Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup mascarpone cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons cocoa powder
- whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the mascarpone cheese and mix until well combined.
- Add the eggs one at a time, mixing until just combined. Stir in the vanilla extract, coffee, and coffee liqueur.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggles.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour.
- Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, dust the top with cocoa powder and add whipped cream if desired.
Notes
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Make sure all ingredients are at room temperature for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg