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Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup strong brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder (optional, for mocha flavor)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until well combined.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let it cool slightly.
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and cooled brewed coffee. If using, whisk in the cocoa powder until no streaks remain.
- Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let it cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- For a no-bake version, omit eggs and bake time. Chill until firm.
- Add a tablespoon of instant espresso powder to the batter for an even stronger coffee flavor.
- Garnish with whipped cream, chocolate shavings, or a drizzle of chocolate sauce.
- Ensure cream cheese is fully softened for a smooth batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg