Cappuccino Cheesecake

4 from 2 votes

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.

Prep Time20

Cook Time1 14

Chilling Time8

Total Time9 34

Course: Dessert

Cuisine: American

Keyword: Cappuccino Cheesecake, Coffee Cheesecake, Espresso Cheesecake

Servings: slices

Calories: 793kcal

Author: Stacey

Cost: $20

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