Best 7 Ultimate Cappuccino Cheesecake Recipes

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Indulge in the delectable symphony of flavors with our ultimate cappuccino cheesecake, a harmonious blend of coffee and creaminess. This masterpiece features a velvety cheesecake filling infused with rich cappuccino flavors, nestled atop a graham cracker crust. The crowning glory is a delicate layer of whipped cream, dusted with cocoa powder, creating an elegant and irresistible presentation. Alongside the classic cappuccino cheesecake, discover delightful variations that cater to every palate. Embark on a culinary adventure with our chocolate cappuccino cheesecake, where a layer of rich chocolate ganache intertwines with the cappuccino filling, creating a decadent and indulgent treat. For those seeking a lighter indulgence, the cappuccino mousse cheesecake offers a fluffy and airy口感, while the cappuccino crème brûlée captivates with its caramelized sugar topping. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, guaranteeing an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 20

24 Oreo cookies
1/3 cup butter, melted
GANACHE:
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
1 cup heavy whipping cream
1/3 cup coffee liqueur
FILLING:
1 tablespoon instant coffee granules
2 tablespoons dark rum
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons ground coffee
3 teaspoons vanilla extract
2 teaspoons molasses
4 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 640 calories, Fat 44g fat (26g saturated fat), Cholesterol 161mg cholesterol, Sodium 319mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE CAPPUCCINO CHEESECAKE



Chocolate Cappuccino Cheesecake image

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

1 cup chocolate cookie crumbs
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
¼ teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
¼ 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

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

CREAMY CAPPUCCINO CHEESECAKE



Creamy Cappuccino Cheesecake image

Enjoy this creamy cappuccino cheesecake - a delightfully rich chocolate and cream cheese dessert flavored with cinnamon.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h25m

Yield 12

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 480, Carbohydrate 37 g, Cholesterol 160 mg, Fat 5, Fiber 0 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 1 1/2 g

THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

CHOCOLATE CAPPUCCINO CHEESECAKE



Chocolate Cappuccino Cheesecake image

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

8 inches chocolate, crust
3 -8 ounces cream cheese, room temp
1 cup sugar
3 large eggs
8 ounces semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant espresso coffee, dissolved in 1/4 c hot water
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
1 ounce chocolate

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

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

Adopted in the Great RecipeZaar Adoption of 2005 and it is an adoptee I'm proud to call my own. Easy to make with a nice cappuccino flavor. I recommend using espresso powder or 2 Tbls. of instant coffee for a stronger flavor. Enjoy! Family Circle magazine original recipe.

Provided by Marg CaymanDesigns

Categories     Cheesecake

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 1/2 cups finely chopped nuts
3 tablespoons butter, melted
2 tablespoons sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1/4 cup boiling water
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream

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.

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

Categories     Cake     Coffee     Mixer     Cheese     Chocolate     Dairy     Dessert     Bake     Cream Cheese     Fall     Winter     Birthday     Chill     Party     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 11

8 whole graham crackers, crushed
5 tablespoons melted unsalted butter
1 1/2 cups sugar
1/2 cup whipping cream
4 teaspoons instant espresso powder or coffee powder
1 1/2 teaspoons vanilla extract
4 8-ounce packages cream cheese, room temperature
4 large eggs
2 tablespoons all purpose flour
1 cup (6 ounces) semisweet chocolate chips
Chocolate curls (optional)

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.

Tips:

  • Use high-quality ingredients. This will help ensure that your cheesecake is rich and flavorful. Look for cream cheese that is made with fresh milk and cream, and use a good quality coffee for the cappuccino filling.
  • Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and may cause the cheesecake to curdle.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly. Mix the ingredients just until they are combined.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water. The water should come about halfway up the sides of the cheesecake pan.
  • Cool the cheesecake slowly. Once the cheesecake is baked, turn off the oven and leave the door cracked open. This will help the cheesecake cool slowly and prevent it from sinking.

Conclusion:

This ultimate cappuccino cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy cappuccino filling and rich chocolate crust, this cheesecake is sure to be a hit. Follow the tips above to ensure that your cheesecake turns out perfect.

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