Cappuccino Cheesecake Recipe

If you love coffee and cheesecake, then this Cappuccino Cheesecake is the perfect dessert for you! Combining the rich flavors of cream cheese with the bold taste of coffee, this cheesecake is creamy, decadent, and utterly delicious. It’s a delightful twist on the traditional cheesecake and makes for a fantastic treat after dinner or for special occasions.

Why Make This Recipe

This cappuccino cheesecake is not just any dessert; it’s a crowd-pleaser! Whether you’re hosting a dinner party, celebrating a birthday, or simply want to satisfy your sweet tooth, this recipe will impress everyone. The unique blend of coffee and cream cheese offers a delightful balance of flavors, making it a standout dish. Plus, it’s not overly complicated to make, so you can enjoy a café-style dessert right at home.

How to Make Cappuccino Cheesecake

Ingredients

2 cups (200g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
2 tbsp instant coffee granules dissolved in 2 tbsp hot water
1 tsp vanilla extract
1 tbsp all-purpose flour
1 cup (240ml) heavy cream, whipped with 2 tbsp powdered sugar
Cocoa powder for dusting

Directions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each one. Then add the heavy cream, dissolved coffee, vanilla extract, and flour. Mix until everything is well combined.
Pour this mixture over the cooled crust in the pan. Place the springform pan in a larger baking dish and add hot water to the dish, filling it about 1 inch up the sides of the springform.
Bake for 50-60 minutes or until the edges are set but the center is still slightly jiggly.
Turn off the oven and crack the door slightly open. Let the cheesecake cool in the oven for 1 hour. After that, move it to the fridge and chill for at least 4 hours or overnight.
Once chilled, spread or pipe the whipped cream on top and dust it with cocoa powder.
Remove the cheesecake from the springform pan and transfer it to a serving plate. Slice it and serve chilled.

How to Serve Cappuccino Cheesecake

To serve Cappuccino Cheesecake, slice it into wedges and place them on dessert plates. You can add fresh berries or a drizzle of chocolate sauce for a decorative touch. It’s great on its own but pairs wonderfully with a hot cup of coffee or tea.

How to Store Cappuccino Cheesecake

Store the leftover cappuccino cheesecake in an airtight container in the refrigerator. It will stay fresh for up to five days. You can also freeze it! Wrap it tightly with plastic wrap and then aluminum foil. It will keep well in the freezer for up to three months.

Tips to Make Cappuccino Cheesecake

Make sure your cream cheese is at room temperature for easier mixing.
When mixing the ingredients, avoid overmixing, especially once you add the eggs.
For a stronger coffee flavor, you can add an extra tablespoon of instant coffee.
Let the cheesecake completely cool before refrigerating to avoid condensation.

Variation

You can try adding chocolate to the cheesecake by mixing in some cocoa powder or chocolate chips into the cream cheese mixture. For an easy chocolate cappuccino cheesecake, swirl melted chocolate into the filling for a delicious marbled effect.

FAQs

Can I make Cappuccino Cheesecake without instant coffee?

Yes, you can use brewed espresso or strong coffee for flavor instead. Just ensure it’s cooled before mixing it in.

How do I know when my cheesecake is done baking?

The edges of the cheesecake should be set, but the center should still have a slight jiggle. It will firm up as it cools.

Can I make Cappuccino Cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. It can be made a day or two in advance and chilled until ready to serve.