Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Heavy cream: 1/2 cup
- Coffee extract: 2 teaspoons
- Espresso powder: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the heavy cream, coffee extract, and espresso powder.
- Step 3: Pour the cream cheese mixture over the baked crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Step 6: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days.
- If you want a warmer slice, let it sit at room temperature for 15-20 minutes rather than microwaving, to preserve its texture.
- Serve each slice with a dollop of whipped cream and a sprinkle of extra espresso powder for added coffee flavor.
- To prevent cracks, use room temperature cream cheese and avoid overbaking; a slight jiggle in the center is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American