Can I make this cheesecake without a springform pan?

Yes, use a regular 9-inch cake pan lined with parchment paper. Allow extra cooling time and carefully run a knife around edges before removing.

How do I know when the cheesecake is done baking?

The center should barely jiggle when gently shaken. The edges will look set while the center remains slightly soft. It continues cooking during the cooling process.

Can I use regular coffee instead of instant espresso?

Instant espresso provides concentrated flavor without excess liquid. If using brewed coffee, reduce other liquids accordingly and use very strong coffee.

Why did my cheesecake crack despite following instructions?

Cracks usually result from overbaking, rapid temperature changes, or overmixing. Ensure gradual cooling and avoid opening the oven door during baking.

How long does homemade cheesecake stay fresh?

Properly stored cheesecake remains delicious for 5-7 days refrigerated. The texture and flavor often improve after 24 hours of chilling.

Can I reduce the caffeine content?

Use half regular instant coffee and half decaffeinated, or substitute with chicory coffee for similar flavor with less caffeine.

Decadent Coffee Cheesecake Recipe for Ultimate Dessert Lovers

Name: Decadent Coffee Cheesecake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 6 h 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; Pinch of sea salt; 32 oz cream cheese, room temperature; 1 cup granulated sugar; 3 large eggs, room temperature; ½ cup sour cream; 2 tablespoons instant espresso powder; 3 tablespoons hot water; 1 teaspoon vanilla extract; ¼ cup heavy cream; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 tablespoon cocoa powder for dusting

Description

Coffee Cheesecake is a rich, creamy dessert with bold coffee flavor blended into smooth cheesecake for an irresistible treat.

Ingredients

Scale

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of sea salt

For the Coffee Filling:

32 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
½ cup sour cream
2 tablespoons instant espresso powder
3 tablespoons hot water
1 teaspoon vanilla extract
¼ cup heavy cream

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon cocoa powder for dusting

Substitution Ideas:

Gluten-free: Replace graham crackers with gluten-free cookies or almond flour crust
Dairy-free: Use cashew cream cheese and coconut cream
Lower sugar: Substitute half the sugar with stevia or monk fruit sweetener
Decaf option: Use decaffeinated instant coffee for evening enjoyment

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Instructions

1. Prepare Your Workspace
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil to keep water out during baking and prevent cracks.

2. Make the Crust
Mix graham cracker crumbs, sugar, melted butter, and salt until it holds together when pressed. Press firmly into the bottom of the pan, slightly up the sides. Bake for 10 minutes until lightly golden.

3. Dissolve the Coffee
Stir instant espresso powder with hot water until fully dissolved. Set aside to cool slightly.

4. Prepare the Cream Cheese Base
Beat room-temperature cream cheese until smooth and fluffy, about 3 minutes. Gradually add sugar, then add eggs one at a time, mixing just until combined.

5. Add the Coffee Flavor
Mix in sour cream, vanilla, heavy cream, and the cooled coffee mixture until smooth and pourable.

6. Bake in a Water Bath
Pour filling over the crust. Place the pan in a larger roasting pan and add hot water halfway up the sides. Bake 50–55 minutes, until the center barely jiggles.

7. Cool Gradually
Turn off the oven and crack the door open. Cool in the oven for 1 hour, then cool at room temperature for another hour before refrigerating.

Prep Time: 25m
cooling time: 5h
Cook Time: 55m
Category: Dessert
Cuisine: American

Nutrition

Calories: 420 calories
Carbohydrates: 32g
Protein: 8g