Coffee Cheesecake (Creamy New York Style With Espresso)

This coffee cheesecake tastes like a creamy New York slice crossed with a good latte: dense and smooth, with real coffee flavor running through the filling and a dark chocolate cookie crust underneath. The secret is dissolving instant coffee or espresso powder in a spoonful of hot water, so you get strong flavor without thinning the batter. Bake it low and slow in a water bath, let it cool in the oven, and it comes out tall and crack-free.

Serves: 12 · Prep: 30 minutes · Bake: about 70 minutes, plus 1 hour cooling in the oven · Chill: at least 6 hours, ideally overnight

In this article

1. Ingredients
2. How to make coffee cheesecake
3. Tips for a crack-free cheesecake
4. Variations: no-bake, mocha, lighter, dairy-free
5. A little cheesecake history
6. FAQ

Coffee cheesecake ingredients

For a 9-inch (23 cm) springform pan.

Chocolate crust

• 1½ cups (150 g) chocolate cookie or chocolate graham cracker crumbs
• 5 tablespoons (70 g) unsalted butter, melted
• 1 tablespoon (12 g) sugar
• Pinch of salt

Coffee filling

• 4 packages, 32 oz (900 g) full-fat cream cheese, at room temperature
• 1 cup (200 g) granulated sugar
• 2 tablespoons (16 g) all-purpose flour or cornstarch
• 2 tablespoons instant coffee granules or 1 tablespoon espresso powder
• 2 tablespoons (30 ml) hot water
• ½ cup (120 g) sour cream, at room temperature
• 2 teaspoons (10 ml) vanilla extract
• ¼ teaspoon salt
• 4 large eggs, at room temperature

Coffee whipped cream (optional topping)

• 1 cup (240 ml) cold heavy cream
• 2 tablespoons (15 g) powdered sugar
• 1 teaspoon instant coffee dissolved in 1 teaspoon hot water, cooled

How to make coffee cheesecake

1. Prep the pan and oven. Heat the oven to 325°F (160°C). Wrap the outside of the springform pan in two layers of heavy foil so the water bath can’t leak in. Put a kettle on.
2. Make the crust. Mix crumbs, melted butter, sugar and salt. Press firmly into the base of the pan. Bake 10 minutes, then cool while you make the filling.
3. Bloom the coffee. Stir the instant coffee into the hot water until completely dissolved. Let it cool.
4. Beat the cream cheese. On low to medium speed, beat cream cheese, sugar, flour and salt for 2–3 minutes until completely smooth. Scrape the bowl often.
5. Add flavor. Beat in the coffee, sour cream and vanilla on low.
6. Add eggs gently. Add eggs one at a time on low speed, mixing only until each disappears. Too much beating adds air, which causes cracks.
7. Fill and bake in a water bath. Pour the filling over the crust. Set the springform in a roasting pan and pour hot water about 1 inch (2.5 cm) up the sides. Bake 65–75 minutes, until the edges are set and the center still wobbles slightly, like set jelly.
8. Cool slowly. Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour.
9. Chill. Run a thin knife around the edge, cool to room temperature, then refrigerate at least 6 hours or overnight.
10. Top and serve. Whip the cream with powdered sugar and coffee to soft peaks. Pipe or spread on top, and dust with cocoa or chocolate shavings.

Tips for a crack-free coffee cheesecake

Which coffee to use

Instant coffee and espresso powder give the strongest, cleanest flavor without adding much liquid. Brewed coffee is too weak; a double espresso (about 2 tablespoons) works if you prefer, but the flavor will be gentler. Our guide to espresso powder explains the difference.

Variations: no-bake, mocha, lighter and dairy-free

No-bake coffee cheesecake

Skip the eggs, flour and sour cream. Beat 24 oz (680 g) cream cheese with 1 cup (120 g) powdered sugar, the dissolved coffee and vanilla. Whip 1¼ cups (300 ml) heavy cream to stiff peaks and fold it in. Spread over an unbaked crust and chill at least 6 hours until firm.

Mocha cheesecake

Melt 4 oz (115 g) dark chocolate, cool slightly and beat it into the filling before the eggs. Top with a thin layer of chocolate ganache.

Boozy coffee cheesecake (adults only)

Replace the hot water with 2 tablespoons coffee liqueur after dissolving the coffee in 1 teaspoon of hot water. Please enjoy responsibly; the alcohol-free main recipe tastes just as good.

Lighter version

Replace half the cream cheese with Neufchâtel and swap the sour cream for plain Greek yogurt. The texture is slightly less dense but still creamy.

Dairy-free version

Use plant-based cream cheese blocks and dairy-free yogurt, and plant butter in the crust. Plant-based cheeses vary, so chill the cheesecake overnight for the best set.

A little cheesecake history

Cheesecake is far older than coffee in Europe. According to Junior’s, the famous Brooklyn cheesecake bakery, the ancient Greeks were making rudimentary cheesecakes by the fifth century BC. The modern New York style depends on cream cheese, which traces back to 1872, when William A. Lawrence, a dairyman in Chester, New York, began making a cheese modeled on Neufchâtel; in 1875 he produced a richer version he named cream cheese. Cream cheese cheesecakes became popular in New York City in the early 1930s, with restaurateur Arnold Reuben often credited with the style.

Coffee and cheesecake were always a natural pair on diner menus. For more coffee-and-dairy pairings, see coffee and cheese pairing.

Coffee for your cheesecake

For the easiest coffee flavor, use Feel Espresso Instant Coffee: it dissolves fully and won’t leave specks. Prefer real espresso? Italian Roast pulls a bold, chocolatey shot that stands up to cream cheese. Baking for kids or an evening party, use Decaf Espresso instead. And serve each slice with a fresh cup.

Coffee cheesecake FAQ

Can I use brewed coffee in cheesecake?

It is too weak and watery. Use instant coffee, espresso powder or a short espresso instead.

How long does coffee cheesecake keep?

Up to 4–5 days covered in the fridge, or about 2 months frozen, well wrapped, without the whipped cream.

Does coffee cheesecake have caffeine?

Yes, a little from the coffee, divided across 12 slices. Use decaf if serving children or caffeine-sensitive guests.

Why did my cheesecake sink in the middle?

Usually too much air from overbeating the eggs or a sudden temperature change. Mix eggs on low and cool slowly.

Sources

1. Junior’s Cheesecake. The History of Cheesecake, 2016. juniorscheesecake.com.

Facts checked in October 2026.

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