Cappuccino Cheesecake

Yield: 12 servings

Prep Time: 25 min

Cook Time: 50 min

Cappuccino Cheesecake


1 1/2 cups graham cracker crumbs
3 tablespoons salted butter, melted
3/4 cup granulated white sugar

Two 8-ounce packages cream cheese, softened
2 large eggs
1 cup granulated white sugar
1 1/2 teaspoons vanilla extract
3 tablespoons instant espresso, dissolved in small amount of hot water
2 cups sour cream


1. Preheat the oven to 375 degrees F.

2. In a medium bowl, combine the crust ingredients with a fork until well-mixed. Press the mixture on the bottom of 9-inch springform pan. Place the pan in the freezer while you prepare the filling.

3. Combine all of the filling ingredients in food processor until smooth (or mix in a large bowl with an electric mixer). Carefully spoon the filling into the springform pan so as not to disturb the crust.

4. Bake for 50 minutes, or until only the center portion is slightly jiggly. Let cool. Cover and refrigerate until firm and well chilled- at least 4 hours or overnight. Remove the sides when ready to serve.


*You may also use chocolate cookie crumbs or chocolate graham cracker crumbs in place of graham cracker crumbs.


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