Espresso Coffee Cheesecake is a rich and indulgent dessert perfect for coffee lovers. This cheesecake pairs a buttery graham cracker crust with a creamy, espresso-infused filling that delivers bold coffee flavor in every bite. Finished with optional chocolate shavings or cocoa powder, it’s a luxurious dessert for any occasion, from dinner parties to a special treat for yourself.
With its smooth, velvety texture and hints of espresso, this cheesecake is the ultimate combination of dessert and coffee. It’s easy to prepare, and the results are always impressive.
Kitchen Equipment Needed
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Roasting pan (for a water bath)
- Aluminum foil
Ingredients Overview
- Graham cracker crust: Provides a crunchy, buttery base that complements the rich filling.
- Cream cheese: The foundation of the cheesecake, adding creaminess and tang.
- Espresso powder and coffee: Infuses the filling with bold coffee flavor.
- Sour cream: Helps achieve a smooth and velvety texture.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 10 full graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brewed espresso or strong coffee, cooled
- 2 tablespoons instant espresso powder
- 1/2 cup sour cream
Topping (Optional)
- Cocoa powder or chocolate shavings, for garnish
- Chocolate-covered espresso beans, for garnish
Directions
- Prepare the crust
Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling. - Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the granulated sugar and brown sugar, and mix until fluffy. Beat in the eggs one at a time, mixing just until incorporated. Add the vanilla extract, brewed espresso, and espresso powder. Mix until fully combined, then fold in the sour cream. - Assemble and bake
Pour the cheesecake filling over the cooled crust. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the springform pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. - Cool and chill
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to fully set. - Add toppings and serve
Dust the cheesecake with cocoa powder, sprinkle chocolate shavings, or decorate with chocolate-covered espresso beans before serving. Slice with a warm knife for clean cuts and enjoy chilled.
Prep Time
30 minutes
Cook Time
70 minutes
Chill Time
4 hours (or overnight)
Total Time
5 hours 40 minutes
Nutrition (per serving, ~12 servings)
- Calories: ~400
- Fat: ~28g
- Carbohydrates: ~30g
- Protein: ~6g
Expert Tips
- Room temperature ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
- Water bath: Baking the cheesecake in a water bath prevents cracking by keeping the temperature consistent.
- Avoid overbaking: The center should still jiggle slightly when you take the cheesecake out of the oven—it will set as it cools.
FAQs
Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks and ensures even baking. If you skip it, bake the cheesecake at a lower temperature (300°F) and watch it closely to avoid overbaking.
What’s the best substitute for espresso powder?
You can use instant coffee granules dissolved in a small amount of water or brewed coffee for a similar flavor.
How long can I store this cheesecake?
Store it in the refrigerator for up to 5 days or freeze it (without toppings) for up to 3 months.
Storing & Freezing
- Storing: Cover and refrigerate the cheesecake for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Substitutions & Variations
- Chocolate crust: Use crushed chocolate cookies or Oreos instead of graham crackers.
- Mocha cheesecake: Add 1/4 cup melted dark chocolate to the filling for a mocha twist.
- Raspberry swirl: Swirl in raspberry puree before baking for a fruity contrast to the espresso flavor.
Espresso Coffee Cheesecake
Espresso Coffee Cheesecake is a rich and indulgent dessert perfect for coffee lovers. This cheesecake pairs a buttery graham cracker crust with a creamy, espresso-infused filling that delivers bold coffee flavor in every bite. Finished with optional chocolate shavings or cocoa powder, it’s a luxurious dessert for any occasion, from dinner parties to a special treat for yourself.
Equipment
- - 9-inch springform pan
- - Electric mixer
- Mixing bowls
- Measuring cups and spoons
- - Rubber spatula
- - Roasting pan (for a water bath)
- - Aluminum foil
Ingredients
- #### Crust
- - 1 1/2 cups graham cracker crumbs about 10 full graham crackers
- - 1/4 cup granulated sugar
- - 6 tablespoons unsalted butter melted
- #### Filling
- - 3 8 oz packages cream cheese, softened
- - 1 cup granulated sugar
- - 1/2 cup packed light brown sugar
- - 3 large eggs
- - 1 teaspoon vanilla extract
- - 1/4 cup brewed espresso or strong coffee cooled
- - 2 tablespoons instant espresso powder
- - 1/2 cup sour cream
- #### Topping Optional
- - Cocoa powder or chocolate shavings for garnish
- - Chocolate-covered espresso beans for garnish
Instructions
- **Prepare the crust**
- Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- **Make the filling**
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the granulated sugar and brown sugar, and mix until fluffy. Beat in the eggs one at a time, mixing just until incorporated. Add the vanilla extract, brewed espresso, and espresso powder. Mix until fully combined, then fold in the sour cream.
- **Assemble and bake**
- Pour the cheesecake filling over the cooled crust. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the springform pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
- **Cool and chill**
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to fully set.
- **Add toppings and serve**
- Dust the cheesecake with cocoa powder, sprinkle chocolate shavings, or decorate with chocolate-covered espresso beans before serving. Slice with a warm knife for clean cuts and enjoy chilled.
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