Chocolate Cappuccino Cheesecake Recipe

Name: Chocolate Cappuccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 inches chocolate, crust; 3 -8 ounces cream cheese, room temp; 1 cup sugar; 3 large eggs; 8 ounces semisweet chocolate; 2 tablespoons whipping cream; 1 cup sour cream; 1/4 teaspoon salt; 2 teaspoons instant espresso coffee, dissolved in 1/4 c hot water; 1/4 cup coffee liqueur; 2 teaspoons vanilla extract; 1 cup whipping cream; 2 tablespoons powdered sugar; 2 tablespoons coffee liqueur; Chocolate leaves; 1 ounce chocolate

Servings: persons

8 inches chocolate, crust
3 -8 ounces cream cheese, room temp
1 cup sugar
3 large eggs
8 ounces semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant espresso coffee, dissolved in 1/4 c hot water
1/4 cup coffee liqueur
2 teaspoons vanilla extract
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
Chocolate leaves
1 ounce chocolate

1
Prepare chocolate crust. Set aside.'
2
Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
3
Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee liqueur and vanilla, beating until smooth.
4
Turn into prepared pan. Bake in center of oven at 350 for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan.
5
Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.
6
Chocolate Leaves: Melt 1oz chocolate. Brush real leaves with chocolate. Freeze until firm. Peel off. Freeze until needed.

2381

kcal

Calories

150

Fat

225

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

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: 8 inches chocolate, crust, 3 -8 ounces cream cheese, room temp, 1 cup sugar, 3 large eggs, and more.

Yes, Chocolate 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!

Chocolate Cappuccino Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions