Effortless Coffee Cheesecake (Print Version)

# Ingredients:

→ Crust Ingredients

01 - 1/4 cup granulated sugar
02 - 1/2 cup melted unsalted butter
03 - 1 1/2 cups crushed graham crackers
04 - 1/2 tsp ground cinnamon (not a must, but cozy and flavorful)

→ Cheesecake Filling Ingredients

05 - 8 oz cream cheese (softened), 3 packages
06 - 3/4 cup sugar
07 - 1 cup sour cream
08 - 1 1/2 tbsp espresso powder or instant coffee granules
09 - 1 tbsp plain flour
10 - 3 large eggs at room temp
11 - 2 tsp vanilla extract
12 - 1/4 cup heavy whipping cream

→ Optional Coffee Glaze

13 - 1/2 cup powdered sugar
14 - 1/4 cup brewed coffee, chilled
15 - 1 tbsp whipping cream

# Instructions:

01 - First off, crank your oven up to 325°F. Cover your springform pan's bottom with parchment paper, and grease the edges lightly with butter or nonstick spray to make life easier later.
02 - Combine the graham crumbs with sugar and (if you'd like) cinnamon in a large bowl. Pour in the melted butter and mix well; it should have a wet sand texture. Firmly press this into your pan's base, smoothing it down tightly with a measuring cup or spoon.
03 - Place the crust in the oven for around 10 minutes. This gives it a nice toasted flavor while helping it set properly. Remove and let it cool while you move onto the filling.
04 - Beat the cream cheese in a mixing bowl with a stand or hand mixer until super creamy and smooth (about 2 minutes). Toss in the sugar, sour cream, and flour, and keep mixing until it's all blended. In a small dish, dissolve the coffee granules in 2 tbsp of hot water, and stir it into the mixture alongside the vanilla extract.
05 - Beat in the eggs one at a time using low speed. Don’t overmix, as too much air can cause cracks later. Make sure to scrape the sides of your bowl to get everything combined evenly.
06 - Gently fold in the heavy cream until your batter is silky, thick, and smooth with a mellow coffee aroma.
07 - Pour the batter onto your prepared crust, making sure it’s evenly spread out. If cracks worry you, shield the pan's base with foil and sit it in a water bath, then bake for 55-70 minutes. The center should jiggle slightly when you nudge it, while the edges will be more set.
08 - Turn your oven off but leave the cheesecake inside with the door cracked for about 60 minutes. This slow process helps reduce risk of cracks. Take it out afterward and let it rest until it’s room temperature.
09 - Pop your cheesecake into the fridge, covered, for at least 4-5 hours—overnight is even better! This time lets it firm up nicely, giving you that creamy, dreamy texture.
10 - For something extra, whisk powdered sugar, cream, and cooled coffee together until smooth and glossy. This glaze makes a cute finishing touch! Drizzle it over right before slicing.
11 - Glide a knife around the pan's edge, then unlock and remove the springform. Cut slices and serve. Add a dollop of whipped cream or sprinkle espresso beans over each slice for a fancier touch!

# Notes:

01 - Perfect for coffee and dessert lovers alike, this rich cheesecake pairs so well with a café latte or after-dinner vibes.
02 - For best results, let it chill in the fridge overnight. Flavors blend and taste even better the next day!
03 - Espresso adds depth and a hint of boldness to the creamy layers without being overpowering.
04 - If you live for coffee flavor, go for espresso powder rather than instant granules for a stronger punch.

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