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Creamy coffee swirl cheesecake topped with chocolate drizzle and coffee beans

Creamy Coffee Swirl Cheesecake

Indulge in a luscious Creamy Coffee Swirl Cheesecake that combines silky cream cheese and rich coffee for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup granulated sugar
For the Filling
  • 4 packages 4 (8-ounce) packages cream cheese, softened use Neufchâtel cheese for a lower-fat option
  • 1 cups 1 cup granulated sugar
  • 3 large 3 large eggs add one at a time, blending after each
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup sour cream
  • 0.5 cups ½ cup freshly brewed coffee swap for espresso for a stronger flavor
  • 2 tablespoons 2 tablespoons all-purpose flour
For the Coffee Swirl
  • 0.25 cups ¼ cup brewed coffee
  • 2 tablespoons 2 tablespoons sugar
  • 1 tablespoon 1 tablespoon cocoa powder for a little extra kick

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles damp sand. Press this mixture firmly into the bottom of your prepared pan.
Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract, sour cream, coffee, and flour until combined.
Assembly and Baking
  1. Pour half of the cheesecake batter over the crust, smoothing it out with a spatula.
  2. In a separate bowl, mix together the coffee, sugar, and cocoa powder for the coffee swirl. Drizzle the coffee mixture over the cheesecake batter and swirl it gently with a knife or toothpick.
  3. Bake in the preheated oven for about 55 minutes, until the edges are set and the center is slightly jiggly.
  4. Allow the cheesecake to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight for optimal results.
Serving
  1. Slice and serve the cheesecake, optionally topping with whipped cream and a sprinkle of cocoa.

Notes

For the best flavor, make this cheesecake a day ahead. Leftovers keep covered in the fridge for up to five days, or freeze tightly wrapped for up to two months.