Do you love coffee-flavored desserts? Then this Cappuccino Cheesecake deserves a spot in your recipe box!
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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
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).