Description

This Espresso Cheesecake Dessert combines the bold, rich flavor of freshly brewed espresso with a creamy, velvety cheesecake base atop a buttery graham cracker crust. Perfectly balancing robust coffee notes with smooth sweetness, it’s easy to prepare, make-ahead friendly, and ideal for special occasions or cozy indulgence. Adaptable with variations like chocolate, gluten-free crust, or dairy-free alternatives, it delivers an irresistible coffee-infused treat that’s elegant and satisfying.

Ingredients

Scale

For the Crust

1 1/2 cups crushed graham crackers
5 tablespoons melted butter
2 tablespoons sugar

For the Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1/2 cup freshly brewed strong espresso, cooled
3/4 cup sugar
3 large eggs, at room temperature
1/2 cup sour cream or heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Crust: Mix crushed graham crackers with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling to help it set.
Brew the Espresso: Brew a strong shot of espresso using an espresso machine or stovetop Moka pot. Allow it to cool slightly but keep it fresh to maximize the aromatic coffee flavor in the cheesecake.
Make the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add sugar, eggs, and vanilla extract, mixing well after each addition. Slowly incorporate the cooled espresso and sour cream (or heavy cream) to create a silky batter. Avoid overbeating to keep the texture luscious and not dense.
Bake the Cheesecake: Pour the cheesecake filling over the chilled crust and place in a preheated oven at 325°F (163°C). Optionally, bake the cheesecake in a water bath by wrapping the springform pan with foil and placing it in a larger pan filled with hot water to prevent cracking and ensure even cooking. Bake for about 50–60 minutes, or until the edges are set and the center has a slight jiggle.
Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to firm.

Notes

Use room temperature ingredients for a smooth, lump-free batter.
Freshly brewed high-quality espresso yields the best flavor.
Avoid overbaking to maintain a creamy texture with a slight jiggle in the center.
Use a water bath to prevent cracks and bake evenly.
Proper chilling enhances flavor integration and firmness for clean slices.
Substitute graham crackers for gluten-free cookies or crushed nuts to make the crust gluten-free.
For a dairy-free version, use vegan cream cheese and non-dairy cream alternatives.
Top with cocoa powder, chocolate shavings, espresso beans, or espresso-infused whipped cream for extra presentation flair.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 350 kcal
Sugar: 25 g
Sodium: 250 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 110 mg

Keywords: espresso cheesecake, coffee dessert, creamy cheesecake, baking dessert, espresso dessert, make-ahead cheesecake