Creamy Coffee Cheesecake
A creamy coffee swirl cheesecake featuring a rich espresso flavor and decadent chocolate ganache swirl. This easy, no water bath recipe is perfect for beginners and impresses at any occasion.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter melted
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup strong brewed espresso or cold brew coffee
- 1/3 cup chocolate ganache or chocolate syrup
- Whipped cream for topping
- Cocoa powder or chocolate shavings optional garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Mix cookie crumbs with melted butter and press into the pan base. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla extract and sour cream.
- Split the batter into two bowls. Mix espresso into one half until fully combined.
- Pour plain batter into the crust. Gently layer the coffee cheesecake batter on top. Use a skewer or knife to create a marble swirl effect.
- Drizzle ganache over the top and lightly swirl.
- Bake for 55–65 minutes, or until the center is nearly set. Turn off oven, crack door, and cool inside for 1 hour.
- Refrigerate for at least 4 hours, ideally overnight.
- Top with whipped cream, cocoa powder, or shaved chocolate before serving.
Notes
- Use room-temperature cream cheese to avoid lumps.
- Do not overmix after adding eggs to prevent cracks.
- Let cheesecake fully chill before slicing for clean cuts.
- Use freshly brewed espresso or cold brew concentrate for best flavor.
- Add chopped chocolate or coffee beans for texture.