Go Back

Vanilla Bean Latte Cheesecake

moka coffee pot
A rich banana bread with toasted walnuts, topped with an irresistible espresso syrup glaze. Perfect for those who need their caffeine fix.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 400 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1/3 cup unsalted butter melted

For the Cheesecake Filling:

  • 3 packages 8 oz each cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla bean paste
  • 2 tbsp brewed espresso or coffee
  • 2 tbsp heavy cream

Instructions
 

  • Preheat Oven: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
  • Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan.
  • Prepare the Filling: Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
  • Add Flavors: Stir in vanilla bean paste, espresso, and heavy cream. Mix until smooth and combined.
  • Bake: Pour the filling over the crust and smooth the top. Bake for 1 hour or until the center is set.
  • Cool: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Serve: Release from the springform pan, slice, and serve chilled with a dusting of cocoa or a drizzle of caramel.

Notes

Nutritional Values (Per Serving)

  • Calories: 400 kcal
  • Total Fat: 28g
  • Saturated Fat: 16g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 6g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 15%
  • Calcium: 10%
  • Iron: 4%
  • Magnesium: 3%
  • Potassium: 4%

Additional Notes/Tips

  • For a richer flavor, add a shot of espresso directly to the cheesecake batter.
  • Make sure to let the cheesecake cool completely before refrigerating—it’ll set up better!
  • If you’re feeling fancy, top with a dollop of whipped cream or chocolate shavings.
  • The vanilla bean paste is key—don’t substitute it with regular vanilla extract for the best flavor.
  • This dessert pairs beautifully with a strong cup of coffee or a cappuccino.
  • Keep leftovers in an airtight container for up to 3 days (if they last that long).