Cappuccino Cheesecake Recipe

Name: Cappuccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 whole cinnamon graham crackers; 3 tablespoons butter, cut in small pieces; 3 tablespoons instant coffee granules; 1 tablespoon vanilla extract; 3 (8 ounce) bricks cream cheese, softened; ½ cup sugar; ½ cup packed light brown sugar; 2 tablespoons cornstarch; 1 teaspoon cinnamon; 3 large eggs; ¾ cup sour cream; 1 ¾ cups sour cream; ¾ cup sugar; 1 tablespoon confectioners' sugar, mixed with; ⅛ teaspoon cinnamon; chocolate-covered espresso beans

Servings: persons

9 whole cinnamon graham crackers
3 tablespoons butter, cut in small pieces
3 tablespoons instant coffee granules
1 tablespoon vanilla extract
3 (8 ounce) bricks cream cheese, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
3 large eggs
¾ cup sour cream
1 ¾ cups sour cream
¾ cup sugar
1 tablespoon confectioners' sugar, mixed with
⅛ teaspoon cinnamon
chocolate-covered espresso beans

1
Heat oven to 350 degrees.
2
Lightly coat an 8-inch spring form pan with cooking spray.
3
CRUST: Break up crackers into food processor; process until fine crumbs form.
4
Add butter; process until blended.
5
Press over bottom of spring form pan.
6
Bake 8 minutes.
7
Cool in pan on a wire rack.
8
FILLING: Dissolve coffee granules in vanilla in a large bowl.
9
Add cream cheese; beat with mixer on high speed until smooth.
10
Beat in sugars, cornstarch and cinnamon,until well blended.
11
On low speed, add eggs, beat just until combined.
12
Add sour cream; beat to blend.
13
Pour into crust; spread evenly.
14
Bake 1 hour, or until puffed around edges but still jiggly in center.
15
Remove from oven; let stand until Filling sinks slightly.
16
TOPPING: Stir sour cream and sugar in a small bowl until sugar dissolves.
17
Carefully pour over filling, spreading evenly to edges.
18
Bake 10 minutes, or until sour cream sets.
19
Cool completely in pan on a wire rack.
20
Refrigerate at least 6 hours, or up to 3 days.
21
To serve Remove pan sides.
22
Sift cinnamon-sugar over cake.
23
Make a circle of espresso beans around the edge.

1688

kcal

Calories

Fat

295

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 9 whole cinnamon graham crackers, 3 tablespoons butter, cut in small pieces, 3 tablespoons instant coffee granules, 1 tablespoon vanilla extract, and more.

Yes, Cappuccino Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cappuccino Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions