Cappuccino Fudge Cheesecake
Indulge in the rich, luxurious layers of a Cappuccino Fudge Cheesecake—a dessert that perfectly balances the bold flavors of coffee, bittersweet chocolate, and creamy cheesecake. This show-stopping treat features a crisp chocolate wafer crust, a velvety coffee-infused cheesecake filling, and luscious swirls of espresso fudge layered throughout. Baked in a water bath for the ultimate smooth texture, this cheesecake is chilled to perfection and topped with whipped cream and chocolate shavings for an elegant finish. Whether you're hosting a special occasion or simply treating yourself, this decadent dessert is sure to impress. Perfect for coffee lovers and dessert connoisseurs alike, it delivers a café-style experience straight to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Chocolate wafer cookies (finely ground)
- 5 tablespoons Unsalted butter (melted)
- 1 cup Bittersweet chocolate (chopped)
- 1 cup Heavy whipping cream
- 1 teaspoon Espresso powder
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 tablespoons All-purpose flour
- 4 Eggs
- 1 cup Sour cream
- 1 tablespoon Instant coffee granules
- 1 teaspoon Vanilla extract
- 1 optional Whipped cream and chocolate shavings (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking.
In a medium bowl, combine the chocolate wafer crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture evenly across the bottom of the prepared pan to create the crust. Bake for 8-10 minutes, then set aside to cool.
Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, bring the heavy whipping cream to a simmer, stirring occasionally. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth, then whisk in the espresso powder until dissolved. Set aside to cool slightly.
In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy (about 2 minutes). Add the granulated sugar, brown sugar, and flour, and mix until well combined, scraping down the sides of the bowl as needed.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Reduce the mixer speed to low and mix in the sour cream, instant coffee granules, and vanilla extract. Mix until the batter is smooth and creamy.
Pour half of the cheesecake batter over the pre-baked crust. Drizzle half of the chocolate fudge mixture over the batter, then swirl gently with a knife or toothpick. Repeat with the remaining batter and chocolate fudge.
Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Carefully place the roasting pan in the preheated oven.
Bake the cheesecake for 70-75 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it. Let it cool to room temperature, then refrigerate for at least 6 hours or overnight.
Remove the sides of the springform pan before serving. Garnish with whipped cream and chocolate shavings, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
8884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 601.9 g | 772% | |
| Saturated Fat | 350.7 g | 1754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2032 mg | 677% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 800.4 g | 291% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 655.0 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1584 mg | 122% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3275 mg | 70% | |
*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.
