Best Chocolate Cappuccino Cheesecake Recipes
CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS
Hypnotize guest with Cappuccino Chocolate-Swirl Cheesecake Bars. You don't have to love mochas to love these Cappuccino Chocolate-Swirl Cheesecake Bars.
Provided by My Food and Family
Categories Dairy
Time 5h55m
Yield 16 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8405 g, Sugar 0 g, Protein 6 g
CHOCOLATE CAPPUCCINO CHEESECAKE
Velvety smooth, sinfully rich, baked in a crisp cookie crust, this is a delightful cheesecake, a sure-fire sweet finale to any dinner party. I found this on a My Great Recipes, recipe card. I'm posting this for a request. I have not tried this recipe.
Provided by internetnut
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 549.3, Fat 40.7, SaturatedFat 24.7, Cholesterol 149.6, Sodium 167.3, Carbohydrate 43.4, Fiber 5.3, Sugar 31.8, Protein 8.9
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.
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