Cinnamon and Coffee Cheesecake
Indulge in the rich and aromatic flavors of this Cinnamon and Coffee Cheesecake, a showstopping dessert that marries bold espresso notes with warm, spiced undertones. Perfect for coffee lovers and cheesecake enthusiasts alike, this recipe features a buttery graham cracker crust enhanced with a hint of cinnamon, topped with a creamy, velvety filling infused with strong brewed coffee. The combination of sour cream and heavy cream ensures a luxuriously smooth texture, while a dusting of cocoa powder adds an elegant finishing touch. Simple yet sophisticated, this cheesecake is baked to perfection with a fuss-free technique to minimize cracks, making it an impressive dessert for any occasion. Serve it as the star of your next dinner party or as a decadent treat for yourself—every bite promises a cozy, comforting flavor explosion.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 1 teaspoons Ground cinnamon
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 60 milliliters Espresso or strong brewed coffee, cooled
- 1 teaspoons Vanilla extract
- 3 large Eggs
- 1 tablespoons Cocoa powder (optional, for dusting)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch (23cm) springform pan, then line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs and ground cinnamon. Stir in the melted butter until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create the crust. Refrigerate while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the sour cream, heavy cream, cooled coffee, and vanilla extract to the bowl, and mix until well combined.
Beat in the eggs, one at a time, until fully incorporated. Be careful not to overmix as this can cause cracks during baking.
Pour the cheesecake mixture over the chilled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set but the center is still slightly wobbly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
Before serving, carefully remove the springform pan, and if desired, dust the top with cocoa powder for decoration.
Slice and enjoy your Cinnamon and Coffee Cheesecake!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 29.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
