Best Cappuccino Cheesecake Recipes

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
• Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
• In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
• Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
• Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
• To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
• To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

MARBLED CAPPUCCINO FUDGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

CAPPUCCINO CHEESECAKE

Steps:

• 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.

CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

CAPPUCCINO-FUDGE CHEESECAKE

Steps:

• For crust:
• Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
• For ganache:
• Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
• For filling
• Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
• Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.
• For topping:
• Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.
• Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)

Steps:

• Crust:.
• Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
• Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
• Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
• Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
• Ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlua.
• Whisk until chocolate is smooth and no lumps remain.
• Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
• Chill until ganache is firm, about 30-45 minutes.
• For Filling:.
• Preheat oven to 350°F.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Beat in flour.
• Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet (important, butter drips out).
• Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
• Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
• Topping:.
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
• Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
• Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
• Run small, sharp knife around edges of cheesecake to loose, release side pan.
• Transfer cheesecake to platter.
• Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
• Pipe diagonal lines atop cheesecake, about 3/4" apart.
• Repeat in opposite direction, making a grid.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
• Chill until firm, at least 6 hours.
• Enjoy!

CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
• Bake crust 10 minutes.
• Cool.
• Maintain oven temperature.
• Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
• Beat in flour.
• Stir espresso mixture until power dissolves, beat into cream cheese mixture.
• Stir in chocolate chips.
• Pour batter over crust.
• Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
• Cool on rack for 30 minutes; chill, uncovered for 6 hours.
• Cut around cake to loosen.
• Release pan sides.
• Top with chocolate curls, if desired.

CARAMEL CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
• In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
• Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
• Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
• Cut around cake to loosen. Release pan sides. Top with curls, if desired.

FRENCH VANILLA CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.
• Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
• Bake 5 minutes.
• Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy.
• Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved.
• Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined.
• Pour into crust.
• Bake for 45-50 minutes or until edges are set but center still moves slightly.
• Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Stir in sour cream.
• Spread over top of cheesecake.
• Bake 10 minutes.
• Cool completely in pan on wire rack.
• Refrigerate for several hours or overnight.

CREAMY CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
• Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
• Bake 45 to 50 minutes or until set.
• Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.

SALTED CARAMEL CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place the first 5 ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.

CAPPUCCINO CHEESECAKE

Steps:

• Crust: Preheat oven to 325 degrees.
• Stir together nuts, margarine and sugar.
• Press onto bottom of 9-inch springform pan.
• Bake 10 minutes.
• Filling: Turn oven temperature to 450 degrees.
• Dissolve coffee granules with cinnamon in boiling water and set aside to cool.
• Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.
• Add eggs one at a time, mixing well after each addition.
• Blend in sour cream.
• Gradually add cooled coffee mixture to cream cheese mixture, mixing until well blended.
• Pour over crust and bake for 10 minutes.
• Reduce oven temp to 250 degrees and continue baking 1 hour.
• Loosen cake from rim of pan and cool before removing rim of pan.
• Chill and garnish with whipped cream if desired.

ULTIMATE CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 325°F.
• Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
• Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
• In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
• Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
• Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
• Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.

CAPPUCCINO CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Butter 11 x 7 x 1 1/2- inch metal baking pan. Grind graham crackers with 1/4 cup sugar in processor to small crumbs. Add 1/4 cup butter and 1 1/2 teaspoons espresso powder. Blend until crumbs are moist and stick together. Transfer 1/2 cup crumb mixture to pie dish for crumb topping. Press remaining mixture onto bottom of prepared metal baking pan. Bake crumbs in pan and pie dish until golden, 10 minutes. Cool 10 minutes. Maintain oven temperature.
• Meanwhile, stir remaining 5 teaspoons espresso powder, 1 tablespoon cream, and vanilla in small bowl until coffee dissolves. Beat cream cheese in large bowl until smooth. Add 2/3 cup sugar and beat to blend. Beat in coffee mixture, then egg.
• Spread filling evenly over crust in metal baking pan. Bake until set, about 25 minutes. Chill uncovered until cold and firm, at least 2 hours and up to 1 day.
• Beat 1 cup cream in medium bowl until firm peaks form. Cut cheesecake lengthwise into 3 strips; cut each strip into 5 bars. Transfer bars to platter. Dollop whipped cream atop each bar. Sprinkle with crisp crumb mixture from pie dish.

CAPPUCCINO CHEESECAKE PIE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust. , Bake until the center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour. , Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers.

PHILADELPHIA-CAPPUCCINO CHEESECAKE FROZEN DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Combine graham crumbs, butter, 2 Tbsp. sugar and 1 tsp. coffee; press 1/2 cup onto bottom of prepared pan.
• Beat cream cheese, remaining sugar and coffee in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread 1/3 of the COOL WHIP mixture over crust; sprinkle with 1/3 of the remaining crumb mixture. Repeat layers twice.
• Freeze 4 hours or until firm. Use foil handles to remove dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve.

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• Prepare chocolate crust. Set aside.'
• Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee liqueur and vanilla, beating until smooth.
• Turn into prepared pan. Bake in center of oven at 350 for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan.
• Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.
• Chocolate Leaves: Melt 1oz chocolate. Brush real leaves with chocolate. Freeze until firm. Peel off. Freeze until needed.

CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve instant coffee with cinnamon in boiling water.
• Remove crust from oven. Increase oven temperature to 450°F. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust.
• Bake 10 min. Reduce oven temperature to 250°F. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of COOL WHIP. Garnish with a sprinkle of additional cinnamon, if desired.

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• Line side of 9-inch springform pan with parchment paper; set aside. In small bowl, stir crumbs with butter; press into prepared pan. Bake in 350F oven until set; about 10 minutes; let cool on rack. Filling: Meanwhile, in separate bowls over saucepan of hot )not boiling) water, melt chocolates; let cool to room temperature. In another bowl, beat cream cheese until fluffy; set aside. In large heatproof bowl over saucepan of simmering water, beat eggs with sugar until thickened and digital thermometer reads 160F, about 7 minutes. In 3 additions, beat in softened cream cheese until smooth. Transfer half of the filling to separate bowl; beat in bittersweet chocolate and whipping cream. Pour over crust, smoothing top. Stir espresso powder with 1 tsp hot water, beat into remaining filling along with white chocolate. Gently spoon over chocolate layer, smoothing top. Refrigerate until firm, about 8 hours. Make-ahead: cover and refrigerate for up to 2 days. Topping: Sprinkle cheesecake with espresso powder. Remove side of pan. In bowl, whip cream; pipe into rosettes around top edge of cake. Cut with hot dry knife.