Cappuccino Cheesecake Recipe

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Recipes.net Team May 7, 2020

This creamy and delicious coffee and vanilla cheesecake is made with a tasty chocolate crumble crust.

How To Make Cappuccino Cheesecake

An easy-to-follow recipe perfect for your cheesecake cravings.

Crust:

  • 7 oz chocolate cookies (sugar free, Kosher for Passover)
  • 2 tbsp sugar
  • 3 tbsp unsalted butter (melted)
  • non-stick cooking spray

Filling:

  • 2 tsp instant espresso powder ( or instant coffee)
  • 24 oz reduced-fat cream cheese (at room temperature or 3 pkg.)
  • 6 oz coffee yogurt (divided)
  • 1 ½ cups vanilla low-fat yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp potato starch
  • ground cinnamon
  1. Preheat oven to 325 degrees F.

  2. Spray a 10-inch springform pan with non-stick cooking spray.

  3. Place it on the cookie sheet and set aside.

  4. Place chocolate cookies into the food processor and pulse until it forms crumbs.

  5. Place 1 cup of crumbs into a medium bowl.

  6. Mix 2 tablespoon sugar and melted butter.

  7. Stir to combine.

  8. Use a spatula to spread evenly into the bottom of the springform pan.

  9. In a small bowl, mix espresso powder and 3 tablespoons coffee yogurt.

  10. Stir until powder is dissolved. In a mixer, beat cream cheese and vanilla yogurt on low speed until creamy.

  11. Gradually add remaining sugar.

  12. Gradually add eggs one at a time, vanilla, potato starch, and espresso mixture.

  13. Beat until smooth.

  14. Pour into pan.

  15. Bake for 60 to 70 minutes until the center appears nearly set when gently shaken.

  16. It may seem loose, but cheesecake will firm as it chills.

  17. Remove from oven and cool for 15 minutes.

  18. Spread remaining coffee yogurt in a circle over the center of cheesecake.

  19. Chill in the refrigerator for at least 4 hours or overnight.

  20. Sprinkle top with cinnamon.

  21. Release the sides of the pan.

How To Make Cappuccino Cheesecake

5 from 1 vote

An easy-to-follow recipe perfect for your cheesecake cravings.

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Makes:
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Ingredients

Crust:

  • 7 oz chocolate cookies, sugar free, Kosher for Passover
  • 2 tbsp sugar
  • 3 tbsp unsalted butter, melted
  • non-stick cooking spray

Filling:

  • 2 tsp instant espresso powder, or instant coffee
  • 24 oz reduced-fat cream cheese, at room temperature or 3 pkg.
  • 6 oz coffee yogurt, divided
  • 1 ½ cups vanilla low-fat yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp potato starch
  • ground cinnamon

Instructions

  1. Preheat oven to 325 degrees F.

  2. Spray a 10-inch springform pan with non-stick cooking spray.

  3. Place it on the cookie sheet and set aside.

  4. Place chocolate cookies into the food processor and pulse until it forms crumbs.

  5. Place 1 cup of crumbs into a medium bowl.

  6. Mix 2 tablespoon sugar and melted butter.

  7. Stir to combine.

  8. Use a spatula to spread evenly into the bottom of the springform pan.

  9. In a small bowl, mix espresso powder and 3 tablespoons coffee yogurt.

  10. Stir until powder is dissolved. In a mixer, beat cream cheese and vanilla yogurt on low speed until creamy.

  11. Gradually add remaining sugar.

  12. Gradually add eggs one at a time, vanilla, potato starch, and espresso mixture.

  13. Beat until smooth.

  14. Pour into pan.

  15. Bake for 60 to 70 minutes until the center appears nearly set when gently shaken.

  16. It may seem loose, but cheesecake will firm as it chills.

  17. Remove from oven and cool for 15 minutes.

  18. Spread remaining coffee yogurt in a circle over the center of cheesecake.

  19. Chill in the refrigerator for at least 4 hours or overnight.

  20. Sprinkle top with cinnamon.

  21. Release the sides of the pan.

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