Ingredients
Graham Cracker Crust
- 2 cups (200 g) fine graham cracker crumbs
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon fine salt
- 7 tablespoons (100 g) unsalted butter, melted
Coffee Cheesecake Filling
- 24 oz (680 g) full-fat block cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (180 g) full-fat sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons instant espresso powder
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 pinch fine salt
Golden Crumble
- 3/4 cup (95 g) all-purpose flour
- 1/3 cup (65 g) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch fine salt
- 5 tablespoons (70 g) unsalted butter, melted and slightly cooled
Caramel-Coffee Sauce
- 3/4 cup thick caramel sauce
- 1 teaspoon instant espresso powder
- 1 teaspoon hot water
- 1 pinch fine salt
Decoration
- Golden crumble, as needed
- 8–12 chocolate-covered coffee beans, optional
- Caramel-coffee sauce, as needed
Instructions
Preheat the oven to 325°F (163°C).
Lightly grease a 9-inch springform pan. Line the bottom with parchment paper.
If you use a water bath, wrap the outside of the springform pan carefully with heavy-duty foil to reduce the risk of water entering the pan.
2. Make the graham cracker crustCombine the graham cracker crumbs, brown sugar, and salt.
Pour in the melted butter. Stir until every crumb looks evenly coated.
Squeeze a small amount between your fingers. It should hold together.
If your particular crackers are very dry and the mixture still falls apart, add 1 extra tablespoon of melted butter.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Use the flat bottom of a measuring cup or glass to compact it.
Bake for 8–10 minutes.
Remove from the oven and allow the crust to cool slightly.
3. Dissolve the espressoCombine 2 teaspoons espresso powder with 1 tablespoon hot water.
Stir until dissolved.
Set it aside for a few minutes so it is no longer hot when added to the filling.
4. Prepare the cheesecake fillingBeat the softened cream cheese on low to medium-low speed until smooth.
Add granulated sugar, flour, and salt.
Mix only until combined.
Add sour cream, vanilla, and dissolved espresso.
Mix again on low speed.
Add the eggs one at a time.
Mix only until each egg disappears into the batter.
Avoid prolonged beating after adding the eggs.
5. Fill the panPour the coffee cheesecake batter over the cooled crust.
Smooth the surface gently with a spatula.
Tap the pan lightly on the counter several times to release larger trapped air bubbles.
6. BakeBake at 325°F (163°C) for about 60–75 minutes.
The outer area should appear set while the center still has a slight wobble.
For food safety, the FDA states that dishes containing eggs should reach 160°F (71°C). A food thermometer can be used to verify the temperature.
7. Cool graduallyTurn off the oven.
Leave the cheesecake inside with the oven door slightly open for about 30 minutes.
Remove it from the oven and allow it to continue cooling at room temperature.
Once cooled, cover and refrigerate.
8. ChillRefrigerate for at least 6 hours.
For the cleanest slices and best texture, chill overnight.
9. Make the crumblePreheat the oven to 350°F (177°C).
Combine flour, brown sugar, cinnamon, and salt.
Add the melted butter.
Mix with a fork until irregular clusters form.
Leave some medium-sized pieces rather than turning everything into fine crumbs.
Spread onto a parchment-lined baking sheet.
Bake for 10–14 minutes, or until golden brown.
Cool completely.
10. Make the caramel-coffee sauceDissolve 1 teaspoon espresso powder in 1 teaspoon hot water.
Stir it into the caramel sauce with a small pinch of salt.
The caramel should flow slowly from a spoon.
Do not use it while very hot.
11. DecorateRemove the chilled cheesecake from the springform pan.
Scatter golden crumble across the top, concentrating some of it around the outer edge.
Add several chocolate-covered coffee beans.
Spoon the caramel-coffee sauce close to the edge.
Gently push portions over the side to create thick drips of different lengths.
12. Slice and serveDip a sharp knife in hot water.
Dry it thoroughly.
Cut one slice.
Clean and warm the blade again before each following cut.
Serve chilled.
Notes
Use full-fat block cream cheese rather than whipped cream cheese for a dense cheesecake that holds its shape.
Bring the cream cheese, sour cream, and eggs close to room temperature before mixing. This helps create a smoother batter without requiring excessive beating.
Do not skip the butter in the crust. The butter binds the crumbs and helps the finished slice stay intact.
Do not put the crumble onto the cheesecake before its long baking period. Baking the crumble separately keeps the topping visibly crisp and golden.
The caramel should be fluid but not hot when it goes onto the chilled cake. Hot caramel can become too runny and soften the surface.
For the appearance of your reference image, use large irregular golden crumble pieces, a few dark chocolate-covered coffee beans, and thick caramel-coffee drips.
Keep the finished cheesecake refrigerated.
- Prep Time: 35 minutes
- Cook Time: 6 hours minimum
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian