Baked Coffee Cheesecake Recipe (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.
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
Equipment
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 9x13" 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.
Serving: 1g, Calories: 387kcal, Carbohydrates: 25g, Protein: 6g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 303mg, Potassium: 161mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1086IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 1mg
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