Ultra-rich Cappuccino Cheesecake is the perfect make-ahead dessert! The next time you want to cuddle up with a warm cup of cappuccino, try this cheesecake version instead. The recipe uses instant cappuccino powder in the batter to create that well-loved, cozy flavor. The filling rests on top of a buttery chocolate cookie crust and the entire cheesecake is topped with whipped cream and a luscious chocolate drizzle.
If you love cheesecake and coffee, this dessert is for you!
Honestly, I could eat this every day for breakfast and skip my usual cup of coffee altogether. I mean, who needs coffee when you have a delectable cheesecake that tastes just like vanilla cappuccino? And, you still get to enjoy a nice punch of caffeine since the cheesecake is flavored with actual cappuccino.
The filling for today’s cheesecake sits on a thick, buttery chocolate cookie crust. The crust is pre-baked to help it hold together and not become too crumbly.
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The cheesecake filling is so smooth and creamy. It’s packed with vanilla cappuccino flavor. It’s everything I envision a cappuccino cheesecake to be.
The cheesecake takes a while to prepare, so plan ahead. First, it needs to bake. I baked it for 1 hour at 300°F. Then, turn the oven off but leave the cheesecake inside with the door closed for another hour.
The center will still be a bit wobbly but the outer edges should feel firm to the touch. It will set as the cheesecake cools.
Let the cheesecake cool completely to room temperature and then refrigerate it for at least 8 hours. I prefer to leave it in the refrigerator overnight.
*A few tips for a fail-safe cheesecake*
Always let the cream cheese soften to room temperature before you begin. This is a must to ensure a smooth and creamy filling.
Be careful to not overbeat the batter when adding the eggs. You want to mix only until everything is blended. Make sure the eggs are room temperature as well. This will allow them to blend easily into the batter.
The easiest way to prevent cracks is to run a knife around the outer edge of the cheesecake immediately after removing it from the oven. As the cheesecake cools it will contract. If the edges are stuck to the sides of the pan, the cheesecake will not be able to contract freely.
With those few simple tips in mind, you can indulge yourself in the perfect cappuccino cheesecake!
For the crust
- 2 and 1/2 cups fudge-filled sandwich cookie crumbs, about 30 cookies
- 6 tablespoons unsalted butter, melted
For the cheesecake
- 4 (8 ounces each) packages cream cheese, softened
- 3/4 cup heavy cream
- 1 and 1/3 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 tablespoons instant vanilla cappuccino powder
- 3 large eggs, lightly beaten
For the topping
- 2 cups stabilized whipped cream
Make the crust
- Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the cheesecake
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Beat in the heavy cream and sugar until well combined. Add the vanilla and cappuccino powder; beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined.
- Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
- Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, Remove the sides of the pan. Top the cheesecake with the whipped cream and ganache.
Make the ganache
- Place the cream, corn syrup, and chocolate in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
- Drizzle the ganache over the top of the whipped cream.