Baked Coffee Cheesecake with Coffee Infused Graham Cracker Crust Recipe
This rich and creamy Baked Coffee Cheesecake features a coffee-infused graham cracker crust and a smooth coffee-flavored filling. Made without a water bath, this dessert combines the bold flavor of instant coffee with the classic richness of cheesecake. Garnished with whipped cream and chocolate-covered espresso beans, it’s a perfect treat for coffee lovers seeking a decadent baked dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 80 minutes (including chilling time)
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Coffee Infused Graham Cracker Crust
- 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)
For the Coffee Cheesecake Filling
- 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
For Garnish
- Whipped cream
- Chocolate covered espresso beans
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and instant coffee granules. Stir in the melted butter until the mixture is evenly moistened. Spray a 9-inch springform pan with baking spray and press the crust mixture firmly and evenly onto the bottom of the pan, creating a compact layer.
- Bake the crust: Place the crust in the preheated oven and bake for about 10 minutes. Remove from oven and allow it to cool while preparing the filling.
- Prepare coffee mixture: In a small bowl, dissolve the 3 teaspoons of instant coffee granules in 1/2 cup warm water. Set aside to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and fluffy. Gradually add sugar and continue to beat until well combined. Mix in sour cream. Add eggs one at a time, beating gently after each to incorporate without adding too much air to prevent cracks. Stir in the half and half or cream. Add the cooled coffee mixture and mix until fully incorporated. Finally, blend in the all-purpose flour until the batter is smooth and uniform.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the 325°F oven for about 50 to 60 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool and chill: Once baked, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Garnish and serve: Just before serving, decorate the cheesecake with whipped cream and scatter chocolate-covered espresso beans on top for an extra coffee-infused crunch and decorative appeal.
Notes
- Ensure all ingredients, especially the cream cheese, eggs, sour cream, and half and half, are at room temperature to achieve a smooth batter and avoid lumps.
- Do not overmix the batter once eggs are added to minimize cracks in the cheesecake top.
- Avoid using brewed coffee in the filling; instant coffee granules dissolved in warm water provide a concentrated and smooth coffee flavor without excess liquid.
- Use a springform pan for easy removal of the cheesecake.
- Allowing the cheesecake to chill thoroughly improves texture and flavor development.
- This recipe does not require a water bath, but baking at a moderate temperature helps prevent cracking.
Keywords: coffee cheesecake, baked cheesecake, coffee dessert, graham cracker crust, instant coffee dessert, creamy cheesecake