French Vanilla Cappuccino Cheesecake
Indulge in the creamy decadence of this French Vanilla Cappuccino Cheesecake, a luxurious dessert that combines the comforting flavors of French vanilla and bold cappuccino. Featuring a buttery graham cracker crust, a velvety cream cheese filling infused with hints of coffee and French vanilla extract, and topped with a luscious whipped coffee glaze, this cheesecake is the perfect showstopper for any gathering. The recipe uses a water bath to achieve a flawlessly smooth texture and ensures a rich, moist bite in every forkful. Ideal for coffee lovers and dessert enthusiasts alike, this elegant treat is as visually stunning as it is delicious. With its heavenly combination of flavors, it promises to elevate your dessert game to café-quality indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons French vanilla extract
- 4 Eggs
- 3 tablespoons Instant cappuccino powder
- 2 tablespoons Hot water
- 0.5 cup Heavy cream
- 0.5 cup Powdered sugar
- 1 teaspoon Instant coffee powder
- 1 tablespoon Boiling water
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil to prevent leaks.
In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Press this mixture into the bottom of the springform pan to form an even crust. Set aside.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2 minutes.
Add the sour cream and French vanilla extract to the cream cheese mixture, and mix well.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a small bowl, dissolve the instant cappuccino powder in 2 tablespoons of hot water, then mix it into the cheesecake batter.
Pour the batter onto the prepared crust. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 70-75 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Then refrigerate for at least 4 hours, preferably overnight.
For the coffee glaze, combine the instant coffee powder and 1 tablespoon of boiling water in a small bowl to make a coffee concentrate.
In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the coffee concentrate.
Spread the coffee glaze evenly over the chilled cheesecake. Serve immediately for a silky, rich dessert.
Nutrition Facts
Calories |
6187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.3 g | 556% | |
| Saturated Fat | 253.9 g | 1270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1918 mg | 639% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 503.8 g | 183% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 387.0 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1274 mg | 98% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1501 mg | 32% | |
*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.
