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
- Vanilla extract: 1 teaspoon
- Heavy cream: 1/2 cup
- Strong brewed coffee, cooled: 1/4 cup
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. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Step 3: Beat in eggs one at a time, then stir in vanilla extract, heavy cream, and cooled coffee. Mix until just combined.
- Step 4: Pour the coffee cheesecake batter over the cooled crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform.
Notes
- For the smoothest cheesecake, ensure your cream cheese is fully softened to prevent any lumps in the batter.
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days to maintain its creamy texture and prevent it from drying out.
- A dollop of whipped cream and a sprinkle of cocoa powder beautifully complements the coffee flavor when serving.
- If you prefer a warmer slice, gently heat individual portions in the microwave for 15-20 seconds, but watch carefully to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American