Alright, if you’re a coffee lover like me and adore creamy desserts, then you’re going to fall head over heels for this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe. The magic here is really in the crust — it’s not your average graham cracker base but one infused with robust instant coffee granules that give every bite this deep, rich flavor. Plus, no need for that tricky water bath; this cheesecake bakes up perfectly smooth and velvety without the fuss.

This cheesecake shines at any gathering, whether it’s a weekend coffee date or a special occasion dessert. Over the years, I’ve had friends beg me to make it again because it hits that sweet spot between indulgent and not-too-sweet, with that unmistakable coffee kick. Trust me, once you try this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe, you’ll want it in your rotation for all your get-togethers!

Ingredients You’ll Need

Each ingredient here plays a role in building layers of flavor and texture. The instant coffee in both the crust and filling ensures a consistent coffee punch without muddling the creamy texture. Also, allowing your dairy and eggs to come to room temperature is a simple trick that helps achieve a flawless cheesecake.

Butter: Use unsalted and melted for the crust, it helps everything bind without adding extra salt.
Graham cracker crumbs: Freshly crushed graham crackers are best for texture, or use pre-made crumbs if short on time.
Sugar: Adds just the right sweetness to the crust and filling.
Instant coffee granules (crust and filling): This dry coffee powder is the secret to that strong coffee flavor without extra liquid.
Baking spray: For greasing your pan, helps the crust release cleanly.
Cream cheese: The foundation of your cheesecake, make sure it’s room temperature for silky smooth mixing.
Sour cream: Adds tang and creaminess, don’t skip it!
Eggs: Large, room temperature, they help the cheesecake set without cracking.
Half n half or cream: Makes the cheesecake luxuriously rich.
Warm water: Used to dissolve coffee granules so they blend perfectly into the filling.
All purpose flour: Just a touch to help stabilize the cheesecake for baking.
Whipped cream: For garnish and that light, airy contrast.
Chocolate covered espresso beans: Because a little crunch and extra coffee punch never hurt!

Variations

One of the best parts about this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe is how easy it is to make your own. I love switching things up depending on the occasion or my mood — don’t hesitate to make it your own!

Decaf version: I’ve made this with decaf instant coffee for late-night indulgence, and it’s just as delicious without the caffeine buzz.
Chocolate swirl: Sometimes I’ll melt some dark chocolate and swirl it into the filling for a mocha effect — it’s heavenly.
Gluten-free option: Swap graham crumbs for gluten-free cookies to accommodate gluten sensitivities without losing that crust crunch.
Sugar swap: For a slightly healthier dessert, try using coconut sugar or a monk fruit sweetener in equal amounts.
Flavor boost: A splash of vanilla extract or a sprinkle of cinnamon can enhance that coffee flavor beautifully.

How to Make Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe

Step 1: Prepare the Coffee Infused Graham Cracker Crust

Start by melting your butter and combining it with graham cracker crumbs, sugar, and dry instant coffee granules. This is where that Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe really gets its distinct character. Press this mixture firmly into the bottom of a greased 9-inch springform pan — I find it easiest to use the bottom of a glass to get it evenly packed. Pop it in the fridge while you prepare the filling; chilling sets the crust so it won’t crumble when you slice.

Step 2: Make the Coffee-Flavored Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Then add sugar and sour cream and mix until creamy. Next, add eggs one at a time — this helps prevent over-mixing which can cause cracks. In a small bowl, dissolve the instant coffee in warm water to make a concentrated coffee liquid, then blend this into your mixture along with half n half and flour. Mixing it all gently but thoroughly is key to that perfectly velvety texture.

Step 3: Bake Without the Water Bath

Pour the filling over your chilled crust and smooth the top. Place your springform pan on a baking sheet (to catch any drips) and bake at 325°F (160°C) for about 55-65 minutes. You’ll know it’s done when the edges are set but the center still has a slight wobble — this is crucial because it will firm up completely as it cools. I love skipping the water bath for this recipe; it keeps things simpler and saves time while still delivering that creamy, crack-free cheesecake.

Step 4: Cool and Chill

Once out of the oven, let the cheesecake cool fully on a wire rack. Then cover and refrigerate for at least 4 hours or ideally overnight. Patience here really pays off — the flavors deepen and the texture is firm but luscious. When it’s chilled properly, slicing it cleanly is a breeze.

How to Serve Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe

Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe - Recipe Image

Garnishes

I’m a big fan of topping this cheesecake with a cloud of fresh whipped cream and a scattering of chocolate-covered espresso beans. The cream balances the intense coffee notes while those espresso beans add a fun crunch and look super pretty. You could also dust with a little cocoa powder or shave some dark chocolate for an elegant touch.

Side Dishes

This cheesecake pairs wonderfully with a light fruit salad — think citrus or berries to cut through the richness. I’ve also served it alongside a scoop of vanilla bean ice cream or a simple almond biscotti for some extra texture contrast. These little extras elevate your dessert experience without much effort.

Creative Ways to Present

For special occasions, I like to make mini individual cheesecakes in ramekins using this same recipe — it’s perfect for portion control and adds a cute personalized touch. Another fun idea is layering the cheesecake filling into clear glasses with espresso-soaked ladyfingers for a coffee cheesecake parfait vibe. It’s a showstopper at brunches!

Make Ahead and Storage

Storing Leftovers

I always wrap leftover cheesecake tightly with plastic wrap and store it in the fridge. This keeps it tasting fresh for up to 4 days. Honestly, I rarely have leftovers because it’s such a hit, but if I do, it’s a perfect mid-afternoon treat.

Freezing

Freezing this cheesecake works surprisingly well! Once fully chilled and sliced, wrap individual portions in plastic wrap and then foil to prevent freezer burn. It keeps beautifully for up to 2 months. When I’m ready to indulge, I thaw slices overnight in the fridge — the texture holds up nicely.

Reheating

I usually enjoy cheesecake cold, but if you prefer a slightly warmer bite, just let the slice sit at room temperature for 20-30 minutes before serving. Avoid microwaving as it changes the texture. A gentle thaw is best to preserve that creamy feel.

FAQs

Can I use espresso powder instead of instant coffee in this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe?

Absolutely! Espresso powder can be used in place of instant coffee granules and actually delivers a richer, more intense coffee flavor. Just use the same amount specified in the recipe. It dissolves well in warm water, blending perfectly into both the crust and filling.
Why don’t I need a water bath for this cheesecake?

This recipe skips the water bath because the modest amount of flour and the presence of sour cream help stabilize the cheesecake during baking. Plus, baking at a moderate temperature and watching for that slight wobble in the center ensures silky texture without cracks. It’s a real timesaver without sacrificing quality!
How do I prevent cracks on the surface of my coffee cheesecake?

Room temperature ingredients, gentle mixing, and avoiding overbaking are key. Also, don’t open the oven door while baking as temperature changes can cause cracks. Letting the cheesecake cool gradually and chilling it fully before slicing helps it set evenly and avoids ugly cracks.
Can I make this cheesecake ahead of time?

Definitely! In fact, this cheesecake is best when made at least a day ahead. The flavors have more time to meld and the texture firms up beautifully. Just keep it covered in the fridge until serving.
What’s the best way to slice Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe?

Use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. This helps make clean slices without dragging the creamy filling or cracking the crust. It’s a small tip that makes a big difference when plating!

Final Thoughts

I have to say, this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe holds a special place in my dessert repertoire. It’s that perfect blend of everyday comfort and a little indulgence — like sipping your favorite coffee in a creamy, dreamy form. I truly hope you give it a try and discover the joy of that coffee-infused crust paired with luscious filling. Once you nail this, you’ll have a showstopper for every occasion, and your friends might just start requesting it as much as I do!