Mocha Cappuccino Cheesecake
Indulge in the ultimate dessert fusion with this Mocha Cappuccino Cheesecake, a decadent treat that brings together the rich, bold flavors of coffee and chocolate in every velvety bite. Featuring a buttery chocolate graham cracker crust, a creamy mocha-infused cheesecake filling, and a luscious cappuccino whipped cream topping, this show-stopping dessert is as beautiful as it is delicious. The addition of instant coffee granules and unsweetened cocoa powder creates the perfect balance of robust and sweet flavors, while the chocolate shavings garnish adds an extra touch of elegance. With its smooth texture, irresistible layers, and coffeehouse-inspired flair, this cheesecake is perfect for impressing guests or elevating your next special occasion. Get ready to savor a slice of pure mocha bliss!
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Ingredients
- 1.5 cups (crushed) Chocolate graham crackers
- 6 tablespoons Unsalted butter, melted
- 24 ounces (3 packages) Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Instant coffee granules
- 2 tablespoons Hot water
- 1 teaspoon Vanilla extract
- 4 whole Large eggs
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon (optional) Ground cinnamon
- 1 cup (for topping) Whipped cream
- 0.25 cup (for garnish) Chocolate shavings
Directions
Step 1
Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing the sides and bottom with butter, then wrap the outside with aluminum foil to prevent leaks if using a water bath.
Step 2
In a medium bowl, mix the crushed chocolate graham crackers and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Step 3
In a large mixing bowl, using a hand or stand mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and cocoa powder, mixing well after each addition.
Step 4
In a small bowl, dissolve the instant coffee granules in the hot water. Stir in the vanilla extract. Add this coffee mixture to the cream cheese mixture and blend until combined.
Step 5
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air.
Step 6
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (optional for a water bath to prevent cracking).
Step 7
Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Step 8
Remove the cheesecake from the oven and water bath, if used, and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
Step 9
To prepare the cappuccino cream topping, whip the heavy cream, powdered sugar, and optional ground cinnamon together until soft peaks form. Spread the whipped cream evenly over the top of the chilled cheesecake.
Step 10
Garnish with chocolate shavings and extra whipped cream, if desired. Slice and serve chilled for a decadent mocha cappuccino dessert experience.
Nutrition Facts
| Serving size | (1695.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6049.1 |
| Total Fat 445.6g | 0% |
| Saturated Fat 267.5g | 0% |
| Polyunsaturated Fat 9.4g | |
| Cholesterol 1852.5mg | 0% |
| Sodium 3031.6mg | 0% |
| Total Carbohydrate 486.1g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 373.8g | |
| Protein 90.5g | 0% |
| Vitamin D 184IU | 0% |
| Calcium 1042.4mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2933.5mg | 0% |
Source of Calories