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.
Prep Time 45 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 24
Ingredients
For the crust
2 ½cups(250g)fudge-filled sandwich cookie crumbs, about 25 cookies
4tablespoonsunsalted butter, melted
For the cheesecake
24ounces(680g)cream cheese, softened to room temperature
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. Keep the door closed.
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 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.
The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
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.
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.