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Cappuccino Cheesecake - 12 or more Servings

It will be difficult for coffee lovers to resist this luscious, creamy cappuccino cheesecake in a cinnamon-scented chocolate cookie crust. Preparation: 20 minutes, plus baking times."


cooking spray
2 tablespoons instant espresso powder
1⁄2 cup half-and-half
3 tablespoons unsalted butter, cut into 1⁄2-inch pieces
21⁄2 cups granulated sugar, divided
3⁄4 cup all-purpose flour
1⁄4 cup unsweetened cocoa
1⁄2 teaspoon cinnamon
1⁄4 teaspoon baking powder
1⁄8 teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular), at room temperature
16 ounces lowfat cream cheese, at room temperature
4 large eggs *
2 tablespoons cornstarch
2 teaspoons vanilla extract
chocolate curls for garnish, optional


Lightly coat a 9 x 3-inch springform or cheesecake pan with cooking spray. In a small bowl dissolve the espresso powder in the half-and-half; reserve. Preheat oven to 350°F. Place the butter and 1⁄4 cup of the sugar in a medium bowl. Mix on speed 3 to cream, 11⁄2 minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on speed 1 until combined, 30 seconds. Add egg yolk and mix on speed 1 until crumbly, 15 seconds. Press into bottom of prepared pan. Bake in preheated 350°F oven for
10 minutes, until slightly puffed (crust may have cracked appearance). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil around the bottom and sides of the pan so that it comes up at least 2 inches. Place cream cheeses and the remaining sugar in a large mixing bowl. Beat on speed 2 until combined and smooth, 2 minutes. Using speed 1, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add cornstarch; mix on speed 1 for 20 seconds. Scrape the bowl. Add half-and-half mixture and vanilla and mix on speed 2 until smooth and completely combined. Pour the mixture over the cooled crust. Place the pan in a larger aluminum pan and place in the oven; add enough hot water to the outer pan so that it is 1⁄2 inch deep. Bake in the preheated 350°F oven for 60 to 70 minutes, until the cheesecake is pulling away from the sides of the pan; the center will be jiggly. Remove from the oven, remove the foil and let cool completely on a rack. Refrigerate at least 4 hours before serving. Garnish with chocolate curls if desired.
Variation: After the cheesecake is mixed, add 3 ounces each chopped white and bittersweet chocolate using speed 1; mix for 15 seconds to combine.
*Bring eggs to room temperature safely by placing them in a bowl of tepid water for 10 to 15 minutes.

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Makes 12 to 16 servings

Nutritional Information
Per Serving

Nutritional information per serving (16 servings): Calories 368 (48% from fat) • carb. 41g • pro. 8g • fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg • calc. 89mg • fiber 1g

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