Do you love coffee-flavored desserts? Then this Cappuccino Cheesecake deserves a spot in your recipe box!
I love drinking a cup of coffee after dinner. I’d call it a vice, but a cup of coffee isn’t bad for you…so maybe I’ll just call it my evening treat. And the only thing that can make this treat better? Well, when that cup of coffee is accompanied by a delicious dessert, of course! So the other day, I decided I should combine these two ideas and make a coffee-inspired dessert. And the next night I was enjoying a slice of this Cappuccino Cheesecake along with my after-dinner cup of coffee. Needless to say, I was in a happy place!
My wife and are suckers for a good cup of coffee. We enjoy the various seasonal blends (especially pumpkin spice!), but it’s really hard to beat that good ole classic cup of joe. You know the kind I mean. The kind that you find in diners. The cup of coffee that has a strong flavor, but doesn’t leave a bitter aftertaste. We’ve tried lots of different coffee here at home, and Gevalia is one of our favorites when we’re craving that classic cup. I used Gevalia Coffee in this Cappuccino Cheesecake, and it’s seriously one of my favorite desserts ever! The coffee flavor in this cheesecake is noticeable, but not too strong. And I mixed it up a bit and used chocolate graham crackers for the crust on this cheesecake. The coffee-flavored cheesecake with a hint of chocolate from the crust was absolutely delicious…and it’s perfect for your holiday dinner party!
I hope this Cappuccino Cheesecake helps you create some wonderful holiday memories with your family!
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
For the Crust
- 7 full-sized chocolate graham crackers
- 3 Tbsp light brown sugar
- 3 Tbsp unsalted butter melted
For the Filling
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- 3 Tbsp all-purpose flour
- 3 eggs
- ⅓ cup Gevalia coffee brewed
- ⅓ cup sour cream
- ½ Tbsp vanilla extract
- cocoa powder optional garnish
For the Crust
- In a food processor or mini-chopper, pulse the chocolate graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until fully combined.
- Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
- Bake crust at 350°F for 5 minutes. Remove from oven and let cool.
For the Filling
- In the bowl of a countertop mixer with the paddle attached, mix the cream cheese on medium speed until completely smooth (about 3 minutes).
- Add the sugar and mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
- Add flour and mix well.
- Add eggs 1 at a time, mixing fully after each addition.
- Add the coffee, sour cream, and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Pour the Filling on top of the cooled crust.
- Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about 1/2”-3/4” of water. Bake at 325° until center of cake is just barely set (about 80-90 minutes).
- Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
- The next day, remove the cake from the freezer and release the pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
- Garnish with a light dusting of cocoa powder before serving (optional).