Description
A rich and creamy coffee cheesecake with a delightful graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup brewed espresso or strong coffee, cooled
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan generously.
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of the prepared springform pan.
- Beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and cooled espresso until you have a luscious batter.
- Pour the cream cheese mixture over the crust, smoothing it out with a spatula.
- Bake for 55-60 minutes, until the center is set but still slightly wobbly.
- Cool completely at room temperature before refrigerating. Chill for at least 4 hours, or overnight.
- Mix together the sour cream and heavy cream and spread over the top of the chilled cheesecake.
- Slice and serve chilled, enjoying every moment.
Notes
You can prepare this cheesecake up to two days in advance. For an air fryer method, use non-stick bake-safe cookware.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg