Creamy Coffee Cheesecake
This creamy coffee cheesecake is rich, velvety, and perfect for warm, comforting moments, making it an ideal dessert for gatherings.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
Filling Ingredients
- 4 packages (8-ounce) cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 4 large eggs Room temperature helps in smooth mixing.
- 1 cup sour cream
- 0.25 cup brewed coffee Freshly brewed for the best flavor.
- 1 teaspoon vanilla extract For added depth of flavor.
- 0.5 cup heavy cream
- 0.25 cup powdered sugar For the whipped topping.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add in the sugar and flour.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in sour cream, brewed coffee, and vanilla extract until completely smooth.
- Pour the cheesecake batter over the crust in the springform pan.
Baking
- Bake for about 50-60 minutes or until the center is set.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Serving
- For the topping, whip heavy cream and powdered sugar until soft peaks form and spread over the chilled cheesecake before serving.
Notes
Room temperature ingredients are key to a silky smooth batter. Don’t skip the refrigeration time; cheesecake tastes better the next day. Optional: Add chocolate chips or caramel on top for extra flavor.