Creamy Cappuccino Cheesecake

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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.

Side view of cappuccino cheesecake.

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!

Recipe Snapshot

  • 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.

Ingredients

  • 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.

Recommended Tools

  • Springform pan
  • Stand mixer
  • Paddle attachment
Overhead of cappuccino cheesecake.

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.

Be sure to check out the full recipe and ingredient list below

Make the crust

  1. 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.
  2. 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

  1. 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.
  2. Add the flavor. Add the vanilla and cappuccino powder; beat until smooth. Using a silicone spatula, gently add the eggs just until combined. 
  3. 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.
  4. 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.
  5. 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.
  6. Serve. Just before serving, Remove the sides of the pan. Top the cheesecake with the whipped cream and garnish with chocolate shavings.

Handy tip:

Whenever I bake a cheesecake, I use this technique to prevent the water bath from leaking. It works really well.

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.
Slice of cappuccino cheesecake on a white plate.

Storage & Freezing

  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
  2. 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.
  3. 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.
Side view of cappuccino cheesecake.

Cappuccino Cheesecake

Yield: 24 servings
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

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 chocolate shavings.

Ingredients

For the crust

  • 2 ½ cups (250 g) fudge-filled sandwich cookie crumbs, about 25 cookies
  • 4 tablespoons unsalted butter, melted

For the cheesecake

  • 24-ounces (680 g) cream cheese, softened to room temperature
  • ¾ cup (180 ml) heavy cream, at room temperature
  • 1 ⅓ cups (266 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons instant vanilla cappuccino powder
  • 3 large eggs, at room temperature and lightly beaten

For the topping

Instructions

Make the crust

  1. 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.
  2. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.
  3. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the cheesecake

  1. Reduce the oven temperature to 300ºF. 
  2. 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.
  3. Add the vanilla and cappuccino powder; beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. 
  4. 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.
  5. 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.
  6. 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.
  7. Just before serving, Remove the sides of the pan. Top the cheesecake with the whipped cream and chocolate shavings.

Notes

Plan ahead: The recipe requires a lot of time. It's best to make it a day before you plan to serve it.

Room temperature ingredients: All of the cold ingredients should be brought to room temperature before using them in the cheesecake batter.

Don’t over mix: Keep the mixer on medium-low to low speed and use the paddle attachment. Otherwise, you could incorporate too much air into the batter which will cause the cheesecake to crack.

Don't over bake: The cheesecake should appear slightly underdone after baking. It will continue to set and firm up once cooled and refrigerated.

Prevent a soggy cheesecake! Read through my helpful tips on how to prevent the water bath from leaking.

Make ahead tip

  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
  2. Or freeze the whole cheesecake. Cool and chill as directed. 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. Top with whipped cream just before serving.
  3. 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. Top with whipped cream just before serving.
Nutrition Information:
Yield: 24 Serving Size: 1 slice
Amount Per Serving: Calories: 451Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 211mgCarbohydrates: 52gFiber: 1gSugar: 41gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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11 Comments

  1. Nicole DW says:

    Hi Jen,
    Your cheesecake recipes have been my absolute favourites for as long as I can remember! Thank you!
    I’d love to try this beauty for the holidays … if I wanted to substitute the cappuccino for Espresso powder + Vanilla extract added in, what measures would you suggest for each?

    1. I haven’t made this with espresso powder so I’m not sure what’s a good amount to add. I would add slowly and taste until you are satisfied with the results. The batter is completely safe to taste before you add the eggs.

  2. Joseph Steiner says:

    Hi Jen I was wondering if you have ever done a blueberry swirl cheesecake and if and if you haven’t could you give me some direction and how to proceed with it I’ve baked quite a few of your cheesecakes and they’ve just been awesome ??

    1. I haven’t made a blueberry swirl cheesecake but I imagine you could just drop spoonfuls of pureed blueberries over the top of the cheesecake and swirl it in with a knife before baking.

  3. This looks amazing! If all we have is regular espresso, how much vanilla should I add in?

  4. This cappuccino cheesecake sounds wonderful. Halfway between a tiramisu and a cheesecake, love it. I can’t wait to try it!

  5. I’m all for coffee hanging out in my cheesecake! This seriously looks like a coffee/chocolate-lover’s DREAM, Jen! I want a huge slice for breakfast!

  6. This is amazing. You just blew my mind. Coffee and cappuccino together? I could not imagine a better breakfast. 🙂

  7. This looks absolutely wonderful! Cheesecake is probably my all time favorite dessert and coffee is definitely in my list of top 10 favorite things so this is right up my alley–I can’t wait to give this a try 🙂

    1. I’m excited for you to give it a try. You will love it! Just be sure to have a huge glass of milk ready to wash it down with because this cheesecake is rich. Thank you so much for stopping by and leaving such a wonderful comment 🙂