Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
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.
Cappuccino Cheesecake - 12 or more Servings
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.

Servings: 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

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!