Cappuccino Cheesecake
Indulge in the perfect fusion of coffee and creamy decadence with this irresistible Cappuccino Cheesecake. Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with bold espresso powder, this dessert is a coffee lover's dream come true. The hint of vanilla and the garnish of unsweetened cocoa powder give it that classic cappuccino finish, making it as stunning as it is delicious. Baked to perfection and chilled for optimal creaminess, this cheesecake offers a rich, smooth texture with just the right balance of sweetness and coffee flavor. Ideal for dinner parties or a cozy night in, this dessert is sure to captivate your taste buds and leave your guests asking for seconds. With just 25 minutes of prep time and tips for the perfect bake, anyone can master this indulgent treat!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 680 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 2 tablespoons Espresso powder
- 1.5 teaspoons Vanilla extract
- 3 large Eggs
- 1 teaspoon Unsweetened cocoa powder (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
In a large bowl, mix the graham cracker crumbs and melted butter until fully combined. Press the mixture into the bottom of the prepared pan to form an even crust. Set aside.
In a separate large mixing bowl, beat the cream cheese and sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, heavy cream, espresso powder, and vanilla extract to the mixture. Beat again until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Do not overmix to avoid incorporating too much air into the batter.
Pour the cheesecake batter over the prepared crust, spreading it evenly in the pan.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set and slightly jiggles when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to release it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
Before serving, dust the top of the cheesecake lightly with unsweetened cocoa powder for a cappuccino-inspired finish.
Slice and enjoy this rich, coffee-flavored dessert!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.0 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
