Introduction

This Ultimate Coffee Lover’s Cheesecake combines rich cream cheese with bold espresso for a decadent dessert. It has a chocolatey graham cracker crust and a smooth, coffee-flavored filling that’s perfect for any occasion.

A round two-layer cake sits on a white plate with a white marbled surface underneath. The bottom layer is thick, dark brown, crumbly with a rough texture, and the top layer is a smooth, creamy light beige with tiny specks on the sides. The top surface of the cake is a glossy light caramel color, sprinkled with fine dark brown powder, and it is topped with a small mound of whole dark brown coffee beans mixed with thin, jagged pieces of dark chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup brewed espresso or strong coffee, cooled
1/4 cup coffee liqueur (optional)
1/4 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 graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Mix well and press into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let cool.
Step 3: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4: Gradually add granulated sugar while mixing. Then add vanilla extract and salt, mixing until fully incorporated.
Step 5: Add eggs one at a time, mixing on low speed after each just until combined. Avoid overmixing.
Step 6: Slowly pour in cooled espresso and coffee liqueur if using. Mix until smooth and lump-free.
Step 7: Pour cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 8: Bake for 55-60 minutes until edges are set but center still slightly jiggles. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Step 9: Refrigerate the cheesecake for at least 4 hours, preferably overnight, for best flavor and texture.
Step 10: Remove carefully from springform pan, garnish with chocolate shavings or coffee beans if desired, slice, and serve chilled.

Tips & Variations

Use freshly brewed espresso for the richest coffee flavor; instant coffee can be a substitute in a pinch.
Add a tablespoon of instant coffee granules to the crust for an extra coffee kick.
For a boozy twist, feel free to increase coffee liqueur slightly or omit it for a non-alcoholic version.
Ensure cream cheese is fully softened to avoid lumps in the batter.
Wrap the cooled cheesecake in plastic wrap before refrigerating to prevent it from drying out.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A close-up of a slice of cake on a white plate with a white marbled texture surface, showing three layers: a thick, dense dark brown base, a thick creamy off-white middle layer with a smooth texture, and a shiny light caramel-colored thin top layer. The top of the cake is decorated with dark chocolate curls and a single small yellow flower with dark veins. Around the plate are scattered dark chocolate shavings and whole coffee beans, creating a rustic yet elegant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, strong brewed coffee works well, though espresso will provide a more intense coffee flavor. Just make sure the coffee is cooled before adding it to the batter.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake gently at a lower temperature and letting it cool slowly in the turned-off oven with the door ajar helps prevent cracks. Also, avoid overmixing the batter and don’t overbake—slight jiggle in the center is perfect.