Chocolate Cappucino Cheesecake

Chocolate Cappucino Cheesecake Recipe

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linda mcdougal



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  • 24 oz
    cream cheese, room temperature
  • 1 c
  • 3 large
  • 8 oz
    semisweet chocolate
  • 2 Tbsp
    whipping cream
  • 1 c
    sour cream
  • 1/4 tsp
  • 1/4 c
    espresso or strong coffee
  • 1/4 c
    coffee liqueur
  • 2 tsp
    vanilla extract
  • 1 c
    whipping cream
  • 2 tsp
    confectioners' sugar
  • 2 Tbsp
    coffee liqueur

  • 1 c
    chocolate wafers, crushed
  • 1/4 c
    butter, softened
  • 2 Tbsp
  • 1/4 tsp

How to Make Chocolate Cappucino Cheesecake


  1. For crust: Combine 1 cup chocolate wafer crumbs, 1/4 cup softened butter, 2 tablespoons sugar and 1/4 teaspoon cinnamon; Mix well.
  2. Press mixture into buttered springform pan.
  3. For filling: Beat cream cheese until smooth.
  4. Gradually add sugar, mixing until well blended.
  5. Add eggs, one at a time.
  6. Beat at low speed until very smooth.
  7. Melt chocolate with cream over boiling water, stir until smooth.
  8. Blend well with cheese mixture.
  9. Add sour cream, salt, coffee liqueur and vanilla; beat until smooth.
  10. Turn into pan.
  11. Bake in center of oven at 350 for 45 minutes or
    until sides are puffed.
  12. Center will be soft but will firm up when chilled.
  13. Turn off oven; leave door ajar.
  14. Allow cake to cool in oven for 45 minutes.
  15. Cover and chill for 12 hours.
  16. Whip cream and flavor with sugar and liqueur.
  17. Garnish with mounds of whipped cream and chocolate leaves.
  18. For chocolate leaves: Brush real leaves on one side with melted chocolate and freeze until firm.
  19. Peel off leaves and freeze until needed.

Printable Recipe Card

About Chocolate Cappucino Cheesecake

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

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