Coffee Cheesecake Chocolate Crust

Rich coffee cheesecake brings together bold espresso notes and velvety cream cheese for a dessert that always impresses at gatherings or quiet evenings at home. The chocolate cookie crust adds just the right crunch beneath the creamy, chilled filling. Everyone always asks for the recipe after the first bite.

I made this for a weekend brunch after a late-night craving and it vanished before noon. My family always requests it for birthdays and special events.

Ingredients

• Crushed chocolate cookies: Essential for the base and provides deep chocolate flavor Use a good plain cookie and remove filling if using sandwich types for best texture
• Unsalted butter: Helps the crust hold together Choose high-quality butter for richer taste
• Full-fat cream cheese: The heart of your cake Go for brick-style blocks over tubs and always use room temperature for smooth blending
• Granulated sugar: Delivers right level of sweetness Pick fine white sugar for a flawless finish
• Sour cream: Brings extra tang and smooth consistency Full-fat makes all the difference for rich texture
• Vanilla extract: Rounds out flavors Real vanilla always outshines imitation here
• Espresso powder: Intensifies coffee flavor Seek out a strong pure espresso powder for best results
• Hot water: Dissolves the espresso powder Freshly boiled works best to unlock coffee aroma
• Salt: Balances sweetness and wakes up the other flavors Use fine sea salt or kosher salt for even dispersion
• Large eggs: Bind everything and give the perfect creamy set Select fresh and room temperature eggs for easy integration

Step-by-Step Instructions

PREHEAT THE OVEN AND PREP YOUR PAN:

Set oven temperature to 325 degrees F Adjust rack to the center Lightly grease a 9 inch springform pan and line with parchment on the bottom This releases your cheesecake cleanly every time

MAKE AND BAKE THE COOKIE CRUST:

Combine cookie crumbs and melted butter in a large bowl Use a spatula or your hands to mix until all crumbs are moistened Press mixture evenly and firmly into the bottom of prepared pan using a glass or measuring cup Bake crust for 10 minutes until set Cool on a rack

WHIP THE CREAM CHEESE UNTIL SMOOTH:

In a stand mixer or with handheld beaters work cream cheese until no lumps remain Scrape down the bowl often for a creamy base

BLEND IN THE SUGAR:

Add granulated sugar Beat again until light fluffy and fully dissolved

MIX LIQUIDS AND ADD TO BATTER:

In a separate bowl dissolve espresso powder with hot water Add in sour cream vanilla and salt Stir to blend Pour this coffee mixture into the cream cheese batter Mix until homogenous smooth and uniform in color

INCORPORATE THE EGGS:

Add eggs one at a time Be sure to beat on low and scrape the bowl between each so the batter stays creamy and thick Stop mixing as soon as eggs are absorbed to avoid cracking

POUR AND SMOOTH BATTER OVER CRUST:

Pour filling into pan on top of cooled crust Use an offset spatula to smooth the top Gently tap the pan against the counter a few times to release bubbles

BAKE SLOWLY:

Bake for 55 to 65 minutes in the center of your oven The edges should look set but the middle still has a subtle wobble when shaken This signals perfect doneness

COOL WITH CARE:

Once baked turn off oven and crack the door Open only slightly Leave cheesecake inside for an hour This gentle cooling prevents cracks

CHILL FULLY:

Remove cheesecake from oven and bring to room temperature Transfer to the fridge and chill for at least six hours preferably overnight This firms up texture for perfect slicing

Save

Vanilla extract is my standout ingredient here One year I switched to using a special Madagascar vanilla and it made the coffee notes pop so much My friends still talk about it at every dinner party

Storage Tips

Keep leftover cheesecake wrapped or covered tightly in the refrigerator for up to five days For longer storage freeze individual slices wrapped in plastic and foil They thaw best overnight in the fridge and taste just as dreamy

Ingredient Substitutions

If you prefer a less intense coffee touch swap half the espresso powder for instant coffee For gluten free versions use gluten free chocolate cookies or make a nut based crust You can use mascarpone for a lighter texture although the flavor changes slightly

Serving Suggestions

This cheesecake shines on its own but I love topping each slice with a dollop of freshly whipped cream and a light drizzle of melted chocolate For special occasions sprinkle on chocolate curls or a dusting of cinnamon

Simple Coffee Cheesecake History

Coffee and cheesecake is a beloved match in European bakeries Classic recipes often use instant coffee but espresso powder gives superior depth This dessert feels both timeless and modern with its bold flavors and creamy center

Recipe FAQs

→ How do I prevent cracks on top?

Cool the cheesecake gradually in the oven with the door cracked open for an hour. This helps avoid sudden temperature changes.

→ Can I use instant coffee instead of espresso powder?

Yes, but espresso powder offers a stronger coffee flavor. Use instant if needed, but adjust to taste.

→ What is the best way to slice cleanly?

Dip a sharp knife in hot water, wipe it dry, and cut each slice. Repeat between each cut for best results.

→ How long should it chill in the fridge?

At least six hours, but overnight is ideal for the creamiest texture and well-set slices.

→ Can I make the crust with gluten-free cookies?

Absolutely. Substitute any crunchy gluten-free chocolate cookie for similar results and flavor.

→ What type of cream cheese works best?

Always use full-fat cream cheese for the richest taste and smoothest consistency in the filling.