Coffee Cheesecake

Directions

1. Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. Dissolve the instant coffee in hot water and let cool slightly.
4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
5. Add eggs one at a time, mixing gently after each addition.
6. Mix in sour cream, dissolved coffee, and vanilla extract until fully incorporated.
7. Pour the filling over the cooled crust and smooth the top.
8. Bake for 50–60 minutes, or until the center is just set with a slight jiggle.
9. Turn off the oven, crack the door slightly, and let cheesecake cool inside for 1 hour.
10. Refrigerate for at least 4 hours or overnight before serving.

Recipe Details

Prep time: 20 minutes
Cook time: 60 minutes
Cooling time: 5 hours
Total time: 6 hours 20 minutes
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Add 1/2 cup melted dark chocolate to the batter for a mocha cheesecake.
• Use chocolate cookie crumbs instead of graham crackers for the crust.
• Swap sour cream with Greek yogurt for a slightly lighter texture.

Serving Suggestions