Coffee Cheesecake – A creamy cheesecake with a coffee-flavored filling

If you’re like me and love both coffee and cheesecake, then this recipe is for you.

We’re going to make a rich, creamy cheesecake that has a coffee-flavored filling and a chocolate-coffee crust. It’s the best of both worlds, and it’s easier than you might think!

Ingredients You’ll Need

For the Crust:

• 1 ½ cups chocolate cookie crumbs
• ¼ cup sugar
• 2 tablespoons instant coffee granules
• ½ cup melted butter

For the Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons instant coffee granules, dissolved in 1 tablespoon hot water
• ½ cup sour cream

How To Make

1. Prep Your Pan and Oven: First, preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray. This will help your cheesecake come out easily later.
2. Make the Crust: In a medium bowl, mix the chocolate cookie crumbs, sugar, and instant coffee granules. Pour in the melted butter and stir until the mixture looks like wet sand. Press this mix into the bottom of your prepared pan. Make sure it’s even. Then, set it aside.
3. Mix the Filling: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sugar and flour, and beat again until everything is well combined. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and dissolved coffee. Finally, fold in the sour cream until the mixture is smooth.
4. Pour and Bake: Pour the filling over the crust in your pan. Smooth the top with a spatula. Bake for about 55-60 minutes, or until the center is almost set but still a little jiggly. The edges should be slightly puffed.
5. Cool Down: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This helps prevent cracking. After that, remove the cheesecake from the oven and let it cool completely at room temperature.
6. Chill: Once your cheesecake is cool, cover it with plastic wrap and refrigerate for at least 4 hours, but overnight is best. This helps the flavors really come together.
7. Serve and Enjoy: When you’re ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform and lift it off. Slice your cheesecake and enjoy the rich, creamy coffee goodness!

That’s it! You’ve made a delicious Coffee Cheesecake with a chocolate-coffee crust. It’s perfect for dessert or just a treat when you need a little pick-me-up. Enjoy!