This creamy and delicious coffee and vanilla cheesecake is made with a tasty chocolate crumble crust.
How To Make Cappuccino Cheesecake
Indulge yourself with this cappuccino cheesecake recipe. It’s a rich coffee cheesecake on a crumbly chocolate crust for a rich and decadent dessert.
Prep:
15 mins
Cook:
1 hr
Total:
1 hr 15 mins
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 (3 packs), at room temperature
- 6 oz coffee yogurt, divided
- 1½ cups vanilla low-fat yogurt
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp potato starch
- ground cinnamon
Instructions
- Preheat oven to 325 degrees F.
- Spray a 10-inch springform pan with non-stick cooking spray and place it on the cookie sheet and set aside.
- Place chocolate cookies into the food processor and pulse until it forms crumbs.
- Add 1 cup of crumbs, 2 tablespoons sugar, and all the melted butter into a medium mixing bowl. Stir to combine.
- Use a spatula to spread evenly into the bottom of the springform pan.
- In a small bowl, mix espresso powder and 3 tablespoons coffee yogurt. Stir until powder is dissolved. Using a mixer, mix cream cheese and vanilla yogurt on low speed until creamy.
- Gradually add remaining sugar. Then add eggs one at a time. vanilla, potato starch, and espresso mixture. Beat until smooth and pour into pan.
- Bake for 60 to 70 minutes until the center appears nearly set when gently shaken. It may seem loose, but cheesecake will firm as it chills.
- Remove from oven and let cool for 15 minutes. Spread remaining coffee yogurt over the center of cheesecake and chill in the refrigerator for at least 4 hours or overnight.
- Sprinkle top with cinnamon.
Nutrition
- Sugar: 32g
- :
- Calcium: 168mg
- Calories: 347kcal
- Carbohydrates: 42g
- Cholesterol: 89mg
- Fat: 16g
- Fiber: 1g
- Iron: 1mg
- Potassium: 322mg
- Protein: 9g
- Saturated Fat: 9g
- Sodium: 427mg
- Vitamin A: 500IU
- Vitamin C: 1mg
Want to share your experience making this delightful Cappuccino Cheesecake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum and let's talk about this heavenly treat!
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