Cappuccino Cheesecake With Fudge Sauce

Total Time
10hrs 20mins
Prep 20 mins
Cook 10 hrs

Easy and so tasty! From Cooking Light.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
  3. Preheat oven to 450°.
  4. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well.
  5. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
  6. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.

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