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    You are in: Home / Recipes / Cappuccino Cheesecake Recipe
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    Cappuccino Cheesecake

    Cappuccino Cheesecake. Photo by GaylaJ

    1/5 Photos of Cappuccino Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 5 mins

    7 hrs

    1 hr 5 mins

    yooper's Note:

    My sister loves cappuccino cheesecake. I baked this for her birthday, and she was one happy camper! Prep time includes chill time.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
    3. 3
      Bake crust 10 minutes.
    4. 4
    5. 5
      Maintain oven temperature.
    6. 6
      Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
    7. 7
      Using electric mixer, beat cream cheese in large bowl until smooth.
    8. 8
      Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
    9. 9
      Beat in flour.
    10. 10
      Stir espresso mixture until power dissolves, beat into cream cheese mixture.
    11. 11
      Stir in chocolate chips.
    12. 12
      Pour batter over crust.
    13. 13
      Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
    14. 14
      Cool on rack for 30 minutes; chill, uncovered for 6 hours.
    15. 15
      Cut around cake to loosen.
    16. 16
      Release pan sides.
    17. 17
      Top with chocolate curls, if desired.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on March 20, 2011

      This is a great recipe. The flavor is out of this world with a creamy consistency and I have to say better than any store bought cheese cake. I leave out the chocolate chips, because they have a tendency to sink to the bottom. (maybe coating with flour would keep this from happening). I'm making this again today with a shortbread crust because I don't have any graham crackers on hand. It's a wonderful and decadent treat that I MUST spoil myself with from time to time. Tip: Don't over mix this or it will crack and bake until the very center is still just a tiny bit jiggly.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2013


      Great! I subbed 2 of the tsp of coffee for 2 tsp cocoa so it was more of a mocha cheesecake and I skipped out on the chocolate chips. I'll be making it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2012


      I made this a few wks ago following instructions to the t. It was my first cheesecake ever. The flavor & texture was great, but it was not pretty (had alot of craters). I topped it with fresh strawberries & I made a sauce with preserves & cornstarch. The topping complimented it. I am baking this again tonight with a few alterations: i used fat free cream cheese, added cocoa to coffee & cream, and put eggs last. I also baked it in a "bath" and lowered baking temp to 325 to see if i can reduce cracking- so far it looks better-we'll see how it turns out...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)


    Nutritional Facts for Cappuccino Cheesecake

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 550.0
    Calories from Fat 366
    Total Fat 40.6 g
    Saturated Fat 23.0 g
    Cholesterol 171.6 mg
    Sodium 295.4 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 0.9 g
    Sugars 36.6 g
    Protein 7.9 g

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