Description
This Creamy Coffee Cheesecake combines a rich, velvety coffee-flavored cream cheese filling on a crisp graham cracker crust, topped with a luscious coffee-infused chocolate ganache. Perfect for coffee lovers seeking an indulgent dessert that’s both flavorful and elegant.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon instant coffee granules (dissolved in 1 tablespoon hot water)
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup coffee liqueur (optional)
- 1/4 cup all-purpose flour
Ganache Topping:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon instant coffee granules
Instructions
- Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon if using. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10-12 minutes until it’s slightly golden, then remove it from the oven and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until fully combined. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract, dissolved instant coffee, sour cream, heavy cream, and coffee liqueur if using. Finally, add the all-purpose flour and mix until the batter is smooth and uniform.
- Bake the cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Gently tap the pan on the countertop to release any air bubbles. For best results, bake the cheesecake in a water bath (place the springform pan inside a larger pan filled with hot water) to prevent cracking. Bake at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. After baking, leave the cheesecake in the oven with the door slightly open for about an hour, then allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set fully.
- Prepare the ganache topping: Heat the heavy cream in a microwave-safe bowl until hot but not boiling. Stir in the semi-sweet chocolate chips and instant coffee granules until the mixture is smooth and glossy. Let the ganache cool slightly to thicken before pouring it over the chilled cheesecake.
- Assemble and serve: Carefully remove the cheesecake from the springform pan and place it on a serving plate. Pour the cooled ganache evenly over the top of the cheesecake. Garnish as desired with additional coffee beans, chocolate shavings, or whipped cream. Serve chilled, perfect alongside a cup of coffee or tea.
- Enjoy your dessert: Indulge in the rich, smooth coffee cheesecake with its decadent and velvety ganache topping for an unforgettable dessert experience.
Notes
- Using a water bath helps prevent cracks on the cheesecake surface by gently and evenly distributing heat.
- For a stronger coffee flavor, increase the instant coffee granules slightly or add more dissolved coffee.
- The coffee liqueur is optional but adds a nice depth of flavor to the filling.
- Make sure to fully chill the cheesecake before adding the ganache to ensure it sets perfectly.
- This cheesecake tastes best when refrigerated overnight, allowing flavors to meld and texture to firm up.
