Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted unsalted butter: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Heavy cream: 1/2 cup
- Strong brewed coffee, cooled: 1/4 cup
- Vanilla extract: 1 teaspoon
- Eggs: 3 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Gradually beat in heavy cream, cooled coffee, and vanilla extract until well combined.
- Step 3: Beat in eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Step 4: Pour batter over the prepared crust in the springform pan.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and let cool completely. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- For the best flavor, chill the cheesecake overnight; this allows the coffee flavor to fully develop.
- If you want to warm up a slice, a few seconds in the microwave will enhance the creamy texture but watch closely to avoid melting.
- Serve with a dollop of whipped cream and a dusting of cocoa powder to complement the coffee notes.
- When adding eggs, mix gently just until combined to prevent cracks and a dense texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American