Cappuccino Fudge Cheesecake (Gluten-Free)

READY IN: 4hrs 30mins
YIELD: 1 cake


  • Crust
  • 1
    (5 ounce) package pamela's wheat free dark chocolate chunk cookies
  • 4
    ounces kinnikinnick ktoos chocolate cream cookies (half of package, Oreos)
  • 6
    ounces ghirardelli intense dark espresso escape 60% cocoa, coarsely chopped (or 6oz bittersweet or semisweet chocolate)
  • 12
    cup brown sugar, packed
  • 18
    teaspoon ground nutmeg
  • 6
    tablespoons unsalted butter, melted
  • Ganache
  • 1 12
    cups whipping cream
  • 20
    ounces bittersweet chocolate (or semisweet)
  • 14
    cup Kahlua (coffee flavored liquor)
  • Filling
  • 4
    (8 ounce) packages cream cheese, room temperature
  • 1 13
    cups sugar
  • 2
    tablespoons flour (gluten-free)
  • 2
    tablespoons dark rum
  • 2
    tablespoons instant espresso powder (more to taste) or 2 tablespoons instant coffee (more to taste)
  • 2
    tablespoons ground whole espresso beans (or coffee beans)
  • 1
    tablespoon vanilla extract
  • 2
    teaspoons light molasses
  • 4
    large eggs
  • Topping
  • 1 12
  • 13
    cup sugar
  • 2
    teaspoons vanilla extract
  • starbucks milk chocolate-covered espresso beans, for garnish


  • Crust:.
  • Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
  • Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
  • Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
  • Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
  • Ganache:.
  • Bring whipping cream to simmer in large saucepan.
  • Remove from heat; add chocolate and Kahlua.
  • Whisk until chocolate is smooth and no lumps remain.
  • Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
  • Chill until ganache is firm, about 30-45 minutes.
  • For Filling:.
  • Preheat oven to 350°F.
  • Using electric mixer, beat cream cheese and sugar in large bowl until blended.
  • Beat in flour.
  • Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
  • Beat in eggs 1 at a time, occasionally scraping sides of bowl.
  • Pour filling over cold ganache in crust.
  • Place cheesecake on rimmed baking sheet (important, butter drips out).
  • Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
  • Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
  • Topping:.
  • Whisk sour cream, sugar and vanilla in medium bowl to blend.
  • Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
  • Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
  • Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
  • Run small, sharp knife around edges of cheesecake to loose, release side pan.
  • Transfer cheesecake to platter.
  • Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
  • Pipe diagonal lines atop cheesecake, about 3/4" apart.
  • Repeat in opposite direction, making a grid.
  • Pipe rosettes of ganache around top edge of cake.
  • Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
  • Chill until firm, at least 6 hours.
  • Enjoy!