This creamy espresso cheesecake is a rich coffee dessert with a classic graham cracker crust, baked espresso flavored filling, and espresso ganache topping. It's smooth, flavorful, and perfect for coffee lovers.
As a coffee lover, this espresso cheesecake is a favorite of mine because it's decadent but not too sweet. The espresso powder adds a rich flavor and no bitterness, plus each bite has the buttery crunch of a classic graham cracker crust.
Serve this cheesecake at holidays, dinner parties, or any gathering to impress your guests. It's a make-ahead dessert that coffee lovers will request again and again!
For more creamy cheesecake recipes, try this cosmic brownie cheesecake, marble cheesecake, and salted caramel cheesecake!
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Why You'll Love This Recipe
- Made with espresso powder- You don't need a fancy espresso machine! Like my chocolate espresso cake, the cheesecake gets its coffee flavor from espresso powder that dissolves into the batter.
- Modified water bath- While this recipe requires a water bath (it really helps the filling stay creamy and prevent cracks!), it's not a traditional one. The water bath is placed on the rack below the cheesecake. The cheesecake doesn't go directly into the water, so you don't need to worry about water leaking in and making the crust soggy.
- Great make-ahead recipe- Like all cheesecake recipes, this coffee cheesecake is best made the day before. Chilling it overnight allows the filling to set and lets the flavors meld together.
Key Ingredients
- Cream cheese- Use full fat blocks of cream cheese, not cream cheese spread in a tub ( too runny). Make sure it is softened to room temperature. Pull the cream cheese out of the fridge 1-2 hours before you start to warm up.
- Espresso powder- Use instant espresso powder, not ground coffee. Regular espresso grounds won't dissolve into the batter, making the cheesecake grainy. High quality espresso powder makes a huge difference in the flavor compared to the cheap stuff! Mine is from The Spice House.
- Sour cream- This cuts the richness of the cream cheese. Allow it to come to room temperature too. Plain Greek yogurt works if you don't have sour cream.
- Cornstarch- Cornstarch keeps the cheesecake thick, helping it set up as it bakes. Different starch, like arrowroot powder or potato starch, work too.
- Large eggs- Make sure the eggs are room temperature too so they blend into the batter easily.
For the full ingredient list and quantities, see the recipe card at the bottom of this post.
How to make the Graham Cracker Crust
Step 1: Preheat the oven to 350ยฐF. Pulse the graham crackers to a fine crumb in a food processor, then stir the graham cracker crumbs, brown sugar, and melted butter together in a large bowl until it looks sandy.
Step 2: With a flat-bottomed cup, press the mixture into the bottom and up the sides of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes until the crust is golden brown.
How to Make the Cheesecake
Take the crust out of the oven and reduce the heat to 325ยฐF. Then make the water bath- place a roasting pan on the bottom oven rack and fill it with hot water.
Step 3: Beat the softened cream cheese, granulated sugar and espresso powder together with an electric mixer.
Step 4: Add the sour cream, cornstarch, vanilla extract, and salt, beating on medium-low until creamy. Scrape down the sides of the bowl to get all the bits of cream cheese incorporated.
Step 5: Add the eggs one at a time, mixing on low speed. Add each just after the previous egg starts to incorporate into the batter. Continue mixing until there are no streaks of yolk.
Step 6: Gently stir the cheesecake filling with a rubber spatula, scraping the sides and bottom of the bowl to pop any air bubbles.
Pour the batter over the crust and bake for 50-55 minutes. Cheesecake is done baking when the center looks cooked but jiggles like Jell-O with a gentle shake. If it's more wobbly like liquid, bake for 5 more minutes.
Step 7: Turn off the oven and crack it open, letting the cheesecake cool inside for 1 hour. Let the cake cool on the countertop for another hour, then cover in plastic wrap and chill for at least 8 hours to set completely.
Step 8: Release the sides of the pan and place the espresso cheesecake on a serving plate. Slice and serve!
How to Serve Espresso Cheesecake
This cheesecake is delicious as is, but I decided to top it with coffee white chocolate ganache!
- Heat heavy cream in the microwave until the edges simmer, then stir in instant espresso powder.
- Pour the mixture over white chocolate chips and stir until combined. Refrigerate for at least 2 hours, then spread over the cheesecake.
I finished it off with whipped cream (store-bought or homemade) and coffee beans!
Tips for the Perfect Cheesecake
- Don't overmix the batter. Mixing on high speed incorporates too much air, creating air bubbles that pop during baking and cause cracks. Mix the cheesecake batter on low to medium speed until the ingredients are just combined for the best creamy texture.
- Do not open the oven door. The blast of cold air can shock the cheesecake and make it crack, so leave the door closed until the bake time is up.
- Cool gradually. Be patient and let it cool in the switched off oven and then the counter before moving it to the refrigerator. The cheesecake might crack if you chill it before it reaches room temperature.
Frequently Asked Questions
I don't recommend fresh espresso because the extra liquid can make the batter too thin. Stick to powder, and for a stronger espresso flavor, add more 1 teaspoon at a time, tasting the batter as you go.
Yes, you can freeze the cheesecake without toppings for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before serving.
Storage Tips
Store the cheesecake in an airtight container or tightly wrapped in its pan. It lasts for 4-5 days in the refrigerator.
Note that if you store it with the ganache topping, the ganache might get watery if the cheesecake had condensation on top before you poured the ganache on!
More Coffee Recipes to Try
๐ Recipe
Creamy Espresso Cheesecake with Coffee Ganache
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 roasting pan for the water bath
Need Metric or US Customary Measurements?
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Ingredients
Graham Cracker Crust
- 300 grams graham crackers about 3 sleeves
- 142 grams unsalted butter melted
- 27 grams light brown sugar
Espresso Cheesecake
- 680 grams full fat cream cheese room temperature
- 140 grams granulated sugar
- 2 tablespoons espresso powder
- 150 grams sour cream room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- ยผ teaspoon salt
- 3 large eggs room temperature
Espresso Ganache
- 8 tablespoons heavy cream
- 1 tablespoon espresso powder
- 254 grams white chocolate chips
Instructions
Graham Cracker Crust
- Preheat your oven to 350ยฐF (180ยฐC). Crush the graham crackers into fine crumbs using a food processor or blender.300 grams graham crackers
- Add the crumbs to a large mixing bowl and stir in the brown sugar and melted butter until the mixture looks like wet sand.142 grams unsalted butter, 27 grams light brown sugar
- Line the bottom of a 9-inch springform pan with parchment paper. Pour the crumb mixture into the pan and press it firmly into the bottom and slightly up the sides using the bottom of a measuring cup or glass.
- Bake for 10 minutes, or until lightly golden and set. Remove from the oven and lower the oven temperature to 325ยฐF (165ยฐC).
Espresso Cheesecake
- For the water bath, place a large roasting pan on the lowest oven rack and fill it with hot water.
- In the bowl of a stand mixer fitted with the paddle attachment (or hand mixer), beat the softened cream cheese, sugar, and espresso powder together on medium speed for 2-3 minutes until completely smooth.680 grams full fat cream cheese, 140 grams granulated sugar, 2 tablespoons espresso powder
- Add the sour cream, cornstarch, vanilla, and salt. Continue mixing on medium-low speed until everything is well combined and creamy. Pause to scrape down the sides and bottom of the bowl.150 grams sour cream, 1 tablespoon cornstarch, 2 teaspoon vanilla extract, ยผ teaspoon salt
- Add the eggs one at a time on low speed, mixing each just until the yolk disappears into the batter. Once the eggs are in, use a rubber spatula to gently fold the batter, scraping the bowl to release any air bubbles.3 large eggs
- Pour the batter over the crust and bake for 50-55 minutes. The cheesecake is done when the edges look set and the center jiggles slightly like Jell-O. If it still looks liquidy, bake for 5 more minutes and check again.
- Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then transfer the pan to a wire rack and let it cool at room temperature for another hour. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight, until fully set.
Espresso Ganache
- In a small bowl, microwave the heavy cream in 30-second intervals until simmering around the edges.8 tablespoons heavy cream
- Stir the espresso powder into the cream until fully dissolved.1 tablespoon espresso powder
- Pour the hot mixture over the white chocolate in a large bowl. Let it sit for 1 minute.254 grams white chocolate chips
- Stir gently with a spoon or rubber spatula until the ganache is completely smooth. Pour the ganache over the cheesecake, then chill for at least 20 minutes or until the ganache is firm to the touch.
- Carefully release the sides of the pan and transfer the cheesecake to a serving plate. Garnish with whipped cream and espresso beans. Slice and enjoy!
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