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Chocolate Cappuccino Cheesecake

Chocolate Cappuccino Cheesecake
Source: KitchMe

2 cups chocolate cookie crumbs
1/2 cup butter, softened
4 tbl. white sugar
1/2 tsp. ground cinnamon


3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semi-sweet chocolate
2 tbl. whipping cream
1 cup sour cream
1/4 tsp. salt
2 tsp. instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur(May substitute 1/2 cup espresso or very strong coffee)
2 tsp.vanilla extract
1 cup heavy whipping cream
2 tbl confectioners' sugar
2 tsp. instant coffee granules, dissolved.


Preheat oven to 350 degrees. Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.

To Make Flavored Whipped Cream:
Beat whipping cream until soft peaks form, then beat in confectioner's sugar and coffee.

Scatter mini chocolate chips over the top for an added yummy


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