Zutaten für Cappuccino Chocolate Cheesecake
- 1 1/2 cups chocolate wafer crumbs
- 1 teaspoon ground cinnamon
- 16 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons unsweetened cocoa powder
- 2 1/2 cups sour cream
- 2 large eggs
- 1/4 cup coffee liqueur (or strong brewed coffee)
- 1 teaspoon vanilla extract
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Zubereitung von Cappuccino Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups chocolate wafer crumbs and 1 teaspoon ground cinnamon.
- Press crumb mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese until light and fluffy.
- Beat in 1 ½ cups granulated sugar and ¼ cup unsweetened cocoa powder until well combined.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 2 cups sour cream, ¼ cup coffee liqueur (or strong brewed coffee), and 1 teaspoon vanilla extract.
- Pour batter into the prepared crust.
- Bake for 30-35 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Spread the remaining ½ cup sour cream evenly over the top.
- Return to the oven for 1 minute to lightly glaze the top.
- Let cool completely on a wire rack before covering and chilling thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- Carefully remove the cheesecake from the springform pan before serving.
- Just before serving, dust the top with 2 tablespoons of unsweetened cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
85g
Fat
51g
Carbs
10g
