Wake Up and Smell the Coffee Cheesecake
Indulge your senses with "Wake Up and Smell the Coffee Cheesecake," a rich and creamy dessert that blends the bold flavor of espresso with the luscious texture of classic cheesecake. Featuring a buttery graham cracker crust and a velvety coffee-infused cream cheese filling, this show-stopping treat is baked to perfection and chilled for a luxuriously smooth finish. Garnish with dollops of whipped cream and a sprinkle of chocolate shavings or coffee beans for an elegant touch. Perfect for coffee lovers, this decadent cheesecake is as irresistible for dessert as it is as a special addition to your brunch table. With minimal prep time and bold, unforgettable flavor, this recipe is a must-try for anyone craving an elevated coffee-inspired dessert.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 80 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 60 milliliters Heavy cream
- 2 tablespoons Instant espresso powder
- 1 teaspoon Vanilla extract
- 3 Eggs
- 2 tablespoons Hot water
- 100 grams Whipped cream (optional, for garnish)
- 10 grams Coffee beans or chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix until well combined.
Dissolve the instant espresso powder in 2 tablespoons of hot water and add it to the batter. Stir until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air into the batter.
Pour the coffee-infused cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
Place the pan on the middle rack of the oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool gradually for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, optionally garnish with whipped cream, coffee beans, or chocolate shavings.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 42.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 201 mg | 4% | |
*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.
