Cappuccino Chocolate Cheesecake
Indulge in the decadent fusion of bold espresso and rich chocolate with this irresistible Cappuccino Chocolate Cheesecake. Featuring a luscious, velvety filling made from cream cheese, melted semi-sweet chocolate, and a hint of espresso powder, this cheesecake is perfectly balanced for coffee and dessert lovers alike. A buttery chocolate cookie crust adds the perfect crunch, while a silky ganache topping infused with espresso elevates every slice to gourmet perfection. Garnished with chocolate shavings and a dusting of espresso powder, this cheesecake is as visually stunning as it is delicious. With easy-to-follow steps and a make-ahead option, it's the ultimate choice for special occasions or whenever a luxurious dessert is in order.
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Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 8 ounces Semi-sweet chocolate chips (melted and slightly cooled)
- 2 teaspoons Espresso powder
- 2 teaspoons Vanilla extract
- 4 pieces Large eggs
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Additional espresso powder (optional, for garnish)
- 2 tablespoons Chocolate shavings or curls (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Transfer to a bowl and mix in the melted butter until the crumbs are evenly coated.
Step 3
Press the cookie mixture firmly into the bottom of the prepared pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.
Step 4
In a large mixing bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the sour cream, melted chocolate, espresso powder, and vanilla extract to the cream cheese mixture. Beat until well combined.
Step 6
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing, as this can cause cracks in the cheesecake.
Step 7
Pour the filling over the prepared crust, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 8
Bake the cheesecake in the preheated oven for about 60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 9
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 10
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the powdered sugar and remaining espresso powder. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth.
Step 11
Spread the ganache evenly over the chilled cheesecake. Garnish with espresso powder and chocolate shavings or curls, if desired.
Step 12
Refrigerate the cheesecake until the ganache is set, about 30 minutes. Slice and serve chilled.
Nutrition Facts
| Serving size | (2722.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10392.9 |
| Total Fat 686.8g | 0% |
| Saturated Fat 360.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2038.3mg | 0% |
| Sodium 5976.7mg | 0% |
| Total Carbohydrate 1005.8g | 0% |
| Dietary Fiber 40.1g | 0% |
| Total Sugars 689.1g | |
| Protein 116.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1519.9mg | 0% |
| Iron 43.3mg | 0% |
| Potassium 2868.5mg | 0% |
Source of Calories