Description
A rich and creamy cheesecake infused with coffee flavor, perfect for coffee lovers.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup sour cream
- 1/2 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the sour cream, brewed coffee, and vanilla extract, mixing until smooth.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
- This cheesecake serves 8.
- For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture.
- For a richer coffee flavor, use espresso instead of brewed coffee.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg