Cappuccino Cheesecake
This thick and creamy Cappuccino Cheesecake features a chocolate cookie crust and a sweet coffee-flavored filling, finished with a soft whipped topping dusted with espresso powder.
Cappuccino Cheesecake with Chocolate Crust
If you love a good cappuccino, then this is the dessert for you! This homemade, from-scratch cheesecake is made with real espresso, for that perfect creamy coffee drink flavor. It’s baked on top of a chocolate cookie crust and topped with fluffy homemade whipped cream, just like cappuccino froth!
Finally, this cheesecake masterpiece is finished with a dusting of espresso powder and chocolate covered espresso beans. Sweet, caffeinated, and a total show-stopper!
Every bite of this Cappuccino Cheesecake is pure decadent coffee bliss. It is sure to be a hit at any gathering or as a treat for the coffee lover in your life!
Ingredients
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For the Crust:
- 1 package chocolate wafer cookies (crushed)
- 1 Tablespoon granulated sugar
- 1/4 cup butter (melted)
For the Cheesecake:
- 48 oz cream cheese (room temperature)
- 3/4 cup powdered sugar
- 3 teaspoons espresso powder
- 1/2 teaspoon hot water
- 1 cup granulated sugar
- 1 1/4 Tablespoons vanilla extract
- 5 large eggs (lightly beaten)
Toppings:
- 16 ounces heavy whipping cream
- 1 Tablespoon cream cheese (softened)
- 3 – 4 Tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Espresso Powder (to sprinkle on top)
- Chocolate covered espresso beans (optional garnish)
Helpful Kitchen Tools
Instructions
Prep: First I like to prep my pan. I do this by spraying the sides of my 10-inch springform pan with nonstick baking spray. Then I lay the sides with Parchment Paper Pan Liners. These are strips of parchment paper that are cut to be just a little higher than the top of the pan and make it easy to remove the cheesecake from the pan.
To Make the Crust:
- Place the cookie crumbs in a medium bowl and stir in the butter and sugar until the crumbs are coated.
- Press the chocolate crumbs into the prepared pan and place in the freezer while making the cheesecake.
To Make The Coffee Cheesecake Filling:
- I like to start making this espresso cheesecake by placing the cream cheese in a large bowl and creaming it with a hand mixer until it’s completely smooth. This is to make sure that we’re not serving up a lumpy cheesecake.
- Beat in the powdered sugar next. Scrape down the sides and bottom of the bowl.
- In a small bowl, stir together the espresso powder and hot water. Scrape it into the bowl of cream cheese using a silicone spatula. Add the granulated sugar and vanilla extract too. Beat until everything is incorporated. Scrape down the sides of the bowl again.
- Begin adding the lightly beaten eggs into the cheesecake mixture in small increments. Beat in each addition before adding the next. Scrape down the sides and bottom of the bowl and beat one last time. Take care not to over-mix.
- Remove the pan with crust from the freezer and spray the sides with non-stick baking spray.
- Pour the cheesecake filling on top of the crust.
- Place the pan in a shallow dish or baking sheet with 1/2 inch of water in the bottom.
- Place the pan and cheesecake into the oven. Turn the oven on to 475 degrees Fahrenheit and bake for 14 minutes.
- Reduce oven temperature to 300°F and bake for 1 hour. DO NOT OPEN THE OVEN DOOR!
- After baking, turn the oven OFF and allow the cheesecake to sit in the oven for 45 minutes. Then, crack open the oven door and leave the cheesecake inside for another 30 minutes to cool.
- Remove cheesecake from oven and place on a wire rack and cool completely.
- Cover with foil or plastic wrap and place in the refrigerator overnight to chill completely.
To Make the Whipped Topping:
- In a large mixing bowl, add the cream cheese and 2 tablespoons of heavy cream. Beat with a hand mixer on medium until combined.
- Continue adding the heavy cream, until all cream has been beat into with cream cheese. Scrape down sides of mixing bowl and beat again.
- Add the powdered sugar and vanilla. Beat on low just until the powdered sugar is mostly incorporated and then turn the mixer to the highest speed and whip the cream until stiff peaks form.
- Once your cream is whipped, spread it on top of the cheesecake, sprinkle with Espresso powder, and add chocolate-covered espresso beans around the edge for additional decoration.
These printable instructions are also available in the recipe card at the bottom of the post.
Prep Tips
- Espresso Powder – Instant coffee powder can be substituted for the espresso powder, if that’s what you have on hand. You may need to double the measurements if you’re using instant coffee granules instead of espresso powder.
- Cookies for Crust – For the chocolate crust, you can use either use chocolate wafers or Oreos. If you’re using chocolate wafers, they can easily be crushed in a storage bag with a rolling pin. If you’re using Oreos, I would recommend using a food processor or a mini chopper and pulse until the cookies are just crumbs. No need to remove the filling for this.
- Whipped Topping – This whipped cream that you make in this recipe will not “fall” as it is stabilized whipped cream. This allows you to prepare the entire cheesecake ahead of time so your dessert is finished before you serve it. However, you could alternatively use whipped topping like Cool Whip, as a time saver.
Cappuccino Cheesecake Recipe (Printable Recipe Card)
If you tried this recipe and loved it, please let us know!
Cappuccino Cheesecake
This thick and creamy Cappuccino Cheesecake features a chocolate cookie crust and a sweet coffee-flavored filling, finished with a soft whipped topping dusted with espresso powder.
Equipment
- 10-inch springform pan
- Parchment paper
- Stand mixer
- Aluminum foil
- Shallow pan to bake cheesecake
Ingredients
Crust
- 1 package chocolate wafer cookies crushed
- 1 Tablespoon granulated sugar
- 1/4 cup butter melted
Cheesecake
- 48 oz cream cheese room temperature
- 3/4 cup powdered sugar
- 3 teaspoons espresso powder
- 1/2 teaspoon hot water
- 1 cup granulated sugar
- 1 1/4 Tablespoons vanilla extract
- 5 large eggs lightly beaten
Topping
- 16 ounces heavy whipping cream
- 1 tablespoon cream cheese softened
- 3 – 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Espresso Powder
- Chocolate covered espresso beans optional
Instructions
Crust
- Place parchment paper circle in the bottom of the 10-inch springform pan.
- Place the wafers in a food processor and pulse until the wafers form crumbs.
- Add the butter and sugar to the food processor. Pulse again just until blended.
- Firmly press the crust into the bottom of the pan evenly.
- Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over halfway up the outside of the pan.
- Place the pan in the freezer while making the cheesecake.
Cheesecake
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer or in a stand mixer until smooth.
- Add the powdered sugar and beat until combined.
- In a small dish, stir together the espresso powder and hot water. Stir until the espresso is dissolved.
- Add the granulated sugar, vanilla, and espresso. Beat until incorporated. Scrape down the sides and bottom of the bowl.
- Add the eggs to the mixing bowl and in small bursts, beat the eggs into the cheesecake mixture just until worked into the batter. Don’t overmix!
- Remove the pan from the freezer and spray the sides with non-stick baking spray.
- Pour the cheesecake filling on top of the crust.
- Place the pan in a shallow dish with 1/2 inch of water in the bottom.
- Place the cheesecake in the oven. Turn the oven on to 475 degrees and bake cheesecake for 14 minutes.
- Turn the heat back to 300 and bake for 1 hour. DO NOT OPEN THE OVEN DOOR!
- After the hour is up, turn the oven off and allow the cheesecake to sit in the oven for 45 minutes. Open the oven door and leave the cheesecake for another 30 minutes to cool.
- Remove from oven and place on a wire rack and cool completely.
- Cover with foil or plastic wrap and place in the refrigerator overnight to chill completely.
Toppings
- In a large mixing bowl, add the cream cheese and 2 tablespoons of heavy cream. Beat with a hand mixer on medium until combined.
- Continue adding the heavy cream, until all cream has been beat into with cream cheese.
- Scrape down sides of mixing bowl and beat again.
- Add the powdered sugar and vanilla. Beat on low just until the powdered sugar is mostly incorporated and then turn the mixer to the highest speed and whip the cream until stiff peaks form.
- Once your cream is whipped, spread it on top of the cheesecake, sprinkle with Espresso powder, and add chocolate-covered espresso beans around the edge for additional decoration.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Substitutions – Instant coffee powder can be substituted for the espresso powder, if that’s what you have on hand. You may need to double the measurements if you’re using instant coffee granules instead of espresso powder.
- Cookie Crust – For the chocolate crust, you can use either use chocolate wafers or Oreos. If you’re using chocolate wafers, they can easily be crushed in a storage bag with a rolling pin. If you’re using Oreos, I would recommend using a food processor or a mini chopper and pulse until the cookies are just crumbs. No need to remove the filling for this.
- Whipped Topping – This whipped cream that you make in this recipe is “stabilized” so you can put it on the cheesecake before you chill it in the fridge and it will not “fall.”
Nutrition
Calories: 793kcalCarbohydrates: 51gProtein: 12gFat: 62gSaturated Fat: 36gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 237mgSodium: 550mgPotassium: 271mgFiber: 1gSugar: 41gVitamin A: 2315IUVitamin C: 0.2mgCalcium: 155mgIron: 1mg
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