• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipe Search
    • Recipe Index
    • Bars & Brownies
    • Breakfast
    • Cakes
    • Cookies
    • Cupcakes
    • Frosting
    • Fruit Desserts
    • Muffins
    • One Bowl Desserts
    • Pies & Tarts
  • About Me
  • Food Photography
    • Work with Me
    • Classes and Workshops
  • Shop

Frosting & Fettuccine

Home » Recipe Search » Cheesecakes

Feb 10, 2022(last updated December 17, 2022)

Perfect Coffee Cheesecake (No Water Bath)

5 from 5 votes
BySam Adler
Jump to Recipe

This post might have affiliate links, please check out my full disclosure policy.

This classic coffee cheesecake recipe is luxuriously creamy, perfectly smooth, and rich with coffee flavor. Baked in a 9-inch springform pan, the coffee cheesecake filling sits on a buttery, homemade graham cracker crust. I also share my kitchen-tested trick for baking perfect cheesecake without a water bath below. It’s a game-changer!

A cheesecake decorated with whipped cream and chocolate covered espresso beans with 3 slices cut on a wooden surface

Ask me what my favorite sweet flavor is and I will always say coffee. There is something about it that I just cant get enough of. Like these chocolate chunk coffee cookies, coffee cupcakes, or coffee frosting that is good on just about any cake recipe.

As a trained pastry chef, making cheesecake doesn’t scare me and it shouldn’t scare you either! It really is easy to make once you learn the hack I have for a no water bath cheesecake!

You’ll need to use cream cheese at room temperature to make this recipe so that the batter is silky and not lumpy. If the cream cheese is too cold, it wont mix well into the batter leaving lumps. If you forgot to leave your cream cheese out, check out these tips on how to soften cream cheese quickly.

Why you’ll love this recipe

If you’re a serious coffee lover, you’ll love that there is coffee baked into every part of this coffee flavored cheesecake.

I’m talking in the graham cracker crust, in the filling, and then decorated on top with more chocolate covered espresso beans.

Plus I have tips for making the perfect cheesecake every time!

What kind of coffee to use

I use instant coffee in this recipe. It’s just the easiest thing to have on hand when baking and it has a concentrated flavor. It can be the powder or the granules, whatever you have on hand!

Ingredients

  • baking spray
  • graham cracker crumbs
  • butter
  • cream cheese- I buy the bricks, you’ll need 3
  • white sugar
  • sour cream
  • eggs
  • half n half or cream
  • instant coffee- any instant coffee will do!
  • water
  • all purpose flour
ingredients for coffee infused graham cracker crust
Ingredients for crust
ingredients for coffee cheesecake
Ingredients for cheesecake

Equipment

  • Mixer- hand or stand
  • 9″ springform pan – this is the best spring for pan because it easily releases from the sides.
  • 9×13 aluminum tin or baking pan

How to Make Coffee flavored Cheesecake

  1. Make the coffee infused graham cracker crust. In a medium, microwavable safe bowl melt the butter. Add the graham cracker crumbs, sugar, and dry instant coffee granules, and mix well. Spray the spring form pan with baking spray and press the crumbs into the bottom and sides of the pan. Bake for 10 minutes.
  2. Make the cheesecake filling. Add the cream cheese and sugar to the bowl of a hand or stand mixer and mix on medium speed till combined. Add in the sour cream with the mixer on low, then add in the 3 eggs one at a time mixing in between. Pour in the half and half. Combine the instant coffee with 1/2 cup water and pour that in too. Sift 1/4 cup (or don’t if your’e being lazy) flour and pour it into the batter.
  3. Mix on medium-high speed until a smooth batter forms, about 2 minutes. Pour the batter into the springform pan.
  4. Fill an aluminum tray (preferably a 9×13) with water 1″ high and place on the bottom rack of your oven. Put the cheesecake on the top rack and bake for 45-55 minutes.
  5. Turn off the oven when the cheesecake is done but don’t remove it from the oven. Leaving the oven door open slightly, let the cheesecake cool down for 1 hour. Then remove and chill in the fridge for at least 4 hours or overnight.
  6. Decorate with whipped cream and chocolate covered espresso beans.
Coffee infused graham cracker crust pressed into a springform pan on a wooden surface
Press the graham cracker crust into the pan
A baked cheesecake still in the pan on a wooden surface.
A fully baked coffee cheesecake

How to tell when a cheesecake is done

A cheesecake is done when the sides of the cheesecake are set but the middle still has a little jiggle to it. You don’t want the middle to be firm, otherwise it will be over baked.

The jiggle in the middle will firm up in the fridge!

How to make a cheesecake with no water bath

YES I SAID IT, and yes you can do it. I have baked cheesecake so many times in my last (almost) 10 years of professional baking and have figured out a way to do it.

All you have to do is place a tray of water underneath the cheesecake like I mentioned in the “how to” section above. The steam from the water will rise and will have the same effect as a water bath only you wont be worrying if your cheesecake will get ruined the entire time.

A cheesecake in the oven with a tray of water underneath it on the bottom rack.

Seriously I have always hated using the traditional water bath because:

  1. It was never 100% leak proof
  2. It’s so dangerous trying to get it out of the oven- you can spill the hot water on you or worse, all over the cheesecake.

When I bake cheesecakes this way, they come out perfect every single time, with no cracks!

So now I never use a water bath, I just stick a tray of water on the bottom rack instead!

How to cool a cheesecake

Another way to make the most perfect cheesecake is to cool it the right way.

When the baked cheesecake is done, do not take it right out of the oven. Instead turn off the oven and leave the door open slightly. Let it cool for an hour, then remove it from the oven and let it sit on the counter for another 20 minutes or so.

Then you can move it into the fridge to chill and firm up for a minimum of 4 hours.

Baking the cheesecake in the way I mentioned, and cooling it the right way will ensure that you have no cracks!

Storing and Freezing

Store the cheesecake in the fridge for up to 1 week. Freeze individual slices or the whole thing but wrapping it tightly in freezer safe plastic wrap and then wrapping again in tin foil. Freeze for up to 3 months.

Cheesecake topping

Coffee cheesecake decorated with whipped cream and chocolate on a wooden surface

Decorate the cheesecake with homemade or store bought whipped cream and chopped or whole chocolate covered espresso beans.

If you are making this recipe in advance, decorate right before serving.

Tips for making cheesecake

  • Room temperature ingredients– make sure all your refrigerated ingredients come to room temperature first. This will help make the batter smooth instead of lumpy.
  • Use a small measuring cup to press the graham cracker crust into the springform pan. You want it to be firmly pressed.
  • Follow the water bath hack and cooling instructions above for a no-crack cheesecake.
  • If you don’t have graham cracker crumbs you can make your own by pulverizing graham crackers. You’ll need 7-8 graham crackers.
  • Don’t over-bake! The middle of the cheesecake should still jiggle when it’s ready to come out of the oven.
  • To remove the cheesecake from the springform pan, use a knife around the edges to separate the cheesecake, the unhook the pan.
A slice of coffee cheesecake on a gray ruffled plate on a wooden surface

Recipe FAQ

Why does my cheesecake crack?

Your cheesecake is cracking because it is over baked or because you took it out of the oven too soon and the change in temperature made it drop and crack. Make sure you turn off the oven when the cheesecake is still jiggly in the middle!

How do you prevent a cheesecake cracking?

Use my water bath hack! The steam from the water keeps the cheesecake from cracking. See above for how to do it, its really so easy and better than the traditional way.

What is the best cream cheese to use for cheesecake?

I like Philadelphia or Publix brand cream cheese that comes in the bars because its easy to measure out. Stay away from whipped cream cheese, you don’t want that.

How to make fluffy cheesecake?

To make fluffy cheesecake make sure to sift your dry ingredients and use all cold ingredients at room temperature. Mix well and don’t over bake!

Does cheesecake need sour cream?

I like to use it because it adds a level of creamy-ness and adds that extra tang that is so classic in cheesecake. So yes you should use it.

More cheesecake recipes you’ll love

  • Mini cheesecake bites
  • Cranberry cheesecake bars
  • Salted caramel cheesecake
  • Red Velvet Cheesecake Cupcakes
  • Cherry Chocolate Cheesecake
Coffee cheesecake decorated with whipped cream and chocolate on a wooden surface

Perfect Coffee Cheesecake (No Water Bath)

This classic coffee cheesecake recipe is luxuriously creamy, perfectly smooth, and rich with coffee flavor. Baked in a 9-inch springform pan, the coffee cheesecake filling sits on a buttery, homemade graham cracker crust. I also share my kitchen-tested trick for baking perfect cheesecake without a water bath below.
5 from 5 votes
Print Pin SaveSaved! Rate
Course: Cake
Cuisine: American
Diet: Kosher
Keyword: easy cheesecake recipe, espresso cheesecake, how to make cheesecake, no water bath cheesecake recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 5 hours
Total Time: 6 hours 5 minutes
Servings: 12 people
Calories: 387kcal
Author: Sam Adler

Equipment

  • Spring form pan
  • Stand or Hand mixer

Ingredients

Coffee Infused Graham Cracker Crust

  • 1/3 cup butter
  • 1 cup graham cracker crumbs or 7-8 graham crackers pulverized
  • 2 tbsp sugar
  • 1 tbsp instant coffee granules dry, not brewed, straight from the can
  • Baking spray

Coffee Cheesecake Filling

  • 24 oz cream cheese 3 cream cheese bricks, room temperature
  • 3/4 cup sugar
  • 3/4 cup sour cream room temperature
  • 3 eggs large, room temperature
  • 1/4 cup half n half or cream, room temperature
  • 3 tsp instant coffee dry
  • 1/2 cup water warm
  • 1/4 cup all purpose flour

Garnish

  • whipped cream
  • chocolate covered espresso beans

Instructions

Make the Coffee Infused Graham Cracker Crust

  • Preheat the oven to 350° F. In a medium size microwavable safe bowl, melt the 1/3rd cup butter. Add the 1 cup graham cracker crumbs, 2 tbsp sugar, and 1 tbsp instant coffee granules, and mix well. The consistency should be like wet sand.
  • Spray a 9" springform pan with baking spray and press the crumbs into the bottom and up the sides of the pan. Use a small measuring cup to help press it in. Bake for 10 minutes until golden brown.

Make the Coffee Cheesecake Filling

  • In the bowl of a hand or stand mixer add the 3 bricks of cream cheese and 3/4 cup sugar. Mix on medium speed until smooth, about 2 minutes. With the mixer on low, add in the 3/4 cup sour cream, and eggs one at a time mixing in between each addition. Add in the 1/4 cup half n half with the mixer running on low and continue to mix. You may have to scrape down the sides of the bowl.
  • Combine the 3 tsp instant coffee with 1/2 cup warm water and slowly add it to the mixture on low speed. Add the 1/4 cup flour in slowly, and mix on medium speed for 2 more minutes.
  • Pour 1 inch of water from your sink into a 9×13" pan and place on the bottom rack of the oven.
  • Pour the cheesecake filling into the graham cracker crust and place it on the top rack in the oven. Bake for 45-55. mins. Check the cheesecake after 45 minutes. If the sides are set but the middle is still a little jiggly, it's done!
  • Turn the oven off but leave the cheesecake inside with the oven door cracked open to cool for one hour. Remove and set on the counter for another 20 mins, then transfer to the fridge to chill for a minimum of 4 hours.
  • Decorate with whipped cream and chocolate covered espresso beans and serve.

Notes

  • You can use any kind of instant coffee in this recipe. For the crust the coffee is used straight from the can and is not dissolved in water. For the cheesecake filling, it is.
  • To prevent cracking use the water bath hack mentioned in the post and cool the cheesecake in a turned off oven for one hour before moving it to the fridge.
  • I always use a springform pan for cheesecakes because they make is super easy to remove the cheesecake from. 
  • Learn how to soften cream cheese quickly.

Nutrition

Nutrition Facts
Perfect Coffee Cheesecake (No Water Bath)
Amount Per Serving (1 g)
Calories 387 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 126mg42%
Sodium 303mg13%
Potassium 161mg5%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 18g20%
Protein 6g12%
Vitamin A 1086IU22%
Vitamin C 1mg1%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

236 shares

Filed Under: Cheesecakes Tagged With: Coffee

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Dawn says

    September 17, 2021 at 3:16 pm

    5 stars
    Can I use espresso powder instead of instant coffee? I have a jar of it that I don’t know what to do with besides add to chocolate. Thanks. This recipe is exactly what I’ve been looking for.

    Reply
    • Sam Adler says

      September 19, 2021 at 11:03 am

      Hey Dawn! So funny you should ask because I specifically didnt put espresso powder in this recipe because it’s hard to find and always comes in a huge jar that I didnt want to make people buy haha! But yes, you can totally swap the espresso powder just in smaller increments because it’s more concentrated. In the crust I would add only 1- 1/2 tsp espresso powder and for the cheesecake I would add 2 tsp to the water. Hope that helps, and thank you so much for the rating!

      Reply
  2. Elaine Zygmanik says

    December 10, 2022 at 6:50 pm

    I want to make in 10″ spring form pan with 4 blocks of cream cheese. How would I increase the other ingredients?

    Reply
    • Sam Adler says

      December 11, 2022 at 1:06 pm

      Hi Elaine! You can make the recipe as its stated, the 1″ in difference between the 9 and 10 inch springform pan wont make a difference. This recipe already calls for 4 blocks of cream cheese.

      Reply
      • Elaine says

        December 11, 2022 at 6:38 pm

        Thank you!

        Reply
        • Sam Adler says

          December 11, 2022 at 8:47 pm

          Ahh! I just realized I was looking at a different cheesecake recipe. For this coffee cheesecake if you want to use 4 blocks of cream cheese you can add 1/4 cup sugar,1/4 cup sour cream and an extra egg. Hope it works out!

          Reply

Leave a comment & rate this recipe Cancel reply

Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

Recipe Rating




Primary Sidebar

Search

Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

🍾🥂HAPPY NEW YEAR 🍾🥂
.
.
.
#newyearseve #2023goals #cookieskillet #skilletcookie #giantchocolatechipcookie #chocolatechipcookies #chocolatechipcookie #cookiephotography #foodphotographyandstyling #foodstylingandphotography #foodphotographer #foodstylist #foodstylists #castironbaking #castironskillet #castiron @lodgecastiron
Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

#cookieboxes #cookiebox #cookiegifts #cookiegiftbox #holidaycookies #taylorswift #TaylorSwiftcookies #homemadecookies #customcookies #cookiedecorating #cookiesofinstagram #cookiedesign #cookiephotography #holidaycookiebox #holidaygiftsets #holidaygifts #ediblegifts #swiftie #swiftiesforever #taylornation @taylornation
ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
.
.
.

#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
.
.
Also here’s to wishing me getting those tix!
.
.
.
#swiftie #swifties #happybirthday #taylorswift #taylorswifttickets #birthdaycake #birthdaycakes #birthdaycandles #caramelcake #carameldripcake #caramelbirthdaycake #cakephotography #cakephotography📷 #cakedecorating #cakedesign #cakesofinstagram #cakepic #cakepictures
I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

.
.
.
#gingersnaps #gingersnapcookies #gingersnap #christmascookies #christmascookie #holidaycookies #holidaycookie #cookierecipes #tinyhands #holidaybaking #cookieseason  #cookiesofinstagram #cookiegram #cookielover
Load more please Follow me on Instagram!

Categories

Archives

Privacy Policy  | Disclosure Policy

 

Support by Foodie Digital

Footer

↑ back to top

About

  • About
  • Web Stories
  • Privacy Policy

Disclosure

As an Amazon Associate I earn from qualifying purchases.

Disclosure Policy

Contact

  • Contact
  • Work with me

Copyright © 2023 Samantha Adler | Frosting & Fettuccine | Support by Foodie Digital

236 shares