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Chocolate Cappuccino Cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
240 minutes
Indulgent, creamy dessert that improves with time.
Ingredients:
  • 0.25 cup butter, softened
  • 2 tablespoons white sugar
  • 0.25 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 8 (1 ounce) squares semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • 0.25 teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 0.25 cup coffee flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 (1 ounce) square semisweet chocolate
Instructions:
  • Preheat your oven to a toasty 350°F (175°C) while you generously grease a 9 or 10-inch springform pan with butter.
  • Mix together the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and cinnamon until well combined. Press the mixture into a buttered springform pan and set it aside.
  • In a medium bowl, vigorously whip the softened cream cheese until velvety. Slowly incorporate 1 cup of white sugar until fully combined. Add eggs one by one, mixing at a low speed until super silky.
  • Combine 8 ounces of semisweet chocolate and 2 tablespoons of whipping cream in a bowl over simmering water, stirring until silky smooth.
  • Blend chocolate mixture into cream cheese until smooth. Mix in sour cream, salt, coffee, coffee liqueur, and vanilla until well incorporated. Pour into prepared pan.
  • Place the cake in the center of the oven and bake at 350 degrees F (175 degrees C) for 45 minutes. The center should be soft but will firm up when chilled. Avoid over baking. Allow the cake to sit in the turned-off oven with the door slightly ajar for 45 minutes. Remove the cake from the oven and refrigerate for 12 hours. Before serving, generously top the cake with flavored whipped cream and garnish with chocolate leaves. Recipe yields 16 servings.
  • For Flavored Whipped Cream: Whip cream until soft peaks form, then blend in confectioner's sugar and 2 tablespoons of coffee liqueur for extra richness.
  • Create delectable chocolate leaves by gently melting 1 ounce of decadent semisweet chocolate in a bowl over simmering water until velvety. Coat vibrant, non-toxic plant leaves, such as orange leaves, with the luscious melted chocolate. Place in the freezer until solid, then delicately remove the leaves. Keep the chocolate leaves in the freezer until ready to use.

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