Coffee Cheesecake

An easy-to-make creamy, coffee-infused cheesecake with a rich espresso flavor. If you love coffee and cheesecake, you’ll adore this decadent espresso dessert.
This espresso cheesecake boasts the same melt-in-your-mouth texture as a classic baked cheesecake, but it’s infused with espresso powder, making it a bold-flavored, creamy dessert that’s a bit special without being overly sweet.

Why You’ll Love This Recipe

• Show-Stopping Dessert: This baked coffee cheesecake delivers café-style flavor and looks stunning on any dessert table, making it ideal for holidays, birthdays, or any occasion when you want to impress.
• Make-Ahead Friendly: Like most espresso cheesecake recipes, this one tastes even better the next day, so you can prep it ahead and chill overnight for stress-free serving.
• Bold Coffee Flavor: Made with real espresso powder for a deep, balanced flavor; especially great for those who love a dessert that pairs perfectly with a hot espresso shot or cold brew.
• Creamy, Crack-Free Finish: With the right tips and a gentle mixing technique, you get a silky smooth, crack-free cheesecake every time; no stress, no guessing.

It took a couple of tries to get this recipe just right. My first attempt used ground coffee, which was a ‘no-no’. It added a granular, gritty texture to the cheesecake, which ruined the velvety mouthfeel. Stick with espresso powder for a smooth, bold coffee flavor instead!
I also tried baking it without a water bath. As you’ll see below, that was also a big mistake (hello, cracks!). Take it from me: the water bath method, also known as a bain-marie, is worth the extra step for a smooth finish. Scroll down to learn how to bake using a water bath.

Why Cheesecakes Crack (And How To Stop It)

Cheesecakes most commonly crack due to rapid temperature changes, overmixing the batter, or dry baking environments. The key to preventing cracks is a combination of:

• Room temperature ingredients: to avoid temperature shock
• Gentle mixing: avoid mixing on high speeds, which adds extra air to the batter and expands during baking
• Low, steady heat: keeps the top from rising too fast and falling. Bake at a lower oven temperature, 300°F is ideal.
• Water bath: helps distribute heat evenly. Place the springform pan inside a larger pan of boiling water, and bake as directed.
• Gradual cooling: avoid shock from temperature swings. After baking, turn off the oven, leave the cheesecake inside, and keep the oven door propped open for 1 hour.

In short: handle your batter gently, don’t skip rest time, and use a water bath for the smoothest, crack-free cheesecake.

Here’s the thing: I’m not a coffee drinker; I love the smell of coffee, but I prefer a cup of tea (blame it on my British dad!) So why did I make a cheesecake coffee recipe? The truth is, my son is a coffee dessert fanatic; he’s game for anything that has a coffee flavor in it.
I couldn’t resist the idea of taking a classic, smooth, and creamy cheesecake, then infusing it with deep, bold coffee flavor. And honestly? Even as a tea lover, this dessert won me over at the first bite.

Ingredients

• Crushed Cookies: The base of the cheesecake; use any buttery, plain, non-sandwich cookie. Good choices are Lorna Doone’s, (shortbread) or Biscoff.
• Brown Sugar & Melted Butter: Help bind the crust.
• Cream Cheese: Forms the rich, tangy foundation of the cheesecake filling.
• Mascarpone: Adds extra dimension to the cheesecake filling.
• Heavy Cream: Adds lightness and helps create an ultra-creamy mouthfeel.
• Eggs + Egg Yolk: Provide structure and help the cheesecake set as it bakes.
• Espresso Powder: Infuses the batter with a deep, bold coffee flavor. Make sure you don’t use ground coffee, as it will give the cheesecake a granular texture
• Cornstarch: Putting cornstarch in cheesecake prevents the egg proteins from tightening too much, resulting in a velvety, custard-like texture.
  Refer to the printable recipe card below for ingredient quantities and detailed instructions.

How to Make Coffee Cheesecake

1. Combine crushed cookies, brown sugar, and melted butter until evenly moistened.
2. Firmly press crumbs across the bottom and halfway up the sides of the springform pan.
3. Add cream cheese, mascarpone, sugar, espresso powder, vanilla, cornstarch, and heavy cream to a bowl.

4. Beat on medium-low until smooth; whisk eggs separately and fold into the batter.
5. Pour batter into the chilled crust and smooth the top.
6. Bake at 300°F until an instant-read thermometer reads 155°F, or slightly jiggly in the center.

Substitutions & Additions

• Use Ladyfingers for the crust, and then you’ve got all the components for a baked tiramisu cheesecake.
• If you prefer the taste of an espresso chocolate cheesecake, you can crush whole Oreo cookies for the crust instead and omit the brown sugar.
• If you only have regular ground coffee, you can use this in a pinch, the more mellow flavor of this coffee will taste delicious with the creaminess of the cheesecake, just be aware that the texture will be granular and not as smooth as a cheesecake recipe made with espresso.
• Be creative with garnishes: in addition to topping this coffee cheesecake recipe with my stabilized Chantilly cream, you can also dust it with cocoa powder and decorate it with chocolate-covered espresso beans.

How Do I Make A Water Bath For Cheesecake?

Using a bain-marie (or water bath) involves placing your cheesecake pan inside a larger pan filled with hot water before baking it in the oven. The surrounding water shields the cheesecake from direct heat, baking it slowly and evenly. In effect, you’re giving your cheesecake a gentle, custard-friendly bake.

• Wrap your springform pan: Place the filled springform pan on a sheet of extra-large heavy-duty aluminum foil. Wrap it tightly around the sides of the pan so no water can seep in.
• Place it in a larger pan: Set the wrapped springform inside a deep roasting pan or large baking dish
• Add hot water: Pour about 1 to 2 inches of boiling water into the outer roasting pan.
• Bake as directed: The steam from the water bath keeps the cheesecake from drying out or cracking.
• Cool gradually: When baking is done, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing it from the water bath.

Make Ahead and Storage Info

Make Ahead: Bake the cheesecake up to 2 days in advance. Cool completely, cover, and refrigerate; flavor and texture improve overnight.
Refrigerator: Keep covered for up to 5 days.
Freezer: Slice and freeze individual portions on a baking tray until they are firm. Then, wrap each slice in plastic wrap and store it in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving. If topping with whipped cream or dusting with cocoa, wait to add them until just before serving, as they won’t freeze well.

Recipe FAQs

Coffee Cheesecake

Rich and creamy coffee cheesecake with bold espresso flavor and a silky, smooth texture.

*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know exactly how to avoid cracks in your cheesecake, scroll back up! Everything you need for foolproof results is in the post.

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Saved

Prep Time 10 minutes mins

Cook Time 1 hour hr

Chilling Time 4 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 632 kcal

Ingredients

  

1x2x3x

Crust

• 3 ⅓ cups (400g) finely crushed cookies,
• 5 tablespoons unsalted butter melted
• ¼ cup (53g) light or dark brown sugar

Filling

• 2 (8-ounce) packages cream cheese room temperature
• 8 ounces full-fat mascarpone room temperature
• ¾ cup (149g) granulated sugar
• ½ cup (114g) heavy cream, room temperature
• 2 large eggs room temperature
• 1 egg yolk room temperature
• 3 tablespoons (21g) espresso powder
• 2 tablespoons vanilla extract
• 1 tablespoon cornstarch

Equipment

• 9-inch springform pan
• electric hand mixer
• 4-qt large glass mixing bowl
• 1.5-qt small glass mixing bowl
• instant-read thermometer
• extra-large heavy duty aluminum foil

Instructions

 

• Heat the oven to 300°F. Grease the bottom and sides of a 9-inch springform pan.

Make the crust:

• In a small 1.5-qt mixing bowl, combine cookie crumbs, melted butter and brown sugar.
• Press the crumb mixture halfway up the sides and firmly across the bottom of the springform pan to create a dense, even crust. Place the springform in the freezer to chill while you prepare the filling.

Make the filling:

• In a large bowl, add cream cheese, mascarpone, granulated sugar, heavy cream, espresso powder, vanilla extract and cornstarch. Mix on low speed with a hand mixer until smooth.
• In a separate bowl lightly beat the eggs and egg yolk, then stir them into the cheesecake batter by hand.
• Transfer the batter to the prepared crust and smooth the top.
• Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil, covering both the bottom and sides (this helps prevent water from seeping in).
• Place the wrapped springform pan into a larger roasting pan and pour in about 1 to 2 inches of boiling water.
• Carefully transfer the entire pan assembly to the oven and bake for 55-60 minutes, or until instant-read thermometer inserted into the center registers 155°F. The center should jiggle slightly, while the edges appear set. The cheesecake will continue to firm up as it cools.
• Turn off the oven, leave the cheesecake inside, and prop the oven door open a couple of inches with a wooden spoon or other kitchen utensil. Let the cheesecake rest in the oven for 1 hour before removing.
• Run a sharp knife, around the inside edge of the pan, then release the springform ring.
• Refrigerate for at 3 hours before slicing.
• If desired, dust the top with cocoa powder and/or my stabilized Chantilly whipped cream.

Notes

I used crushed shortbread cookies for the cheesecake crust. In my earlier version, I used crushed Biscoff cookies with the same results. If you decide to use graham cracker crumbs, you will need to increase the amount of butter by 1 tablespoon.

If you prefer a less pronounced coffee flavor, reduce the amount of espresso to 2 tablespoons.

Mix on medium-low speed only to avoid cracks from excess air.

Whisk eggs gently and stir them in by hand; don’t beat them with a mixer.

Cheesecake firms up as it cools, so a slight jiggle is normal when finished baking.

Wrap the springform pan tightly in large-sized aluminum foil to prevent water from seeping into the pan during the water bath. You can also use a crock-pot liner.

For clean cuts, heat a non-serrated knife under hot water and wipe between slices.

Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice

Nutrition

Serving: 53gCalories: 632kcalCarbohydrates: 64gProtein: 12gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 91mgSodium: 524mgPotassium: 239mgFiber: 1gSugar: 34gVitamin A: 694IUVitamin C: 0.1mgCalcium: 188mgIron: 2mg

Keyword baked cheesecake recipe, baked coffee cheesecake, coffee cheesecake, coffee-flavored desserts, dinner party dessert, espresso cheesecake, fluffy cheesecake recipes, holiday dessert, make-ahead dessert

Enjoy this recipe?Please leave a comment and tag me @aspicedlifeblog on social

Top this coffee cheesecake with my stabilized Chantilly-style whipped cream for a cloud-like topping that holds its shape beautifully, even hours after piping. It’s the perfect finish for holidays, dinner parties, or anytime you want a bakery-style presentation at home.