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Cappuccino Cheesecake

sweet.chef's picture
  Chocolate cake crumbs 1 1⁄2 Cup (24 tbs)
  Cream cheese 1 1⁄2 Pound, softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Ground espresso coffee/French roast coffee dry coffee 1 Tablespoon
  Vanilla 2 Teaspoon
  Eggs 3
  Sour cream 1 1⁄2 Pint

Preheat oven to 375°.
Sprinkle cake crumbs over the bottom of an ungreased 9-inch spring form pan.
Distribute the crumbs evenly and press down lightly.
Set aside while preparing cheesecake batter.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, dry coffee and vanilla until smooth and fluffy (about five minutes).
Add eggs, one at a time, mixing just to incorporate.
Add sour cream all at once and blend well.
Pour into prepared pan and bake at 375° for 35-40 minutes.
Cheesecake will appear set but not done.
Remove from oven, cool, wrap in plastic wrap and refrigerate overnight.
Before serving, remove sides of pan .
Serve with a dollop of freshly whipped cream and a pinch of cinnamon or grated chocolate.

Recipe Summary

Difficulty Level: 
Cook Time: 
40 Minutes

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5377 Calories from Fat 3435

% Daily Value*

Total Fat 390 g600.7%

Saturated Fat 218.8 g1094%

Trans Fat 0 g

Cholesterol 1757.2 mg585.7%

Sodium 3012.2 mg125.5%

Total Carbohydrates 392 g130.7%

Dietary Fiber 0.07 g0.3%

Sugars 349.2 g

Protein 86 g172.5%

Vitamin A 269.7% Vitamin C 10.8%

Calcium 155.8% Iron 40.6%

*Based on a 2000 Calorie diet

Cappuccino Cheesecake Recipe