Coffee Cheesecake
Rated 5.0 stars by 1 users
Servings
6
Prep Time
75 minutes
Cook Time
25 minutes
Light and fluffy cheesecake, with a pure and smooth coffee flavor, all tucked in a graham cracker crust.
Ingredients
- 1 1/2 cups Graham Cracker crumbs
- 1/ 2 cup of Sugar
- 5 tbsp butter
- 1 tsp ground cinnamon
- 1/2 tsp Salt
- 2 tbsp Javy Coffee Concentrate
- 12 ounces Cream Cheese, softened
- 2 eggs
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- ½ tsp Salt
- 1 3/4 cup sour cream
- 2 tbsp Sugar
- 1/2 tsp Vanilla extract
- 1/2 tsp Salt
To make the crust:
To make the filling:
To make the Sour Cream
Directions
To make the Crust
In a bowl, combine the graham cracker crumbs and sugar. Then pour in the melted butter and stir until combined. Pour this mixture into a greased 9" spring form pan. Using the bottom of a measuring cup spread the mixture out and tap it down to coat the bottom of the pan and up the sides a bit. Once it's all patted down, cover with plastic wrap and refrigerate for at least an hour to set up.
To make the filling:
In another large bowl combine the cream cheese, the sugar, and the Javy Coffee and beat until smooth. Then add in the remaining ingredients and beat until fully combined.
Spoon the filling into the chilled pie crust and carefully spread it out to avoid air bubbles.
Bake for 20 minutes at 375°F (~190°C). You’re looking for the outer edges to be slightly firm while the inner part to be slightly softer
Take it out of the oven and let it cool at room temperature for one and a half hours.
To make the sour cream:
In a small bowl, mix sour cream, sugar, vanilla, and salt (1/2 tsp. Smooth onto the cheesecake layer.
Bake for 5 minutes at 425°F (218°C). Put some of the leftover crust on top.
Let cool outside of the fridge then refrigerate overnight
