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–+ servings
Coffee Cheesecake

Unforgettable Coffee Cheesecake with Chocolate Swirl Delight

Experience the heavenly blend of coffee and cheesecake in this gluten-free and keto-friendly dessert, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Cookie Crumbs Substitute with graham cracker crumbs or almond flour for gluten-free.
  • 5 tablespoons Unsalted Butter Melted, can substitute coconut oil for dairy-free.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Full-fat or light as per preference.
  • 1 cup Granulated Sugar Granulated erythritol for a low-calorie option.
  • 4 Large Eggs Room temperature for best blending.
  • 1 teaspoon Vanilla Extract Pure vanilla or homemade extract recommended.
  • 1 cup Sour Cream Greek yogurt is a lower-fat alternative.
  • 1 cup Strong Brewed Espresso or Cold Brew Coffee Instant coffee can be a substitute.
For the Topping
  • 1 cup Chocolate Ganache or Chocolate Syrup Adjust sweetness according to the syrup choice.
  • 1 cup Whipped Cream Optional, coconut whipped cream is dairy-free.
  • 2 tablespoons Cocoa Powder or Chocolate Shavings For garnishing.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • hand mixer
  • Skewer or knife

Method
 

Step-by-Step Instructions for Creamy Coffee Cheesecake
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. In a mixing bowl, combine chocolate cookie crumbs with melted butter until fully moistened. Press into the bottom of the springform pan to create an even base.
  3. Beat cream cheese and granulated sugar together until smooth. Add eggs one at a time, mixing just until incorporated. Blend in vanilla extract and sour cream.
  4. Divide the batter into two bowls. Mix espresso into the smaller bowl until fully combined.
  5. Pour the plain cheesecake batter into the crust, then layer the coffee-infused batter on top. Use a skewer to create a marbled effect.
  6. Drizzle chocolate ganache over the batter, swirling it gently with a skewer to create a swirl pattern.
  7. Bake in the preheated oven for 55-65 minutes until the edges set, and the center slightly jiggles. Leave in the oven with the door cracked for an hour to cool.
  8. After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
  9. Remove from the springform pan and top with whipped cream, cocoa powder, or chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for a smooth batter. Allow sufficient chilling for best flavor and texture.

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