Baked Coffee Cheesecake Slice

baked coffee cheesecake slice on white plate.

5 from 1 vote

This baked coffee cheesecake slice with espresso swirl is super simple to make at home and tastes delicious. Enjoy as an easy dessert or slice into coffee cheesecake bars for a heavenly afternoon treat.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Author: Rachel Rodda

Ingredients

For the cheesecake crust:

1 cup graham cracker crumbs
3 tablespoons superfine sugar
5 tablespoons butter melted
pinch cinnamon

For the cheesecake filling:

1 ½ cups cream cheese softened
½ cup superfine sugar
½ cup heavy cream
2 eggs
1 teaspoon vanilla extract

For the coffee swirl topping:

¼ cup espresso

Instructions

Preheat the oven to 325℉ (160℃ / 140℃ fan forced). Line a 9x5 inch (22x13cm) loaf pan with baking paper and set aside (note 2).

Cheesecake Base

Blitz the graham crackers in a food processor until they resemble fine crumbs.
Transfer the crumbs to a medium mixing bowl and stir in the sugar and cinnamon. Then add the melted butter and mix to combine.
Press the crumb mixture firmly into the bottom of the prepared pan and bake in the oven for 10 minutes.

Prepare the espresso cheesecake filling

Place the cream cheese in a large mixing bowl and mix with an electric mixer until the cream cheese is smooth.
Add the sugar and mix on low until combined.
Add the eggs one at a time and mix well between each addition.
Add heavy cream and vanilla extract and beat on low-medium speed for 4 minutes or until creamy.

Layer And Bake

Pour half the mixture over the graham cracker crust in the pan.
Add the espresso to the remaining batter and stir just once. Do not over mix.
Pour this mixture over the rest of the batter and swirl it with a spoon.
Bake for 50 minutes or until set. The centre should not be runny when you give the pan a gentle shake.
Once baked, remove from the oven and set aside to cool completely in the pan.
Remove the cheesecake slice from the pan by lifting the two sides of baking paper and slice or refrigerate until required. Enjoy!

Notes

If you don't have a loaf tin, an 8-inch (20 cm) square tin is an equivalent alternative.
Generously line the tin so there is baking paper up each side to help you remove the slice from the pan once cooked.
For a no-crack cheesecake, when the slice is set, turn the oven off and leave the door closed and cool completely (around 1 hour).
Portion size is completely up to you, but I slice this baked espresso cheesecake into 8 slices.

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