Cappuccino Cheesecake with White Chocolate Ganache

Name: Cappuccino Cheesecake with White Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 qt. OREO Base Cake; 3/4 cup butter, melted; Filling; 2 loaves PHILADELPHIA Original Cream Cheese, softened; 5 cups sugar; 1 qt. sour cream; 1/3 cup flour; 1/4 cup MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed; 4 tsp. vanilla; 16 each eggs; White Chocolate Ganache; 12 squares white chocolate; 1 cup whipping cream; 1/4 cup unsweetened cocoa powder

Servings: persons

Crust
1 qt. OREO Base Cake
3/4 cup butter, melted
Filling
2 loaves PHILADELPHIA Original Cream Cheese, softened
5 cups sugar
1 qt. sour cream
1/3 cup flour
1/4 cup MAXWELL HOUSE Frozen Liquid Coffee Concentrate, thawed
4 tsp. vanilla
16 each eggs
White Chocolate Ganache
12 squares white chocolate
1 cup whipping cream
1/4 cup unsweetened cocoa powder

1
Crust: Mix base cake and butter.
2
Press one fourth of the crumb mixture firmly onto bottom and 1/2 inch up side of each of four 9-inch springform pans (or one springform pan for trial recipe).
3
Bake at 325F for 5 min.
4
Cool.
5
Wrap bottoms of pans in foil; set aside.
6
Filling: Place cream cheese and sugar in 20-qt.
7
mixing bowl (or 5-qt.
8
mixing bowl for trial recipe) fitted with paddle attachment.
9
Beat on medium-high speed 3 min.
10
or until well blended.
11
Add sour cream, flour, coffee and vanilla; mix well.
12
Add eggs, one at a time, mixing on low speed just until blended after each addition.
13
Pour batter evenly into prepared pans.
14
Place in two full-hotel pans (or in one full-hotel pan for trial recipe).
15
Add enough hot water to hotel pans to come 2 inches up sides of springform pans.
16
Bake 1 hour 30 min.
17
or until centers are almost set.
18
Remove from waterbath to wire racks.
19
Cool completely.
20
White Chocolate Ganache: Microwave white chocolate on HIGH 4 min.
21
(or 1-1/2 min.
22
for trial recipe), stirring after each min.
23
Stir until chocolate is completely melted.
24
Add cream; stir until well blended.
25
Pour over cheesecake, tipping pan to coat evenly; sprinkle lightly with cocoa powder.
26
Refrigerate at least 6 hours or overnight.
27
Run small knife or metal spatula around rim of each pan to loosen cake; remove rims of pans.
28
Cut each cheesecake into 12 slices to serve.

3970

kcal

Calories

211

Fat

451

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 15 ingredients. The key ingredients include: Crust, 1 qt. OREO Base Cake, 3/4 cup butter, melted, Filling, and more.

Yes, Cappuccino Cheesecake with White Chocolate Ganache 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!