Name: Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1/3 cup butter, melted; 1 cup graham cracker crumbs (or 7-8 graham crackers pulverized); 2 tbsp sugar; 1 tbsp instant coffee granules (dry, not brewed); Baking spray (for greasing); 24 oz cream cheese (3 bricks), room temperature; 3/4 cup sugar; 3/4 cup sour cream, room temperature; 3 large eggs, room temperature; 1/4 cup half and half or cream, room temperature; 3 tsp instant coffee granules, dry; 1/2 cup warm water; 1/4 cup all-purpose flour; Whipped cream; Chocolate covered espresso beans

Let me tell you, this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe is a little slice of heaven for coffee lovers like me. The rich creaminess of the cheesecake combined with the subtle, yet unmistakable, coffee flavor in the crust makes it a standout dessert that’s perfect for when you want to impress friends or treat yourself to something special. It’s one of those recipes that feels fancy but really isn’t difficult to pull off, which I love.

What makes this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe truly special is the no water bath baking method — that means less fuss but the same beautiful creamy texture. Plus, the coffee-infused crust adds a layer of complexity that elevates the whole cheesecake to “wow” status. If you’re a coffee fan who enjoys a rich dessert, you’re going to want to bookmark this one.

Ingredients You’ll Need

These ingredients come together to create balance — the coffee flavor shines without overpowering, and the texture is always smooth. I recommend using room temperature ingredients for the filling because it helps it blend smoothly without overmixing.

Butter: Unsalted works best so you can control the saltiness in the crust.
Graham cracker crumbs: You can pulverize about 7-8 crackers yourself for the freshest flavor.
Sugar: Adds sweetness to the crust to balance the coffee bitterness.
Instant coffee granules (for crust): Dry and straight from the can; this infuses the crust with rich coffee notes.
Baking spray: Essential for greasing your pan, so the crust doesn’t stick.
Cream cheese: Use full-fat and room temperature — it makes the cheesecake silky and tangy.
Sour cream: Adds moisture and a slight tang to the filling, ensuring it doesn’t get too dense.
Eggs: Large and room temperature for perfect custard consistency.
Half n half or cream: Helps keep the filling luscious and smooth.
Instant coffee (for filling): Dissolved in warm water to infuse flavor without grit.
All purpose flour: A little thickener to keep the cheesecake firm but tender.

Variations

I love playing around with this recipe depending on the mood or occasion. You can customize it to your liking, which makes it a great base to experiment with.

Mocha Twist: Add a tablespoon of cocoa powder to the filling for a chocolate and coffee flavor combo. I tried this once at a friend’s birthday, and everyone raved about the richness.
Chocolate Crust: Swap graham crackers for chocolate cookie crumbs if you want a bolder crust that pairs perfectly with coffee flavors.
Vegan Adaptation: Use vegan cream cheese and coconut cream, and a flax egg in place of eggs. It’s a bit of a change but still works surprisingly well.
Spiced Version: Toss a pinch of cinnamon or nutmeg into the crust or filling for a warm spice note — perfect for fall or winter gatherings.

How to Make Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe

Step 1: Make the Coffee Infused Graham Cracker Crust

Start by melting your butter gently — I usually do this on low heat or in the microwave in short bursts to avoid burning. In a bowl, combine the graham cracker crumbs, sugar, and instant coffee granules until evenly mixed. Pour the melted butter over and stir until the crumbs are evenly coated and hold together when pressed. Next, spray your springform pan with baking spray, then press the crust mixture firmly into the bottom, creating an even layer. I like to use the bottom of a glass or measuring cup to pack it tightly. Pop it into the fridge while you prepare the filling; this helps the crust set and hold up during baking.

Step 2: Prepare the Coffee Cheesecake Filling

In a large mixing bowl, beat your cream cheese with the sugar until smooth and creamy — no lumps here! Next, add the sour cream and continue mixing until fully incorporated. Beat in the eggs one at a time, mixing gently after each addition to avoid over-aerating the batter, which can lead to cracks. Dissolve the instant coffee in warm water and mix it in with the half n half and all purpose flour until smooth. Add this coffee mixture to the cream cheese filling, blending gently but thoroughly. I like to scrape the sides of my bowl a couple of times to ensure everything is mixed evenly.

Step 3: Bake Your Cheesecake (No Water Bath Needed!)

Pour the filling over the chilled crust and smooth the top with a spatula. This recipe skips the water bath method, making it simpler for home bakers. Bake in a preheated oven at 325°F (160°C) for about 55-65 minutes. Keep an eye on it near the end — you want the edges set but the center to still slightly jiggle. That wobble means it’ll set perfectly as it cools. After baking, let it cool on the counter before refrigerating for at least 4 hours or overnight. This resting time is crucial for flavors to meld and texture to firm up.

How to Serve Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe

Garnishes

I’m all about garnishes that add both visual appeal and a flavor contrast. Whipped cream on top adds lightness, while chocolate-covered espresso beans bring a delightful crunch and extra coffee punch. Sometimes I sprinkle a light dusting of cocoa powder or finely grated dark chocolate — looks beautiful and tastes amazing!

Side Dishes

This cheesecake pairs beautifully with fresh berries — strawberries and raspberries, especially — which cut through the richness with a little tartness. A small cup of brewed espresso or a creamy latte alongside completes the coffee theme perfectly. Trust me, it’s a total crowd-pleaser.

Creative Ways to Present

If you’re bringing this out for a fancy brunch or dinner party, try serving individual slices with a drizzle of caramel or chocolate sauce on the plate. You can also place small edible gold leaf flakes on top for an extra touch of elegance. For holiday gatherings, I’ve molded mini cheesecakes in ramekins topped with a dollop of coffee whipped cream and a dusting of cinnamon — guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It keeps really well for about 4-5 days, and the flavors continue to develop as it rests. Just make sure it’s properly covered to prevent it from absorbing any fridge odors.

Freezing

I’ve had great success freezing this cheesecake sliced. Wrap each slice in plastic wrap and then foil before freezing to protect from freezer burn. When you’re ready to eat, thaw overnight in the fridge. The texture stays nice, and I actually think it tastes even more intense after freezing and thawing.

Reheating

Since cheesecake is best served chilled, I usually avoid reheating. But if you want it a bit softer, I let it sit at room temperature for 15-20 minutes before serving. This helps the flavors pop without compromising the creamy texture.

FAQs

Can I use brewed coffee instead of instant coffee granules in this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe?

Great question! Instant coffee granules are preferred because they dissolve completely and integrate seamlessly without adding extra liquid. Brewed coffee can add unwanted moisture to both the crust and the filling, potentially affecting texture and baking time. If you really want to use brewed coffee, reduce the other liquids slightly, but I recommend sticking to instant granules for the best results.
Why does this cheesecake not require a water bath?

This recipe is designed without a water bath to simplify baking for home cooks. By controlling the oven temperature (lower and slow) and mixing gently to avoid excess air, it achieves a smooth, creamy texture without cracks. Plus, the sour cream and flour help stabilize the filling. It’s a reliable approach that works beautifully if you follow the instructions.
Can I make this cheesecake gluten-free?

Absolutely! For a gluten-free version of the Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe, swap out graham cracker crumbs for gluten-free graham-style crumbs or crushed gluten-free cookies. Make sure the flour you use in the filling is a gluten-free all-purpose blend as well. I’ve done this substitution and loved the results.
How do I prevent cracks on my cheesecake surface?

To prevent cracks, avoid overmixing your batter which incorporates too much air. Also, bake at a steady low temperature and don’t open the oven during baking. Let the cheesecake cool slowly by turning off the oven and leaving the door cracked open for about 30 minutes before moving it to the counter. This gradual cooling reduces sudden temperature changes that cause cracks.
How long should I chill the cheesecake before serving?

I recommend chilling the cheesecake for at least 4 hours, but overnight is even better for flavor development and the best texture. The longer chill time lets the cheesecake fully set and makes slicing neat and easy.

Final Thoughts

I’ve made this Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe more times than I can count, and it never fails to impress. Its balance of creamy texture and rich coffee flavor feels just right every time, whether I’m serving it at a casual weekend gathering or a special occasion. If you love coffee and cheesecake, this is one recipe you really should try — I promise it’s worth the effort and will become a favorite in your dessert rotation.