Ingredients
- Graham cracker 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
- Strong brewed coffee, cooled: 1/4 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: Bake the crust for 8-10 minutes, or until lightly golden. Let cool completely. Reduce oven temperature to 325°F (160°C).
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, cooled coffee, and vanilla extract.
- Step 4: Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
- Step 5: Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake sit in the oven for 1 hour with the door slightly ajar to prevent cracking.
- Step 6: Remove the cheesecake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For optimal flavor, store leftover coffee cheesecake tightly covered in the refrigerator for up to 3 days.
- While reheating isn't recommended, you can bring individual slices to room temperature for about 15-20 minutes to soften slightly before serving.
- A dollop of freshly whipped cream and a dusting of cocoa powder beautifully complements the coffee notes in this cheesecake.
- To avoid a soggy crust, ensure the graham cracker mixture is firmly pressed and pre-baked to a light golden brown before adding the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American