for intact edges and easy serving.