Coffee Cheesecake

Coffee cheesecake is packed full of coffee flavor. It's rich in flavor and incredibly creamy. This is the best baked cheesecake recipe for coffee lovers!



  • 1 3/4 cups graham cracker crumbs
  • 1 Tablespoon granulated sugar
  • 5 Tablespoons butter melted

Coffee Cheesecake

  • 24 oz. cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 2 Tablespoons instant coffee
  • 2 tsp water
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream

Coffee Whipped Cream

  • 1 cup heavy cream
  • 1 Tablespoon instant coffee
  • 1 tsp cold water
  • 1/4 cup powdered sugar
  • 12 chocolate covered espresso beans
  • coffee syrup garnish



  • Preheat oven to 325.
  • In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
  • 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.
  • Place in the oven and let bake for 15 minutes.
  • Remove from the oven and let cool.


  • 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.
  • In a small bowl, add in the instant coffee and water. Stir to combine.
  • 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.
  • Add in the sour cream and heavy cream. Mix until incorporated.
  • 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.
  • Pour the cheesecake filling into the cooled crust.
  • 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.
  • 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

  • In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
  • In a small bowl, add in the instant coffee and water. Stir to combine.
  • Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick.
  • Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
  • Add a chocolate covered espresso bean to each swirl.
  • Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.
  • Slice the cheesecake and add a drizzle of coffee syrup. The syrup is totally optional!


Prep Time:35 minutes   Cook Time:1 hour 25 minutes 
  Total Time:2 hours   Servings: 12