Coffee-and-Espresso Layered Cheesecake
Last week was my sister’s birthday, and she spent it living it up out in Chicago, so this was a somewhat belated celebration. Last year for her birthday she asked me to make a Vanilla Cake with Chocolate Hazelnut filling, so this year while trying to think of a dessert that she would enjoy, something that was different and unique, all I could keep thinking about was making something with coffee in it. I, of course, love cheesecake so I started searching around for some type of coffee and/or espresso flavored cheesecake. I found a few recipes floating around out there, but none that I was crazy about, so I went about creating my own.
This is essentially a graham crust, and a classic cheesecake recipe with half of the batter flavored with Starbucks Coffee Liquor and the other half flavored with a serving of espresso, topped with chocolate ganache and garnished with chocolate covered espresso beans. I think the balance of flavors in this cheesecake is perfect:
A subtle hint of the coffee liquor paired with an espresso flavor that was not too overpowering, and a bittersweet chocolate ganache that ties it all together.
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I used the standard graham cracker crust, but I am willing to bet that a chocolate crust would be fabulous with this cheesecake. Really – when is chocolate NOT great?? Exactly. Although I used Starbucks Coffee Liquor you could use any coffee-flavored liquor you like (Kahlua would be a good choice). Alternatively, if you’d rather not use alcohol, a coffee-flavored creamer would work just as well.
Now I’d like to talk about water baths. I’m admittedly not really sold on this method. I have made a number of cheesecakes using both methods – water bath and a “regular” bake without one, and I honestly don’t know that there is much difference, aside from the fact that the “regular” baking method is easier and less messy and the chances of my crust getting soggy decreases dramatically. I’m a crust girl, so I don’t like bad things to happen to it. I’m curious to know what method you use and why you think it’s better.
More Favorite Cheesecake Recipes:
- Brownie Mosaic Cheesecake
- Cheesecake Truffles
- Hidden Berry Cream Cheese Torte
- Oreo Cheesecake
- New York Cheesecake
Coffee-and-Espresso Layered Cheesecake
Ingredients
For the crust
- 1¾ cups (147 g) graham cracker crumbs
- 3 tablespoons sugar
- ½ stick (0.5 stick) unsalted butter, (4 tablespoons)
For the cheesecake
- 2 pounds (907.18 g) cream cheese, at room temperature, (four 8-ounce boxes )
- 1 ⅓ cups (266.67 g) sugar
- ½ teaspoon (0.5 teaspoon) salt
- 4 large eggs, at room temperature
- 1 ⅓ cups (306.67 ml) sour cream
- 1 teaspoon Kahlua, or other coffee liquor
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
For the chocolate ganache originally used on the Brownie Mosaic Cheesecake
- 1.5 ounces (42.52 g) bittersweet chocolate, chopped
- ¼ stick (0.25 stick) unsalted butter, (2 tablespoons)
- ⅛ cup (29.75 ml) heavy cream
- ¼ teaspoon (0.25 teaspoon) vanilla extract
- ½ tablespoon (0.5 tablespoon) powdered sugar
- Chocolate-covered espresso beans, for garnish (optional)
Instructions
- 1. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil.
- 2. Stir the graham cracker crumbs and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are moist. Turn the mixture into the springform pan and pat an even layer of crumbs over the bottom of the pan and halfway up the sides. Put the pan in the freezer while the oven is preheated.
- 3. Center a rack in the oven and preheat the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust on a cooling rack.
- 4. Reduce the oven temperature to 325 degrees F.
- 5. Put a kettle of water (or medium saucepan filled with water) on to boil.
- 6. Beat the cream cheese at medium speed until soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes, until the cream cheese is light. Add the eggs one by one, beating for one minute after each addition. Reduce the mixer speed to low and mix in the sour cream.
- 7. Put half of the batter into another bowl.
- 8. To one half of the batter, add the coffee liquor and gently mix with a rubber spatula until thoroughly combined.
- 9. Dissolve the espresso powder with the boiling water and add to the other half of the batter. Again, use a rubber spatula to gently mix in the espresso until thoroughly combined.
- 10. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it. Pour the coffee liquor-flavored batter into the prepared crust and spread into an even layer. Very slowly, pour the espresso-flavored batter over the coffee batter.
- 11. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
- 12. Bake the cheesecake for 1 hour 30 minutes. Turn off the oven and prop the oven door open with a wooden spoon. Leave the cheesecake in the oven with the door propped open for one hour.
- 13. After 1 hour, carefully pull the roasting pan out of the oven and lift the springform pan out. Let the cheesecake come to room temperature on a cooling rack. Refrigerate for at least 4 hours (overnight is better).
- 14. To make the chocolate ganache, place finely chopped chocolate in a medium bowl. Microwave the butter and heavy cream on HIGH for 1 minute. Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in the vanilla and then mix in the powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.
Did you make this recipe?
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I appreciate your willingness to share. I also commemorate my sister’s birthday with cake. :) She was the most exceptional caterer! On the schoolboy runaway second anniversary of her departure this year, I created a cake resembling her preferred Starbucks beverage.
I want to make this but I don’t have time right now, I need to make a white chocolate raspberry cheesecake for next week. I use/search your website 1st before searching anywhere else for cheesecake recipes. Your recipes never disappoint. So I’m regards to your comment about the water bath, I always use it but I quit the foil & use crockpot liner large cooking bags. No leaking! I have forgot a time or two to put it in the bag before pouring the filling & let me tell you it’s a little precarious when my pan is full to the rim. Hopefully I get to make this recipe soon. Next month I’m making a trial run of a pineapple upside down cheesecake & then again for Thanksgiving. So maybe for Christmas! Thanks for your recipes.
Emma Crumbie’s in Bell Plaine, MN makes this fantastic! It’s at least 4 or 5″ high and has chocolate covered coffee beans on it and it is the most fantastic cheese cake I have ever eaten. I could live on this cake.
My question is, how do I make the coffee and Kahula strong enough as I like it strong.
Thank you!
Hi Cheldena, I would just try making it as stated first, and if you feel like the coffee and Kahlua aren’t strong enough, you could try upping the amounts a little at a time. Using a bold roast coffee will help for sure.
Thank you so much, I really appreciate your reply!
When you say increasing it a little bit; how much would you say for each as I usually don’t bake but I will be making this! :-)
Thank you!
Have a wonderful weekend!
Chel
Delicious!!! I did a hazelnut/espresso version: Chocolate wafer cookies + ground up roasted hazelnuts in the crust, & Frangelico liquor (1T). The combinations with this recipe are endless, and this is definitely my new “go to” base cheesecake. I used ricotta instead of sour cream (because I had some to finish up), it was fantastic. The ganache & chocolate covered espresso beans were much commented & scraped up off the plate. Love love your blog. Keep up the excellent work.
Can’t thank you enough for the super amazing recipes <3
I have a question; if I make the crust without the 3 tablespoons of sugar (Only the crumbs and butter), would it still be ok or the crumbs won't stand together?
I also want to ask you, do you recommend any other kind of crackers, as I live in Taiwan and Graham crackers are impossible to find:( They have Digestive though, would that work?
Hi Ala’a, I think you could omit the sugar without any problems. You could use Digestives, also animal crackers, Oreos or anything similar.
I am IN LOVE with your recipes! Thank you for baking and sharing! I was reading comments on another site just now and I had to run here and share this with you “Suzy
Jul. 22, 2009 2:36 pm
Water bath tip-Try using a Turkey size clear plastic baking bag insted of lining the spring form pan with foil. Chedk for leaks first, but should prevent any soggy crusts. Mine came out perfect-no cracks!”
I’ve been having trouble with the leaking water bath, so this is what I am going to try next!
My dad has made a cheesecake very similar to this, but he has lost the recipe…so I’m going to give this one a try! If I don’t want to fuss with the water method, does the cooking time or temp change?
Thanks so much!
Hi Eleanor, I would check it for doneness a little sooner, but it should take about the same amount of time.
Thanks for this recipe. I made this for my family, and they absolutely loved it!
Can I make this cheesecake two days ahead of time?
Yes, absolutely! Just keep it refrigerated.
Hi, this cheesecake looks Devine!
Definitely going to try make it,
However I was just wondering is it a heavy/dense cake?
Hi Rachel, That’s a tough question because cheesecakes are by nature rather dense and not light and airy, but I wouldn’t say it’s overly dense, or moreso than any other “regular” cheesecake.
That looks absolutely delicious!Thanks for sharing!