If there’s one thing most people can’t go without, it’s a morning cup of coffee. And for some people, a single cup isn’t enough! Coffee with breakfast, lunch, and even dinner has become quite common.
But all that aside, not everyone wants a hot cup of coffee with dinner. Sure, you can have your coffee, but what if you could eat it too? If that’s where you’re at, we’ve got you covered and caffeinated with this absolutely scrumptious coffee cheesecake recipe. If you’ve never cooked a cheesecake before, here’s an easy-to-follow introduction.
Grab your springform pans, ready your electric mixers, and get ready to bring a truly amazing coffee creation to life.
What You’ll Need:
- 8 oz. chocolate wafer cookies, finely crushed (2 cups)
- 3 tbsp granulated sugar
- 7 tbsp unsalted butter, melted
- 3 packages cream cheese (8oz each), softened
- ¾ cup sour cream
- 2 tbsp all-purpose flour
- 1 & ¼ cups granulated sugar
- 1 tbsp pure vanilla extract
- 2 tsp instant espresso powder
- 4 large eggs, at room temperature
- chocolate-covered espresso beans (optional)
- ¼ tsp salt
- 9-inch springform pan
To Prep:
Preheat your oven to 375 degrees Fahrenheit and position a rack in the center. In addition, make sure your cream cheese has had enough time to reach room temperature, your butter is melted and that your chocolate wafer cookies have been crushed into fine crumbs. These cookie crumbs will form the crust of your cheesecake, so the finer they are, the better they’ll stick together. Now let’s get baking!
For the Crust:
Combine your cookie crumbs and 3 tbsp. granulated sugar in a medium-sized mixing bowl. Once they’ve been well-combined, slowly add in your melted butter, mixing as you go. The butter should be mixed thoroughly until crumbs are evenly moistened and clump together slightly. After everything is combined properly, transfer your mixture into the springform pan and press down until there’s an even coating on the bottom and sides of the pan. Bake the crust for 10 to 12 minutes in the oven and then remove to let it cool.
Once your crust is complete, lower the oven temperature to 300 degrees Fahrenheit to prepare it for the cheesecake.
For the Filling:
Combine your softened cream cheese, sour cream, flour, and salt in a standing electric mixer. These ingredients should be mixed for approximately 5 minutes, or until there are no lumps in the cheese. Make sure to scrape down the sides occasionally to ensure an even mix! Once these ingredients are well-combined, add your 1-¼ cups of granulated sugar and continue mixing until smooth.
After a smooth texture is visible, add in your vanilla extract and espresso powder. For a little extra kick, feel free to add a few drops of actual espresso to your mix! This should only take about 30 seconds to fully incorporate. Next, add your eggs one at a time. Remember: the eggs only need to be mixed until just combined. Over-beating will result in a puffy, cracked cheesecake.
After your filling is complete, pour it right into your springform pan over the baked crust. It should be baked at 300 degrees Fahrenheit until the center jiggles just a little bit when nudged. If you’re not an expert in cake jiggling, that’s a bake time between 55 and 65 minutes.
To Finish:
When your cheesecake comes out of the oven, it may look a little bit puffy. That’s okay! Set it out to cool and then refrigerate for at least eight hours. The puffiness should go down and your cheesecake should set beautifully.
Once your cheesecake is cooled and ready to serve, simply remove it from your springform pan, garnish with a few chocolate-covered espresso beans, and voila! You’ve got a gorgeous, coffee-flavored treat to share.
This recipe is so good it may even convert your non-coffee-loving friends. And if you’re part of the 30% of the population that only partakes in coffee occasionally, this dessert is bound to change your mind. In fact, you might love it so much that you’ll want to drink more coffee while you eat it! And the best part? This is an easy, people-pleasing recipe.
Check out some other delicious cheesecake recipes here, and happy baking!
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