Cappuccino Cheesecake Recipe

Name: Cappuccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups finely chopped nuts; 3 tablespoons butter, melted; 2 tablespoons sugar; Filling; 1 tablespoon instant coffee; 1/4 teaspoon cinnamon; 1/4 cup boiling water; 4 (8 ounce) packages cream cheese, softened; 1 cup sugar; 3 tablespoons flour; 4 eggs; 1 cup sour cream

Servings: persons

Crust
1 1/2 cups finely chopped nuts
3 tablespoons butter, melted
2 tablespoons sugar
Filling
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1/4 cup boiling water
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream

1
Crust: Preheat oven to 325 degrees.
2
Stir together nuts, margarine and sugar.
3
Press onto bottom of 9-inch springform pan.
4
Bake 10 minutes.
5
Filling: Turn oven temperature to 450 degrees.
6
Dissolve coffee granules with cinnamon in boiling water and set aside to cool.
7
Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.
8
Add eggs one at a time, mixing well after each addition.
9
Blend in sour cream.
10
Gradually add cooled coffee mixture to cream cheese mixture, mixing until well blended.
11
Pour over crust and bake for 10 minutes.
12
Reduce oven temp to 250 degrees and continue baking 1 hour.
13
Loosen cake from rim of pan and cool before removing rim of pan.
14
Chill and garnish with whipped cream if desired.

1073

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 13 ingredients. The key ingredients include: Crust, 1 1/2 cups finely chopped nuts, 3 tablespoons butter, melted, 2 tablespoons sugar, 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