Ingredients for Cappuccino Cheesecake
- Graham Crackers
- Unsalted Butter
- ¼ cup granulated sugar (for crust) + 1 ¼ cups granulated sugar (for filling)
- Whipping Cream
- Instant Espresso Powder
- Vanilla Extract
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- All Purpose Flour
- Semi Sweet Chocolate Chips
- Chocolate
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How to Make Cappuccino Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ cup granulated sugar. Mix well.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan with 2 ¾-inch high sides.
- Bake the crust for 10 minutes. Let cool completely.
- In a small bowl, whisk together 2 tablespoons instant espresso powder (or 2 tablespoons strong brewed coffee, cooled), 1 teaspoon vanilla extract, and 1 cup heavy cream. Set aside.
- In a large bowl, beat 3 (8 ounce) packages cream cheese with an electric mixer until smooth and creamy.
- Gradually beat in 1 ¼ cups granulated sugar until fully incorporated.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in ¼ cup all-purpose flour until just combined.
- Gently stir in the espresso mixture until evenly distributed.
- Fold in ½ cup semi-sweet chocolate chips.
- Pour the batter over the cooled crust.
- Bake for 1 hour and 5 minutes, or until the edges are puffed and beginning to crack, and the center is just set. A slight wobble in the center is okay.
- Let the cheesecake cool in the oven with the door slightly ajar for 30 minutes. Then, remove and cool completely on a wire rack.
- Refrigerate, uncovered, for at least 6 hours, or preferably overnight, to allow it to set completely.
- Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Top with chocolate curls or your favorite garnish (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
146g
Fat
115g
Carbs
14g
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