Cappuccino Cheesecake Recipe

Name: Cappuccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 Oreo cookies; 1/3 cup butter, melted; 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips; 1 cup heavy whipping cream; 1/3 cup coffee liqueur; 1 tablespoon instant coffee granules; 2 tablespoons dark rum; 4 packages (8 ounces each) cream cheese, softened; 1-1/3 cups sugar; 2 tablespoons all-purpose flour; 2 tablespoons ground coffee; 3 teaspoons vanilla extract; 2 teaspoons molasses; 4 large eggs, lightly beaten; 1-1/2 cups sour cream; 1/3 cup sugar; 2 teaspoons vanilla extract

Servings: persons

24 Oreo cookies
1/3 cup butter, melted
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
1 cup heavy whipping cream
1/3 cup coffee liqueur
1 tablespoon instant coffee granules
2 tablespoons dark rum
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons ground coffee
3 teaspoons vanilla extract
2 teaspoons molasses
4 large eggs, lightly beaten
1-1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

1
Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate.
3
Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a
4
.
5
Bake at 350u00b0 for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6
Remove sides of pan. Just before serving, arrange garnishes over top.

1696

kcal

Calories

135

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.
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 17 ingredients. The key ingredients include: 24 Oreo cookies, 1/3 cup butter, melted, 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, 1 cup heavy whipping cream, 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