Coffee Cheesecake Dump Cake Recipe
Coffee lovers, meet your new favorite dessert—a Coffee Cheesecake Dump Cake that’s as bold as your morning brew and as creamy as your favorite cheesecake! With layers of coffee-soaked cake and cheesecake goodness, this dessert is the perfect combination of rich, caffeinated delight.
Equipment
- 1 9" x 13" baking dish or pan
- 1 medium mixing bowl
Ingredients
- 1 box vanilla cake mix
- 2 packets instant coffee or 2 tbsp instant espresso
- 2 cups brewed coffee cooled
- 2 8-ounce packages cream cheese softened
- 1 14-ounce can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/2 cup butter melted
- 1/2 cup chocolate chips optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a medium bowl, combine the instant coffee with the brewed coffee and stir until dissolved. Set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, eggs, vanilla extract, sour cream, and sugar. Mix until creamy and well-combined.
- Dump the coffee mixture into the baking dish, followed by the dry vanilla cake mix. Do not stir!
- Carefully pour the cheesecake mixture over the top of the cake mix layer. Smooth it out gently with a spatula.
- Drizzle the melted butter over the top, and if you like a little extra sweetness, sprinkle the chocolate chips over the top.
- Pop the dish in the oven and bake for 40-45 minutes, or until the top is golden and the cheesecake layer is set.
- Let the dump cake cool slightly before serving. For extra pizzazz, add a dollop of whipped cream on top!
Notes
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Nutrition
Calories: 410kcalCarbohydrates: 45gProtein: 7gFat: 23gFiber: 1gSugar: 33g
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