Creamy Coffee Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup sugar
03 - 1/2 tsp cinnamon (optional, but adds lovely warmth)
04 - 1/2 cup unsalted butter, melted

→ For the Cheesecake Filling

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

→ For the Coffee Glaze (Optional)

13 - 1/4 cup strong brewed coffee, cooled
14 - 1/2 cup powdered sugar
15 - 1 tbsp heavy cream

# Instructions:

01 - Start by preheating your oven to 325°F. Take a moment to line the bottom of your 9-inch springform pan with parchment paper (this will save you so much hassle later), and give the sides a quick grease with butter or cooking spray.
02 - In a bowl, mix your graham cracker crumbs with sugar and cinnamon (if you're using it - I personally love the warmth it adds). Pour in the melted butter and mix until everything looks like wet sand. Press this mixture firmly into the bottom of your pan - I like to use the bottom of a measuring cup to get it nice and compact.
03 - Pop the crust into your preheated oven for about 10 minutes. This short bake gives it that perfect toasty flavor and helps it hold together better. Set it aside to cool a bit while you work on the filling.
04 - In a large bowl, beat the cream cheese until it's super smooth and fluffy - about 2-3 minutes with a mixer. Add your sour cream, sugar, and flour, continuing to mix until everything's well combined. In a small cup, dissolve the coffee granules in 2 tablespoons of hot water, then pour this coffee mixture into your cream cheese along with the vanilla. Beat until everything's well blended.
05 - One at a time, add your eggs to the mixture, beating on low speed just until each one is incorporated. Don't overbeat after adding eggs - this can add too much air and cause cracks later. Scrape down the sides of your bowl as needed to make sure everything's evenly mixed.
06 - Pour in the heavy cream and give everything one final, gentle mix until you have a smooth, creamy batter. The mixture should look silky and smell amazing with that coffee aroma coming through.
07 - Pour your cheesecake filling over the cooled crust, smoothing the top with a spatula. If you're worried about cracks, you can place the springform pan in a larger baking dish filled with hot water (just wrap the bottom of your springform in foil first to prevent leaks). Bake for 55-70 minutes, until the edges are set but the center still has a slight jiggle when you gently tap the pan.
08 - Once baked, turn off the oven but leave the cheesecake inside with the door cracked open for about an hour. This gradual cooling helps prevent the dreaded crack down the middle of your masterpiece. After an hour, take it out and let it cool completely at room temperature.
09 - Cover your cheesecake and refrigerate it for at least 4 hours, but overnight is even better. Patience is hard here, but this chilling time is crucial for developing that perfect creamy texture we're after.
10 - If you're feeling fancy, whisk together the cooled coffee, powdered sugar, and heavy cream until smooth. This glaze adds an extra coffee punch and a beautiful finishing touch. Drizzle it over your chilled cheesecake just before serving.
11 - Run a knife around the edge of the pan before releasing the springform sides. Cut into slices and serve as is, or dress it up with a dollop of whipped cream and a few chocolate-covered espresso beans on top for an extra-special presentation.

# Notes:

01 - This cheesecake combines two beloved flavors - creamy cheesecake and rich coffee - for a dessert that's perfect after dinner or as an afternoon treat with a cup of coffee.
02 - For the best texture and flavor, make this cheesecake a day ahead of when you plan to serve it.
03 - The coffee flavor is present but not overwhelming - it adds depth rather than an intense coffee hit.
04 - If you're a true coffee lover, consider using espresso powder instead of instant coffee for a more robust flavor.

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