Mocha-Cappuccino Cheesecake Recipe

Name: Mocha-Cappuccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate crust; 2 cups chocolate graham crackers, crushed; 6 tablespoons margarine, melted; 2 tablespoons sugar; 1 teaspoon cinnamon; Filling; 24 ounces cream cheese; 2/3 cup sugar; 3 eggs; 2 teaspoons instant espresso coffee powder; 2 teaspoons vanilla extract; 1/2 teaspoon cinnamon; 1 cup semi-sweet chocolate chips, melted; 1 1/2 cups heavy cream, unbeaten; Topping; 1/2 cup semi-sweet chocolate chips; 1 tablespoon margarine; 2 -3 teaspoons milk; 1 1/2 teaspoons corn syrup

Servings: persons

Chocolate crust
2 cups chocolate graham crackers, crushed
6 tablespoons margarine, melted
2 tablespoons sugar
1 teaspoon cinnamon
Filling
24 ounces cream cheese
2/3 cup sugar
3 eggs
2 teaspoons instant espresso coffee powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 cup semi-sweet chocolate chips, melted
1 1/2 cups heavy cream, unbeaten
Topping
1/2 cup semi-sweet chocolate chips
1 tablespoon margarine
2 -3 teaspoons milk
1 1/2 teaspoons corn syrup

1
Crust:
2
Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
3
Filling:
4
Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
5
Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
6
Add eggs and coffee mixture to cream cheese mixture, beating until blended.
7
Add cup of melted chocolate chips and heavy cream stirring until mixed.
8
Pour into crust.
9
Bake at 275u00b0 for 1 1/2 hours in center of oven.
10
Turn oven off and leave cake in for another 45 minutes.
11
Take out of oven and cool completely.
12
Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
13
Topping:
14
In a small saucepan on low heat, combine 1/2 cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 1/2 t. corn syrup, stirring until smooth.
15
Add extra milk as needed for spreading consistency.
16
Spoon and gently spread over chilled cheesecake.
17
Refrigerate shortly, but not until topping is set.
18
Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
19
To serve; run sharp knife over scored lines.
20
Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.

2202

kcal

Calories

156

Fat

166

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 19 ingredients. The key ingredients include: Chocolate crust, 2 cups chocolate graham crackers, crushed, 6 tablespoons margarine, melted, 2 tablespoons sugar, and more.

Yes, Mocha-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!

Mocha-Cappuccino Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions