Cappuccino Cheesecake

READY IN: 8hrs 5mins
Recipe by yooper

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

Top Review by FoodFromSicily

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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  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. Bake crust 10 minutes.
  4. Cool.
  5. Maintain oven temperature.
  6. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
  7. Using electric mixer, beat cream cheese in large bowl until smooth.
  8. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
  9. Beat in flour.
  10. Stir espresso mixture until power dissolves, beat into cream cheese mixture.
  11. Stir in chocolate chips.
  12. Pour batter over crust.
  13. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
  14. Cool on rack for 30 minutes; chill, uncovered for 6 hours.
  15. Cut around cake to loosen.
  16. Release pan sides.
  17. Top with chocolate curls, if desired.

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