MARBLED CAPPUCCINO FUDGE CHEESECAKE

Marbled Cappuccino Fudge Cheesecake image

I came up with this recipe because I love the frozen cappuccino drinks at coffee shops and wanted a cheesecake with the same goods. If you try it, don't hold the whip. The creamy mocha-infused topping is the best part! -Becky McClaflin, Blanchard, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 17

Previous Next

Ingredients

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
3 tablespoons sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1/4 cup heavy whipping cream
3 tablespoons double mocha cappuccino mix
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
2/3 cup hot fudge ice cream topping, warmed
CAPPUCCINO CREAM TOPPING:
1 cup heavy whipping cream
2 tablespoons double mocha cappuccino mix
1 tablespoon confectioners' sugar
Chocolate curls, optional

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.

Nutrition Facts : Calories 625 calories, Fat 43g fat (26g saturated fat), Cholesterol 180mg cholesterol, Sodium 382mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 10g protein.