This post may contain affiliate links. Read the full disclosure here.
Ultra-rich Cappuccino Cheesecake is the perfect make-ahead dessert! The next time you want to cuddle up with a warm cappuccino, try this cheesecake version instead. The recipe uses instant cappuccino powder in the batter to create that well-loved, cozy coffee flavor. The filling rests on top of a buttery chocolate cookie crust and the entire cheesecake is topped with whipped cream and chocolate shavings.
I love cheesecake and coffee, so it’s no surprise that I came up with this decadent coffee flavored cheesecake recipe.
Honestly, if I had to choose between coffee and this cheesecake – there would be no contest. I could eat this cappuccino cheesecake every day for breakfast and skip the coffee. Who needs coffee when you have a delectable cheesecake that tastes just like a vanilla cappuccino?
Even better, there is still a nice punch of caffeine since the cheesecake is flavored with actual cappuccino.
The recipe is adapted from my butterfinger cheesecake with caramel drizzle which is a blog favorite. You all absolutely loved it! My rich and dreamy Nutella cheesecake is another fan favorite you must try.
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.
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, I have you 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. For that reason, I think this cheesecake is best to make a day before you want to serve it. Not only will it taste better, but it will take some of the pressure off day of!
Table of Contents
- TASTE: Vanilla coffee flavored
- TEXTURE: Creamy and dreamy with a crunchy crust
- EASE: Cheesecakes are of medium difficulty
- TIME: Over two hours, plus time to chill
What You’ll Need
Gather your ingredients together and measure everything out before you begin to bake this cheesecake.
- Fudge-filled sandwich cookies – Crushed or pulsed to crumbs.
- Butter – Unsalted butter, melted, to hold the cookie crumbs together.
- Cream cheese– Softened to room temperature. Please use full-fat cream cheese, I’m not a fan of the flavor of low-fat cream cheese in cheesecakes.
- Heavy cream – At room temperature to add to the creaminess.
- Sugar – Granulated sugar is what I used.
- Vanilla extract – Use pure vanilla extract.
- Instant vanilla cappuccino powder – Available at grocery stores.
- Eggs – At room temperature and lightly beaten
- Whipped cream – For the topping. Try this stabilized whipped cream recipe
- Chocolate savings – For decoration.
- Springform pan
- Stand mixer
- Paddle attachment
How to Make Cappuccino Cheesecake
I have some tried and true techniques for baking cheesecakes that I use for this recipe. To begin, preheat the oven to 350 degrees, adjust the oven rack to the lower third position and wrap the outer bottom of a 9-inch springform pan lightly with aluminum foil.
Make the crust
- Prepare the crust. Combine the cookie crumbs and melted butter. Press mixture into the bottom and about 2-inches up the sides of the pan.
- Bake. Bake for 10 minutes. Set aside to cool while you make the filling. Reduce oven temperature to 300 degrees for the cheesecake.
Make the cheesecake
- Beat the cream cheese. In a large bowl beat the cream cheese with an electric mixer until smooth. Add in the heavy cream and sugar and mix on medium speed until well combined.
- Add the flavor. Add the vanilla and cappuccino powder; beat until smooth. Using a silicone spatula, gently add the eggs just until combined.
- Prepare the water bath. Pour the batter over the baked crust in the prepared pan. Place the pan inside a roasting pan. Fill pan with hot water halfway up the sides of the cheesecake pan.
- Bake. 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. Keep the door closed.
- Chill. 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.
- Serve. Just before serving, Remove the sides of the pan. Top the cheesecake with the whipped cream and garnish with chocolate shavings.
Tips For Success
- Always bring the cream, eggs, and softened cream cheese 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 at room temperature as well. This will allow them to blend easily into the batter.
- To prevent cracks, 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 and it will crack.
- Instant cappuccino powder is a powder. It is not coffee granules, instant espresso powder or instant coffee. Using instant espresso powder will give the batter a much more pronounced coffee flavor, not a delicate vanilla cappuccino flavor.
Storage & Freezing
- The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
- Freeze the whole cheesecake. After chilling, wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- You can also freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30-45 minutes.