By far one of the best cheesecakes I have every add-wait it is the best! My family ate it up for the holidays and I got nothing but wonderful reviews. Thanks for a dessert that easily impresses.
I followed the recipe to a T, but I do recommend taking the suggestion of others to use an espresso as opposed to just a strong coffee. Mine had the perfect coffee flavor and it was 2 shots of espresso from Starbucks with just some regular coffee added in for volume. Also definitely use the water bath. AMAZING! My cheesecake looked professional and everyone raved :)
My first cheesecake ever! I made it for Easter dinner and had to make another today because everyone wanted more.
I'm a huge cheesecake and coffee fan, so this cheesecake was right up my alley! I made this cheesecake for a party, and it was a huge hit! I did make my own caramel sauce, rather than use the caramel icecream syrup. Definitely a 5 star recipe!***Made again, this time making it low carb. For the crust, I pulsed 8 oz pecans in my blendtec until they were finely ground. I added butter & 2 t stevia. Baked @ 350 for 10 min. For the cheesecake, I used 1 T stevia. For those wanting low carb, I served plain or with fresh berries. Made homemade caramel for the others. Everyone loved it...even my daughter who normally hates anything with stevia. It was nice to find a cheesecake that didn't require flour. Will definitely make again!
This is a coffee lover's delight. If I could give it more stars, I would. I wasn't about to take any chances with my coffee brewing skills, so I stopped at Starbuck's and got a real espresso. I used a different graham cracker crust, one with almonds and caramel mixed into the crust. I will definitely be making this one again!
Everybody LOVED this. Followed recipe exactly - placed a pan of hot wate on the bottom rack. No cracks.
Baked it in a water bath like other reviewers said and it turned out PERFECTLY! It was my first cheesecake attempt, and I could not have been happier.
this cheescake is amazing! the only thing i did different was i baked it in a water bath, came out very moist! i have had so many compliments that i baught it! sooo good!
I'm sorry there's nothing good to say about this. My brother and I are BIG CHEESECAKE fans and this one was sooo not good.. Sorry..
Love, love, love this recipe! When I served this at a party I hosted recently, one lady didn't believe it was a homemade cake! So delicious and easy to make. I baked it in a water bath so it turned out perfectly with no cracking!
Served it today to family who loved it, too. As with all cheesecakes this needs to be beaten with the mixer on the slowest speed possible and only until the ingredients are mixed into the batter; this prevents air bubbles that cause the surface to crack when baked. I did not use the water bath method to bake it. The only change to the recipe I made was to use hot brewed coffee then I added about a teaspoon of instant coffee and stirred until it was dissolved. This made a stronger coffee flavor. Actually I liked it better without the caramel sauce topping, but that would require a change of the name of this recipe. I already sent the recipe to one person who asked for it several times today.
Amazing!! I love coffee and cheesecake, and this was the perfect combination of both! I only had an 8 1/2 inch pan, so the center turned out a little soft. I think 5 more minutes would have done the trick.
The best cheesecake I've ever made. I served this as one of my desserts for Christmas Eve dinner and it was gone in a matter of minutes. I have been requested to make this again for our next family dinner. I made slight changes. I added 1 tsp of cinnamon to the crust, used 2 low fat cream cheese blocks and 1 regular as others suggested. I used low fat sour cream and cut the portion to 1/2 cup (4 oz). I also used 1/3 cup of strong coffee and dissolved 3 tsp of instant espresso in it prior to making the cheesecake. I made a basic caramel sauce and thinned it a bit to lightly glaze the entire cheesecake. This will be a favorite for years to come!!!
I have made this a few times, always in a water bath and it has been excellent. The first time I followed the recipe exactly and found it to be less dense than I normally like so I have omitted the sour cream. I add one cup melted milk chocolate to the batter. I also use three cups oreo cookie crumbs in the crust instead of graham crackers. Lastly, I use about a third cup of brewed (Starbucks) expresso coffee. It is everyones favorite!
This is absolutely fantastic. We have a game with our dinner club where they pick a flavor they want and then I go find a recipe. They picked Caramel but that didn't seem interesting enough - and then I found this. It's very light and jam packed with interesting flavors. I'm making it for the 4th and 5th times this week and the only changes I would suggest are to wait until you're ready to serve to add the caramel and whipped cream. For added texture and color, I sprinkle a handful of miniature chocolate chips (the really little ones) on top after adding the caramel.
This was one of the best cheesecakes I have ever had. I brought it to work and it was a hit!
Very delicious, and even a hit with my husband who in general, doesn't care for cheesecake.
This is very tasty, but overbeating did me in! I should have read the comments first.
Made this tonight for a housefull of swedes. It was a great cheesecake and I will definately use the base cake and change the extra flavours. Next time I'll serve with more caramel as I didn't wanna overdo it this time. The only thing I changed was adding a heaping tablespoon of instant coffee at the very end to the batter. The ones inside melted in but the ones on the top made a really pretty display. Thank you!
Delicious - I am not a huge fan of cheesecake, but made this as written with the exception of swirling a bit of caramel sauce onto the top before baking. It was creamy and delicious, and not overly heavy...Just a hint of coffee flavor. Mine did crack a tiny bit, even though I used the water bath, but it cracked near where the caramel was swirled, so maybe that had something to do with it.
I made this for my boyfriend's birthday. and it was my first cheesecake. I added more espresso (about 1/3 cup + 2 tbsp) reduced sour cream (2/3 cup) and added 1/3 cup irish cream. Sub. digestive biscuits for the graham crackers (I live in Italy) and omitted the sugar in the crust. also cooked it in a water bath. it turned out perfect! Maybe a little too sweet for me but everyone loved it. i will make it again!!! thanks for the recipe
Wow is all I have to say. Tasted like drinking a caramel macchiato from starbucks:) I didn't make it perfect this first time but I will work on it!
Great recipe! I made this cheesecake for my sister's birthday and it was a HIT. I did use cinnamon sugar graham crackers and just strongly brewed coffee. My only complaint was using store bought caramel ice cream topping. It was too this and spread into one fine layer on top of the cake, not keeping the beautiful design I had drizzled on top. Next time I make this recipe I will use homemade caramel instead. Will make this cheesecake again!
I love this drink at starbucks and I love cheesecake so I was really interested in how this would turn out and I love it. The recipe has the right amount of everything. It is so delicious.
Couldn't really taste the coffee flavour. I would have added more, or made it more concentrated.
I'm not sure what went wrong but my cheesecake didn't turn out so well. Maybe I should have used the waterbath like other users had suggested. I tried baking it the way the recipe was written and my cheesecake turned a golden caramely brown on top (but it didn't taste very appetizing). The inside was good but the fact that the top was almost "burnt" looking and we had to scoop out the edible insides, made it a little strange for my taste. I'm not giving up though and will try a water bath next time.
Exceptional! I used gingersnaps instead of graham crackers for the crust, and as one other person suggested, added a few dots of caramel after pouring half of the batter in the pan. There were no leftovers!
I made this for my domino group and they loved it. It was my first cheesecake and I cooked it in a water bath.
Amazing flavor! I made my own caramel sauce for the topping. Otherwise, I followed the recipe exactly.
Cheesecake is creamy and not too overpowering with the coffee flavor. Even my kids and I, who are not coffee drinkers, enjoyed this cheesecake. But my husband, who is a self-professed coffee addict, loved this cheesecake. Make sure to leave enough time to chill this before serving, and get a really good caramel sauce, not an artificially flavored one.
My kids have insisted on Oreo cheesecakes forever, but my now-empty nest allowed me to stray to this divine dessert. I made it exactly as stated, after watching the video and using the water bath, and everyone raved. Thank goodness there were 10 of us to share, or the husband and I would have eaten the whole thing. I shocked to see a cheesecake without cracks (I use to hide my cracked cheesecakes under whipped cream for the kids), and the presentation was gorgeous with the caramel sauce. I did see lots of butter dripping from my pan, but the foil wrapping for the water bath kept it from burning in my oven. I also bougt a triple espresso at Starbucks for the coffee, but may experiment with instant espresso next time. Oh yes, there will be a next time! Thanks, Dawn!
OH MY GOOOODNESS YES! First.. I thought I was only a true lover of the dense new york style which this really isn't and second.. we used a brand new springform and didn't know til I was putting it into the fridge to chill that the fit of bottom to sides was imperfect and so.. water would have gotten in.. and it did. .a little .. most of my crust was imperfect but not inedible.. AND STILL this is a 5 STAR cheesecake. MAKE THIS CHEESECAKE!! While eating it we were figuring out the next event where it will be a must on the menu!! My mother in law was saying this will be a must have at every holiday. Seriously.. this is Oh My G** good!! I will cut back a little on the sugar next round to see if I prefer it a little less sweet.. but that's it. Thank you bunches for posting this wonderful recipe.
A favorite dessert of mine. If I venture away from a New York cheesecake, THIS IS THE ONE!!
Everyone loves when I make this. To make it more of a caramel macchiato cheesecake, I make my own caramel sauce and then add it to the cheesecake before baking it, just to give it that extra kick and then add it to the top when serving
Very delicious - the caramel sauce helped to highlight and enhance the coffee flavor in the cheesecake. I did find that even after doubling the amount of coffee in the cake, that the coffee flavor was very faint. I would imagine that adding instant coffee granules would help to make the coffee flavor even stronger.
Made this for a large dinner party and it was a huge hit. I was told it should be named "the big O" 'cause after the first bite everyone's eyes would get huge and the first word out of their mouth would be "OH my...(goodness, gosh, etc.)" I did use some toasted, ground almonds in the crust and used a double shot of espresso from Starbucks for the cheesecake. A double shot was exactly 1/4 cup. This one is a keeper.
This is yummy! I made it for my hubby's bday, since he loves cheesecake and the drink. My friends couldn't believe it was homemade, and the waiter at the restaurant we went to wanted the recipe. It's very easy to make. I added some caramel to the recipe and cooked it over a pan of water, as was suggested in some of the other reviews. Awesome recipe!
Okay, there must be something wrong with me. This didn't turn out well at all. It was one of the worst tasting cheesecakes I have ever had. I have to think it was something I did since everyone else seems to love this cheesecake. I gave it two stars because I did like the graham cracker crust (which I am normally not a fan of). I used cinnamon graham crackers. Other than that, I don't think this cheesecake has any redeeming qualities. I may try making it again, though, just to be sure it wasn't user error.
I followed the recipe exactly and was very happy with the result! This was my first cheesecake recipe and I was nervous that it would come out cracked or uneven. I didn't have a pan that would fit a hot water bath so I popped it in the oven and prayed. It came out perfect and creamy. The flavor was exquisite with a mild coffee flavor that complemented the cheesecake wonderfully.
this is my first review,and my first attempt at making a cheesecake. i used extra light cream cheese,and light digestive biscuits which are the uk version of graham cracker crumbs. i also grated a little chocolate on top of the cheesecake. i have to thank my aunt paula,as she gave me advice about using a water bath. i love coffee,and we all adore cheesecake,and we love this one! thanks for a lovely recipe.
Tried this recipe but since i cook low sugar I tweaked it to fit. Instead of graham crackers I used Joseph's sugar free cookies and instead of butter coconut oil.For the base instead of white sugar I used 1/2 cup of truvia baking blend,omitted the sour cream and replaced it with Greek yogurt. Turned out great. skipped the carmel sauce.
I made this for my husband's birthday, and I can quote him with a mouth full of it saying "you have to enter this in a competition!" In other words this is a delicious recipe! I followed all the ingredients and steps exactly and was very happy with the finished cake. I used salted caramel topping which was a good compliment to the richness. Yum. I am saving this recipe!
I just made this cheesecake last night. It was my first ever cheesecake. I had felt pretty intimidated about making a cheesecake but this recipe is easy. It is amazing! No cracks! I didn't have a spring form pan so I just used a 8 inch cake pan. I used a water bath too. I followed the directions but left the cake in the oven with the door open for about an hour. I also used a caramel Starbucks Via for the coffee flavoring. The directions for the coffee say one packet to 8 oz water. To make it stronger I used 4 oz hot water and let it cool in the freezer. I took the 1/4 cup for the recipe from that.
This recipe is the exact same as one I've used for years and it always turns out perfectly - the only difference is I do not pre-bake the crust before pouring in the filling. If you omit the coffee flavour you have a really nice base for a plain vanilla cheesecake to add whatever flavours/fillings/toppings you like. The key for me to have a perfectly baked cheesecake is to make sure the batter is cold before baking, and to bake it in a water bath - the water bath is 100% necessary or your cheesecake will probably be overbaked and/or cracked. You only need to bake it until there is a slight jiggle in the middle when you tap the pan. This may be more or less time than what the recipe calls for, so I usually start checking at the 45 minute mark.
My husband LOVED this cheesecake!! I did use the water bath and it turned out wonderfully!
Brewed strong coffee but also added 1 heaping TBSP of instant coffee granules to the coffee to intensify the flavor. DELICIOUS!
Made this for our first Christmas dinner, and my first attempt at making cheesecake. It was absolutely wonderful. I think expresso would have made it taste a little more coffee-like.
I experimented on my family for Thanksgiving. Everyone LOVED this cheesecake! It's a keeper.
Fabulous cheesecake and taste and texture are so creamy! Follow direction and remember to let it sit in the fridge for at least 8 hours. Nice hint of coffee flavor. EXCELLENT!
If I could give this 100 stars I would, it is definitely worth it!!! I went to Starbucks and got a double shot of Espresso and it was a perfect taste. It wasn't too much or not enough. I have always wondered why my cheesecakes come out SO ugly and I figured out the water bath is a MUST. I filled a roasting pan with steaming hot water (about 2 inches) and set the pan in that and followed the cooking instructions. Thank you SO much for a wonderful, amazing, delicious recipe. My husband will NOT share this cake with anyone...
Outstanding. I used two regular cream cheese and one light. Used light sour cream. Cooked in a water bath and at the end of cooking time I turned the oven off and let the door stand open for a half hour. No cracks. It was so smooth! Get reviews from family at Easter. Next time I will definitely put a layer of caramel in the middle of the cheesecake and then drizzle a bit more over the top when serving. The crust seemed almost cookie like. Really so good!
I've discovered a tip for doing a water bath while using a spring form pan and since I've yet to see a review or recipe with this tip in it I'm going to tell all my food loving friends. Put your spring form in a slow cooker liner bag then put it in your water bath. Leave the bag open and roll the edges down towards the rim of your cheese cake pan. Works like a CHARM and works like a hammock when lifting the cake out of the water when done.
This is an absolutely superb cheesecake. I made chocolate ganache and gave my guests a choice of toppings. Other toppings would work as well. Baked it in a hot water bath, turned the oven off after the 1 hr, 5 min. baking time and left it in the oven for another couple of hours. I then placed plastic wrap on top and refrigerated it for 9 hrs or so. Incredible!!
I made this for my niece's husband's 40th birthday. He is a big cheesecake fan and loved this. The very precise instructions made this very easy to make. Thanks so much.
Made this today for Father's Day. It was delicious. Everyone loved it.
Great flavor, but even though I followed the recipe exactly, it was over-baked. Next time I will lower the temp by at least 50 degrees and try a waterbath.
I made this for a family Thanksgiving dinner. I only bake cheesecakes once or twice a year. When I made this one, I stuck to the recipe. It came out great. I was worried that there was not enough coffee flavor when I tested the raw batter, but it really came out during the baking. Thumbs up by everyone there.
This cheesecake was a total hit with my friends and family and was devoured quickly! I made my cheesecake with a doubleshot of espresso (decaf) from Starbucks and added some homemade caramel sauce on top for a marbled effect. One thing I will stress is how important it is to let your dairy products sit out for at least an hour before making the batter, otherwise you'll get too many lumps. I baked the cake in a water bath for an hour and it came out beautifully! Once cooled I topped it with some Heath toffee bits and homemade caramel sauce (if you need a good recipe, try the recipe from the Brown Eyed Baker blog.) I would highly recommend this recipe - the coffee taste was not overpowering and the flavors blended beautifully. Will definitely make this again!
Great flavor! I discovered a way to avoid seepage from the water bath. I used a crock pot liner bag around my cheesecake pan. I had already used foil but the narrower type, so it had a seam and I wanted it watertight. So I tucked the top of the bag over the foil to keep it secure. I think it took a bit longer to cook because of it.
This is a GREAT cheesecake and it tasted exactly like a Caramel Macchiato! I have made it twice (no water bath)--one cracked and one didn't, BOTH delicious! I forgot to go to Starbucks for the espresso. Here's how I got my coffee strong enough: I ground it very fine and used a french press with 3X more coffee than necessary for the amount of water used and it came out great!
Awesome... I did leave it in a vented by chopstick oven for 4 hours, and cut the baking time by 10 mintues (as a result)... it's my new favorite
For my coffee I used Starbucks Carmel flavored VIA diluted in 1/4 hot water then waited for it to cool before adding it to the rest of the mixture. I baked at 300 for 1 hour 15 min in hot water bath. After baking I cracked open the oven and let the oven cool. No cracking here!! This turned out fantastic. I was afraid the coffee flavor wouldn't be strong enough, but the VIA packet was perfect. Repeatable
This was my first time baking a cheesecake and because I only had three blocks of cream cheese this recipe fit perfectly as the others called for at least 4. I followed the recipe exactly only with ONE minor change, and that was I did not have sour cream on hand so I used yogurt. I did have the eggs and cream cheese at room temperature, I did not find that the 1/2c butter was too much for the graham crackers (15 whole). baked it for 8minutes and let it cool. On to the batter, I added 1/4c of strong coffee, but perhaps I should have used espresso or more coffee, I could not taste the coffee flavor too much in the end. I did the water bath and foil--worked perfectly NO CRACKS I did leave door cracked open as directed for around 40m. I refrigerated over night and tried it the next night for dessert. I drizzled caramel sauce over it and whipped cream--no where close to a caramel macchiato, but quite tasty. It is nice and creamy a little bit tangy on some bites, maybe it needs more sugar? **One thing I do not know why it happened was when I sliced it out of the springform pan, the crust did not come off with the slice. A lot of the crust was still on bottom of the pan. I did grease the pan before baking so I'm not sure why this happened?? If i make this again I will add way more coffee as 1/4c is not enough for my liking and maybe I will add cinnamon or brown sugar to the crust Overall easy recipe..
I don't eat cheesecake, but this sounded interesting so I made it for those who do. Needless to say, 5 stars, it went over extremely well. One person told me I had to make this everyday! I made some very minor changes though. The smallest pan I had was 10", so I used 2 1/4 cup graham crackers (after the fact, I think 2 in the original recipe would've been just fine), and used only 6 tbs of butter. After reading some of the reviews, I put a pan of hot water on bottom shelf of oven, baked at 300 degrees for 1 hr 15 mins, turned the oven off and let the cheesecake sit in there for an additional 30 mins before taking it out to cool. Will definitely be making this again even though I don't eat cheesecake.
Absolutely loved this cheesecake. I could taste the coffee in it, and the caramel and whipped cream topping just compliments everything! I am going to make this again!
Yum yum yum!!! My family loves coffee and dessert so this is the absolute best combination!!
I followed the recipe except I used Biscoff cookies (the kind served on Delta Airlines) for the crust. Turned out great but I would have liked a more distinct layer of caramel. The Biscoff crust was a great compliment to an otherwise terrific cheesecake. Definitely use a water bath.
So yummy, made 18 mini cheese cakes instead of one. Pressed crust into muffin tins with liners then took liners off before serving. Baked for about 20 min Topped with Carmel and whipped cream.. So good. Just a touch of coffee flavour nice fluffy creamy texture.
FANTASTIC! This was my first cheesecake and it was very easy to make...however i forgot to wrap my pan with aluminum foil before i put it in the water bath...as a result, water leaked in and the crust got soggy..but nonetheless the cake turned out DELICIOUS! I bought both the caramel sauce and a double shot of espresso from Starbucks!!!
Dear lord in heaven. I'm not religious, but in the future I might worship this cake. The coffee flavor is subtle enough to please non-coffee lovers and coffee lovers alike. We made our salted caramel topping and the sweet and salt on top put this amazing cake OVER the top. I didn't change anything in the recipe.
Dawn!! I am so glad I found your AMAZING recipe!! I made this and couldn't believe how beautiful and delicious it is!!! I did a water bath and the turned oven off and left it in there for a little while, no cracks and all level!! Thank you for this!!! I will treasure this recipe! :)
This was absolutely delicious! I wouldn't change a thing. I only had an 8" springform pan and the recipe still turned out perfectly. I will definitely make this one again!
Soooo yummy! I made this for my family's Thanksgiving dinner and it was such a hit that I need to make two for Christmas!
This was absolutely the perfect cheesecake :) Made just a few changes (sandies cookies instead of graham crackers to avoid hydrogenated oils, and let the entire cake chill for 24 hours) and it came out flawless. No cracks, no lumps, firm, and delicious! I made it for a BBQ, and everyone gobbled it up so fast. Honestly - best dessert I've ever eaten!
Man this good cheesecake. I love a good carmel macchiato from Starbucks and this tastes JUST like one. I got a better review on this dessert than any other I have ever made ( and I bake often). The only problem/complaint that was probably my fault is that the texture wasnt creamy and smooth. It was kind of...eggyish. But that is probably because I didn't bake it in a water bath. All in all, this is one of the greatest foods to touch my plalette :) .
Amazing with caramel swirled on the top of the batter just before cooking. Otherwise I think it is mainly a mocha cheesecake.
Terrific recipe. I did a water bath for the first time with this cheesecake and it came out perfect. I forgot the espresso so used the smallest coffee cup setting on my Keurig. As a result we could barely taste the coffee flavor, but it came out great nonetheless. Added a little cinnamon to the crust like another reviewer.
I knew the name alone made this dessert sound amazing, but after reading other reviews, I knew to try it. This is a delicious cheesecake and is different from the others due to the small addition of coffee. Since I made this for friends I wanted to make sure everything was perfect so I sampled it at random points when mixing. Upon the sampling, I realized that I needed another 1/8 or so of coffee to make it stand out. I also used a pack of cinnamon graham crackers instead of honey graham crackers. I knew it was not that big of a risk since cinnamon always finds a way to fit in with caramel and desserts. The crust was and is immaculate and it compliments the entire dessert. Recommendations that I would give are to mix well, but do not over-do it, use unsalted butter, don't be afraid to use a pan other than a springboard since there are ways around the transferring, don't over-fill your container, and lastly, as i did it also, put a separate, oven-safe dish in the oven with about 1-1.5 cups of water when you are baking the entire cheesecake. The separate dish of water adds the perfect amount of humidity to the oven.
Tasty! The caramel and the coffee flavor compliment each other nicely with the richness of the cheesecake.
Easy recipe, amazing taste. I'm not a coffee drinker so I didn't have fresh brewed coffee on hand, however used my mother-in-laws instant coffee packet. To make it strong I mixed one to-go packet with 1/4 cup hot water. It worked out great.
This was wonderful to say the least! For those who thought the coffee flavor was not strong enough, I can see where the quality will make a difference and also letting it age for a day or 2. When it had cooled, ran a knife around the edge to loosen it from the pan and sampled what was on the knife. It was not very coffee like, but 2 days later, what a difference!. I did make a gluten free brownie crust since that is what I had on hand to make GF and still awesome! Everyone loved it.
I used 1/2 and half Oreo cookie crumbs and graham wafers as well as the addition of Watkins real coffee extract I made it for my daughters baby shower, everyone loved it, there was none left, it fed 12 people! I would definitely make it again??
I made this cheesecake in December for an office Christmas luncheon and it was a huge hit! It is delicious. I made the cheesecake recipe exactly as written but did make Chef John's Salted Caramel for the topping which is extremely delicious as well!
