Description
Craving a dessert that marries silky cheesecake with bold coffee notes? This version brings a cocoa-kissed crust and an espresso-infused filling into one elegant cake. It’s built to slice clean, chill well, and satisfy both dessert and coffee cravings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup freshly brewed espresso or very strong coffee, cooled to room temp
- 1/4 cup coffee liqueur (optional — for extra depth)
- 1/4 teaspoon fine salt
- Chocolate shavings or whole coffee beans for decoration (optional)
Instructions
- Heat oven to 325°F (160°C). Lightly oil a 9-inch springform pan and set it on a baking sheet.
- Make the crust: stir the graham crumbs, cocoa powder, and brown sugar together in a bowl. Pour in the melted butter and toss until the mixture looks evenly moistened and holds together when pressed. Press this mixture firmly into the bottom (and slightly up the sides, if you like) of the springform pan. Bake 8–10 minutes, then transfer to a rack to cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.
- With the mixer running on low, add the granulated sugar slowly until combined and the texture lightens slightly. Stir in the vanilla and the salt.
- Add the eggs one at a time, mixing briefly after each addition until the yolk disappears—avoid whipping too much air into the batter.
- Slowly pour in the cooled espresso and the coffee liqueur (if using), mixing just until the color evens out and the batter is silky. Stop mixing as soon as everything is incorporated.
- Pour the filling over the prepared crust and smooth the top with a spatula. If you’d like an ultra-smooth finish with minimal cracking, place the springform pan inside a larger pan, fill the outer pan with hot water about halfway up the sides (water bath), and bake as directed.
- Bake for roughly 55–60 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (the “jiggle test”). Turn the oven off, crack the door, and let the cake rest inside for about an hour to cool slowly.
- Remove from the oven, run a thin knife around the pan’s edge to loosen, then cool completely on a rack. Refrigerate for at least 4 hours, though overnight chilling yields the cleanest slices and deepest flavor.
- When ready to serve, release the springform rim, transfer the cake to a serving plate, and garnish with chocolate shavings or a few coffee beans if desired. Slice with a hot, wiped knife for neat wedges.
Notes
- Baker’s notes & tips
- Room-temperature cream cheese blends into the smoothest batter—cold blocks create lumps.
- Don’t overbeat after adding eggs; excess air causes cracks.
- Water bath optional but helpful: it encourages even baking and reduces the chance of surface fissures. Wrap the outside of the springform pan in foil if using a bath to prevent leaks.
- Cool gradually (oven → rack → fridge). Rapid temperature changes = cracked tops.
- Make ahead: this cheesecake benefits from sitting — chill overnight for best texture and flavor.
- Storage: keep wrapped or covered in the fridge up to 5 days; freeze slices individually for longer storage.
- Serving ideas
- Pair slices with a short espresso shot, a drizzle of caramel, or a spoonful of whipped cream. Fresh berries offer a bright contrast, while a splash of coffee liqueur on the plate adds decadence for grown-up desserts.