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

    Ultimate Cappuccino Cheesecake. Photo by Vseward (Chef~V)

    1/1 Photo of Ultimate Cappuccino Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Vseward (Chef~V)'s Note:

    Skip your after-dinner coffee and indulge in a piece of this coffee-and-cinnamon-spiked cheesecake instead. It relies on creamy Italian mascarpone cheese for its smooth texture. Submitted for RSC#12 Desserts contest.

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    Units: US | Metric




    1. 1
      Heat oven to 325°F.
    2. 2
      Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
    3. 3
      Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
    4. 4
      In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
    5. 5
      Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
    6. 6
      Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
    7. 7
      Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on September 03, 2008


      I can't say enlough about this cheescake. It is definitely partyfare. I used "Taster's Choice" instant coffee to make my "Expresso" since I live in the country and I don't buy the fancy coffees. Yes, Maam! It has the coffee flavor and it is so creamy, it literally slides down and you want some more! Hats off, Chef, I think you outdid us all!

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


    Nutritional Facts for Ultimate Cappuccino Cheesecake

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 404.5
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 13.5 g
    Cholesterol 65.2 mg
    Sodium 393.0 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 0.9 g
    Sugars 27.6 g
    Protein 9.8 g

    The following items or measurements are not included:

    mascarpone cheese

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