Cappuccino Cheesecake Recipe

5 2 2
Cappuccino Cheesecake Recipe
Cappuccino Cheesecake Recipe photo by Taste of Home
Publisher Photo

Cappuccino Cheesecake Recipe

Read Reviews
5 2 2
Publisher Photo
Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust.—Linda Stemen, Monroeville, Indiana
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 65 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 65 min. + chilling

Ingredients

  • 24 Oreo cookies
  • 1/3 cup butter, melted
  • GANACHE:
  • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
  • 1 cup heavy whipping cream
  • 1/3 cup coffee liqueur
  • FILLING:
  • 1 tablespoon instant coffee granules
  • 2 tablespoons dark rum
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ground coffee
  • 3 teaspoons vanilla extract
  • 2 teaspoons molasses
  • 4 large eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract

Directions

Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate.
Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet.
Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, arrange garnishes over top. Yield: 16 servings.
Originally published as Cappuccino Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p83

Nutritional Facts

1 slice: 640 calories, 44g fat (26g saturated fat), 161mg cholesterol, 319mg sodium, 53g carbohydrate (43g sugars, 2g fiber), 8g protein.

  • 24 Oreo cookies
  • 1/3 cup butter, melted
  • GANACHE:
  • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
  • 1 cup heavy whipping cream
  • 1/3 cup coffee liqueur
  • FILLING:
  • 1 tablespoon instant coffee granules
  • 2 tablespoons dark rum
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ground coffee
  • 3 teaspoons vanilla extract
  • 2 teaspoons molasses
  • 4 large eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
  2. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate.
  3. Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet.
  4. Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  5. Remove sides of pan. Just before serving, arrange garnishes over top. Yield: 16 servings.
Originally published as Cappuccino Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p83

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCappuccino Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ChocolateMudCake User ID: 162783 242063
Reviewed Jan. 19, 2016

"This is a very tasty cheesecake and disappeared quickly at the office where I work. Thank you for sharing the recipe!!"

MY REVIEW
smile_e2003 User ID: 7111430 227111
Reviewed May. 29, 2015

"This cheesecake was really good and not overly difficult to make (despite the many steps). At first, I thought the coffee taste was a little strong (and I like coffee). I was afraid my coworkers might not like it but turned out they liked this one better than the simple lime cheesecake I made for the same meeting. It was a huge hit!"

Loading Image