Cappuccino Cheesecake Recipe


Cooking Time40 MinDifficulty LevelMedium
Health IndexAverageCourse
Main Ingredient


 Chocolate cake crumbs1 1⁄2 Cup (24 tbs)
 Cream cheese1 1⁄2 Pound, softened
 Sugar1 1⁄2 Cup (24 tbs)
 Ground espresso coffee/French roast coffee dry coffee1 Tablespoon
 Vanilla2 Teaspoon
 Sour cream1 1⁄2 Pint

Nutrition Facts

Serving size: Complete recipe

Calories 5377 Calories from Fat 3435

% Daily Value*

Total Fat 390 g600.7%

Saturated Fat 218.8 g1094%

Trans Fat 0 g

Cholesterol 1757.2 mg

Sodium 3012.2 mg125.5%

Total Carbohydrates 392 g130.7%

Dietary Fiber 0.07 g0.3%

Sugars 349.2 g

Protein 86 g172.5%

Vitamin A 269.7% Vitamin C 10.8%

Calcium 155.8% Iron 40.6%

*Based on a 2000 Calorie diet


Preheat oven to 375°.
Sprinkle cake crumbs over the bottom of an ungreased 9-inch spring form pan.
Distribute the crumbs evenly and press down lightly.
Set aside while preparing cheesecake batter.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, dry coffee and vanilla until smooth and fluffy (about five minutes).
Add eggs, one at a time, mixing just to incorporate.
Add sour cream all at once and blend well.
Pour into prepared pan and bake at 375° for 35-40 minutes.
Cheesecake will appear set but not done.
Remove from oven, cool, wrap in plastic wrap and refrigerate overnight.
Before serving, remove sides of pan .
Serve with a dollop of freshly whipped cream and a pinch of cinnamon or grated chocolate.