Wake Up and Smell the Coffee Cheesecake

Indulge your senses with "Wake Up and Smell the Coffee Cheesecake," a rich and creamy dessert that blends the bold flavor of espresso with the luscious texture of classic cheesecake. Featuring a buttery graham cracker crust and a velvety coffee-infused cream cheese filling, this show-stopping treat is baked to perfection and chilled for a luxuriously smooth finish. Garnish with dollops of whipped cream and a sprinkle of chocolate shavings or coffee beans for an elegant touch. Perfect for coffee lovers, this decadent cheesecake is as irresistible for dessert as it is as a special addition to your brunch table. With minimal prep time and bold, unforgettable flavor, this recipe is a must-try for anyone craving an elevated coffee-inspired dessert.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Graham cracker crumbs
• 80 grams Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 680 grams Cream cheese, softened
• 200 grams Granulated sugar (for filling)
• 120 grams Sour cream
• 60 milliliters Heavy cream
• 2 tablespoons Instant espresso powder
• 1 teaspoon Vanilla extract
• 3 Eggs
• 2 tablespoons Hot water
• 100 grams Whipped cream (optional, for garnish)
• 10 grams Coffee beans or chocolate shavings (optional, for garnish)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.

Step 3

Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Mix until well combined.

Step 6

Dissolve the instant espresso powder in 2 tablespoons of hot water and add it to the batter. Stir until fully incorporated.

Step 7

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air into the batter.

Step 8

Pour the coffee-infused cheesecake batter over the crust in the springform pan and smooth the top with a spatula.

Step 9

Place the pan on the middle rack of the oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Step 10

Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool gradually for 1 hour to prevent cracking.

Step 11

Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 12

Before serving, optionally garnish with whipped cream, coffee beans, or chocolate shavings.

Nutrition Facts

Serving size	(1669.8g)

Amount per serving	% Daily Value*
Calories	5754.1

Total Fat 414.6g	0%
Saturated Fat 245.3g	0%
Polyunsaturated Fat g
Cholesterol 1705.5mg	0%
Sodium 3764.0mg	0%
Total Carbohydrate 440.8g	0%
Dietary Fiber 5g	0%
Total Sugars 314.3g
Protein 82.3g	0%

Vitamin D 123IU	0%
Calcium 1114.5mg	0%
Iron 12.3mg	0%
Potassium 1549.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 5.7%

Carbs: 30.3%