Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
This Baked Coffee Cheesecake recipe features a rich coffee-infused graham cracker crust and a smooth, creamy coffee-flavored cheesecake filling. Made without a water bath, it’s a simple yet decadent dessert perfect for coffee lovers. Garnished with whipped cream and chocolate-covered espresso beans, this cheesecake combines the perfect balance of coffee intensity and creamy texture in every bite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Coffee Infused Graham Cracker Crust
- 1/3 cup butter, melted
- 1 cup graham cracker crumbs (about 7-8 graham crackers pulverized)
- 2 tbsp sugar
- 1 tbsp instant coffee granules (dry, not brewed)
- Baking spray (for greasing the pan)
Coffee Cheesecake Filling
- 24 oz cream cheese (3 bricks), room temperature
- 3/4 cup sugar
- 3/4 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1/4 cup half and half or cream, room temperature
- 3 tsp instant coffee granules (dry)
- 1/2 cup warm water
- 1/4 cup all-purpose flour
Garnish
- Whipped cream
- Chocolate covered espresso beans
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray. In a medium bowl, combine the graham cracker crumbs, sugar, and dry instant coffee granules. Stir in melted butter until the mixture is evenly moistened. Press the crust mixture firmly and evenly into the bottom of the springform pan to form the base.
- Bake the crust: Place the springform pan with the crust in the preheated oven and bake for 8-10 minutes to set the crust. Remove from the oven and allow to cool slightly while preparing the filling.
- Make coffee mixture: In a small bowl, dissolve the 3 teaspoons of instant coffee granules in the 1/2 cup of warm water. Stir thoroughly to create a smooth coffee concentrate and set aside.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until fully incorporated and fluffy. Add the sour cream and mix gently to combine.
- Add eggs and liquids: Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overbeating. Pour in the half and half (or cream) and the prepared coffee mixture. Mix gently to combine.
- Incorporate flour: Sift the all-purpose flour over the filling and fold it in carefully to help stabilize the cheesecake texture.
- Pour and bake: Pour the cheesecake filling over the baked crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still slightly jiggles when shaken gently.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool on a wire rack for 1 hour. Then refrigerate it for at least 4 hours or preferably overnight to fully set.
- Serve and garnish: Before serving, release the springform pan ring and transfer the cheesecake to a serving plate. Garnish with whipped cream and scatter chocolate covered espresso beans on top for an elegant touch.
Notes
- Room temperature ingredients are essential to avoid lumps and ensure a smooth cheesecake filling.
- Using dry instant coffee granules directly in the crust and filling intensifies the coffee flavor without watering down the texture.
- No water bath is needed, making this recipe simpler and faster to prepare than traditional cheesecakes.
- Allow the cheesecake to chill fully to achieve a firm sliceable texture.
- To prevent cracking, avoid overmixing and do not open the oven door during baking.