Is there something that you truly enjoy making? For me, it’s definitely cheesecake.
I love making cheesecake, and I find the whole process oddly therapeutic.
I’ve been playing around with a variety of flavor combinations, and this Cappuccino Cheesecake has been a roaring success. The combination of robust coffee and tangy cream cheese is mesmerizing, and the baked sour cream topping is the metaphorical cherry on top.
Plus, the sour cream topping is an ode to the layer of foam found on the coffee house favorite 😉
- 2 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 tablespoon vanilla extract
- 3 (8 ounces packages) cream cheese, at room temperature
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 4 large eggs, at room temperature
Sour Cream Topping
- 1 ½ cups sour cream
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Chocolate covered espresso beans
- Chocolate shavings
- Unsweetened cocoa powder
Preheat oven to 350°F and set aside a greased 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and sides of the springform pan. Bake for 10 minutes, remove from pan and set aside.
In a small bowl, whisk together instant coffee, water, and vanilla until smooth. Set aside.
In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and cinnamon (if using) and beat until thoroughly mixed.
Reduce speed to low and add eggs, one at a time, mixing until just incorporated.
Add coffee mixture. Beat until completely incorporated, scraping down the sides of the bowl as needed, but also making sure not to overmix. Pour filling over prepared crust.
Bake for 45 minutes.
In a small bowl, whisk together all ingredients until smooth. Spread mixture over baked cheesecake and bake until the topping is set, an additional 10 to 15 minutes.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
To serve, garnish with chocolate covered espresso beans, chocolate shavings, or cocoa powder.
Recipe adapted from Betty Crocker.