Coffee Cheesecake

Coffee Cheesecake

It’s time to embrace your coffee love with this coffee cheesecake! Well that is, if you haven’t already. I’ve been sort of coffee crazy lately with coffee cookies, coffee cupcakes with coffee buttercream and coffee syrup so I can understand if you’ve given in already.

This cheesecake is packed full of coffee flavor. It’s rich in flavor and incredibly creamy. To finish the coffee cheesecake, I added coffee whipped cream and chocolate covered espresso beans. My hubby and son aren’t huge fans of coffee treats, which is okay with me. It’s just more for my tummy, but I do share with my dad who can’t get enough of these sort of desserts. He’s the only person I know that can go through half a dozen coffee makers in a years time. The man lives off from coffee.

Coffee Cheesecake

So, I didn’t use strong brewed coffee. I find that in most recipes, it’s too much liquid for the amount of coffee flavor I want. To fix that, I like to use instant coffee. It adds a lot less liquid and as much punchy flavor as you want. If you have a specific instant coffee that you prefer, use it.

Coffee Cheesecake

Coffee Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 9.5 inch cheesecake
  • 1 + ¾ cups graham cracker crumbs
  • 1 T. granulated sugar
  • 5 T. butter, melted
Coffee Cheesecake
  • 3 8 oz. packages cream cheese, room temperature
  • 1 + ¼ cup granulated sugar
  • 2 T. instant coffee
  • 2 tsp. water
  • 4 eggs
  • 1 cup sour cream
  • ½ cup heavy cream
Coffee Whipped Cream
  • 1 cup heavy cream
  • 1 T. instant coffee
  • 1 tsp. cold water
  • ¼ cup powdered sugar
  • 12 chocolate covered espresso beans
  • coffee syrup, garnish
  1. Preheat oven to 325.
  2. In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
  3. Press the crumbs into a 9.5 inch spring form pan. Press the crumbs up the side of the pan as well as the bottom of the pan.
  4. Place in the oven and let bake for 15 minutes.
  5. Remove from the oven and let cool.
  1. In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
  2. In a small bowl, add in the instant coffee and water. Stir to combine.
  3. Add in the coffee mixture and eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
  4. Add in the sour cream and heavy cream. Mix until incorporated.
  5. Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
  6. Pour the cheesecake filling into the cooled crust.
  7. Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
  8. Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge.
Whipped Cream
  1. In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
  2. In a small bowl, add in the instant coffee and water. Stir to combine.
  3. Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick.
  4. Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
  5. Add a chocolate covered espresso bean to each swirl.
  6. Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.
  7. Slice the cheesecake and add a drizzle of coffee syrup. The syrup is totally optional!

Coffee Cheesecake


  1. Christine Berge says

    Making your cheesecake for a requested birthday cake. You mention heavy whipping cream in your ingredients but fail to mention where to add it in your directions. I’m assuming along with the sour cream? While I’m pretty good at figuring out baking things I haven’t made too many cheesecakes so I’m just not sure…

    • Miranda says

      Just mix the instant coffee with the water. You don’t want it to be too runny otherwise it will mess with the consistency of the cheesecake.

  2. Esther says

    Hi! you mentioned we should put the whipped cream on top of the ganache….what ganache? is that in the recipe?


    • Miranda says

      Hi Esther! Well.. there isn’t. I don’t know why I said ganache instead of cheesecake, but I fixed it. Sorry for the confusion! Sometimes my brain wonders as I’m typing out a recipe. 🙂

  3. Becky says

    Hi Miranda,
    This looks so yummy!
    Under ingredients for the coffee whipped cream, it lists “1/4 powdered sugar”. Is that 1/4 cup?

  4. Ketki says

    I bake lot of cakes. Tried cheesecake for the first time though. And Wow!!!! Simply amazing recipe. Loved it!!

  5. Shelly Mitchell says

    I am late to the party here, so-to-speak, but what is the liquid drizzle which is showing in the photo? I made the cheesecake last evening without the bit of cream, since I missed it. However, the cake looks beautiful and is the first cheesecake I’ve ever done without any cracks!

    • Miranda says

      The liquid drizzle is a coffee syrup. I added a link to the recipe in the recipe. Yay for a cheesecake with no cracks!

  6. Clara says

    In the recipe for the filling you say to add heavy cream but in the directions there is no area telling to add the heavy cream.
    In the recipe for the whipped cream you only add “1/4 powdered sugar”, I’m guessing it is a 1/4 cup but just making sure.
    Thanks for the recipe!

    • Miranda says

      Hi Clara! I updated the recipe. Sorry about that and thank you for pointing the mistakes out to me. You’ll add the heavy cream with the sour cream. You were right in guessing 1/4 cup as well. Thank you again for letting me know and I hope that you give the recipe a try!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge