Coffee Cheesecake Cookie Crust (Print-Friendly Version)
Creamy cheesecake meets bold coffee atop a crisp cookie crust for a smooth, flavorful dessert.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups chocolate or graham cookie crumbs
02 -
5 tablespoons unsalted butter, melted
→ Filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
2 tablespoons instant coffee, dissolved in 1/4 cup hot water
06 -
3 large eggs
07 -
1 cup sour cream
# How to Make It:
01 -
Combine cookie crumbs and melted butter in a medium bowl until evenly moistened. Press the mixture firmly into the base of a springform pan to form a uniform crust.
02 -
In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer until the mixture is smooth and creamy.
03 -
Add the dissolved instant coffee to the cream cheese mixture and blend until fully incorporated.
04 -
Add eggs one at a time, mixing on low speed just until each is incorporated. Avoid overmixing to maintain a smooth consistency.
05 -
Gently fold in the sour cream and mix until the filling is smooth and uniform.
06 -
Pour the filling evenly over the prepared crust and smooth the surface with a spatula.
07 -
Bake in a preheated oven at 325°F (163°C) for 30 to 45 minutes, or until the edges are set and the center is slightly jiggly.
08 -
Turn off the oven and slightly open the door to allow the cheesecake to cool gradually. Once cooled, refrigerate until fully chilled before serving.
# Extra Suggestions:
01 -
Use strongly brewed coffee or espresso for deeper coffee flavor.
02 -
To prevent surface cracks, avoid overmixing after adding eggs.
03 -
Chill thoroughly before slicing to achieve clean, firm portions.
04 -
Finish with a dusting of cocoa powder or a few coffee beans for garnish.