Short Description

This Coffee Cheesecake brings creamy, tangy cheesecake together with rich espresso flavor, all atop a buttery chocolate-cookie crust—perfect for those mornings when you crave dessert vibes before noon.

Why You’ll Love This Recipe

Dual-purpose delight: Satisfies both your breakfast and dessert cravings in one luscious slice.
Balanced flavors: Deep espresso layers beautifully with creamy cheesecake and chocolate crust.
Classic comfort: Easy to make, yet elegant enough to impress at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Crust

1½ cups crushed chocolate cookies (e.g., Oreos with filling removed or other plain chocolate cookies)
5 tbsp unsalted butter, melted

For The Filling

24 oz (3 blocks) full-fat cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 tbsp vanilla extract
1 tbsp espresso powder
2 tbsp hot water
¼ tsp salt
3 large eggs

Directions

Preheat And Prep The Pan
- Preheat oven to 325 °F (160 °C).
- Grease a 9‑inch springform pan and line the bottom with parchment paper.
Make The Crust
- Mix crushed chocolate cookies with melted butter until even.
- Press firmly into the bottom of the pan using the base of a glass.
- Bake for 10 minutes. Remove from oven and let cool.
Prepare The Filling
- Beat softened cream cheese in a large bowl until smooth and lump-free.
- Add granulated sugar and beat until well combined.
- In a small bowl, dissolve espresso powder in hot water.
- Add sour cream, vanilla extract, espresso mixture, and salt to the batter; mix until smooth.
- Add eggs one at a time, beating slowly and scraping down the bowl after each addition—avoid overbeating.
Pour And Smooth
- Pour the filling over the cooled crust.
- Tap the pan gently on the counter to release air bubbles.
Bake The Cheesecake
- Bake 55–65 minutes until the edges are set but the center has a slight jiggle.
- Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour for gradual cooling—this helps prevent cracking.
Chill Completely
- Transfer to the refrigerator and chill at least 6 hours, preferably overnight, before slicing and serving.

Servings And Timing

Yield: 10–12 slices
Prep Time: 20 minutes
Bake Time: 55–65 minutes
Cooling & Chilling: ~7–8 hours (1 hr in oven + 6 hrs in fridge)
Total Time: Around 8 hours 20 minutes (mostly hands-off)

Variations

Mocha Swirl: Fold in 2 tbsp cooled espresso or coffee liqueur into the batter.
Nutty Crunch: Press chopped hazelnuts or pecans into the crust before baking.
Gluten-Free: Use gluten-free chocolate cookie crumbs or almond flour with melted butter.
Dairy-Free Option: Substitute cream cheese and sour cream with vegan versions; check stability.

Storage/Reheating

Refrigerator: Store slices in an airtight container for up to 5 days.
Freezer: Freeze individual slices wrapped in parchment and foil for up to 2 months; thaw overnight in the fridge.
Serve Tip: Let cheesecake sit at room temperature for 10 minutes before slicing for clean cuts.

FAQs

1. Can I Use Instant Coffee Instead Of Espresso Powder?

Yes—substitute in equal amount; adjust to taste for stronger coffee flavor.

2. Why Crack The Oven Door After Baking?

Gradual cooling prevents sudden temperature changes and reduces cracking on the top.

3. Can I Use Low-Fat Cream Cheese Or Greek Yogurt?

Full-fat cream cheese provides the best texture; low-fat or Greek yogurt may result in a softer or slightly denser cheesecake.

4. Is A Water Bath Necessary?

No—but using a water bath can help prevent top cracks and add extra silkiness.

5. Can I Add A Topping?

Yes—consider chocolate ganache, whipped cream, caramel drizzle, or coffee-flavored whipped cream.

6. How Do I Prevent Cracks In The Cheesecake?

Avoid overbeating (to limit air bubbles), cool gradually in the oven, and don’t overcrowd the batter.

7. Can I Make Mini Cheesecakes With This Recipe?

Yes—halve the recipe and bake in muffin tins with foil-wrapped bases at 325 °F for ~25 minutes.

8. How To Know It’s Done?

The edges should be set; the center should jiggle slightly like soft gelatin when gently shaken.

9. Can I Bake It Ahead Of Time?

Yes—bake and chill overnight, then remove from the pan and garnish just before serving.

10. How Do I Clean Sliced Edges?

Run a sharp knife under hot water, wipe dry, and cut between portions for neat slices.

Conclusion

This Coffee Cheesecake is a delightful fusion of breakfast and dessert—a creamy, coffee-infused indulgence that feels like your morning cup of joe turned into a sliceable treat. Easy to make and endlessly satisfying, it’s a perfect choice for brunches, special occasions, or any time you want a decadent pick-me-up. Enjoy!

Ezabella

Coffee Cheesecake Recipe That Feels Like Breakfast And Dessert In One