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Creamy Cappuccino Cheesecake
Creamy Cappuccino Cheesecake
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Prep Time:
55 minutes
Total Time:
6 hours 25 minutes
Indulge in creamy cappuccino cheesecake, rich chocolate and cream cheese dessert infused with cinnamon.
Ingredients:
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons instant coffee granules or crystals
  • 1 tablespoon hot water
  • 1 teaspoon vanilla
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 eggs
  • 1 1/2 cups sour cream
  • 3 tablespoons sugar
  • Chocolate-covered coffee beans, if desired
  • Unsweetened baking cocoa, if desired
Instructions:
  • Preheat the oven to 350°F. Combine cookie crumbs, 1/4 cup sugar, and melted butter in a small bowl and mix well. Press the mixture evenly into the bottom and 1 1/2 inches up the sides of a 10-inch ungreased springform pan. Bake for 10 minutes or until it sets. Allow it to cool for 20 minutes before proceeding.
  • In a small bowl, combine coffee granules, water, and vanilla; set aside. In a large bowl, use an electric mixer to beat cream cheese until light and fluffy. Add 1 cup sugar and beat until creamy. Mix in cinnamon. Add eggs one at a time until well blended. Stir in coffee mixture and pour into cooled crust.
  • Bake for 45-50 minutes until firm.
  • In a small bowl, mix sour cream and 3 tablespoons of sugar until smooth. Spread the mixture evenly over the cheesecake and bake for an additional 10 to 15 minutes until the sour cream sets. Let the cheesecake cool on a rack for 1 1/2 hours, then refrigerate for at least 3 hours or overnight before serving. Top with chocolate-covered coffee beans and a sprinkle of cocoa for an elegant finish. Keep stored in the refrigerator until ready to serve.

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