Ingredients
- Graham crackers: 1 1/2 cups crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Heavy cream: 1 cup
- Coffee extract: 2 teaspoons
- Brewed coffee: 1/4 cup, cooled
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in heavy cream, coffee extract, and cooled brewed coffee.
- Step 4: Pour the cheesecake batter over the graham cracker crust.
- 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 inside with the door ajar for an hour.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days; it tastes even better the next day!
- For a delightful serving suggestion, garnish each slice with a dollop of whipped cream and a sprinkle of cocoa powder.
- To prevent cracks, avoid opening the oven door during baking and let the cheesecake cool gradually inside the oven.
- Chef's tip: Ensure your cream cheese is thoroughly softened for a perfectly smooth batter and lump-free cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American