This Chocolate Cappuccino Cheesecake combines the rich, velvety texture of cheesecake with the deep flavors of chocolate and coffee. It’s an indulgent dessert with a smooth, creamy filling and a crunchy chocolate crust that’s perfect for any occasion. Treat yourself and your loved ones to a slice of pure decadence!
📋 Ingredients:
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs 🍫
- 1/4 cup granulated sugar 🍬
- 1/3 cup unsalted butter, melted 🧈
For the Filling:
- 3 (8 oz) packages cream cheese, softened 🧀
- 1 cup granulated sugar 🍬
- 3 large eggs 🥚
- 1/4 cup brewed espresso or strong coffee, cooled ☕
- 1/4 cup sour cream 🥛
- 8 oz semisweet chocolate, melted and cooled slightly 🍫
- 1 teaspoon vanilla extract 🌿
For the Topping:
- 1 cup heavy whipping cream 🥛
- 2 tablespoons powdered sugar 🍬
- 1 teaspoon instant coffee granules ☕
📝 Instructions:
1. Prepare the Crust:
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Make the crust:
- In a medium bowl, mix together the chocolate graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Form the crust:
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
2. Make the Filling:
- Beat the cream cheese:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and eggs:
- Gradually add the granulated sugar, beating until well blended. Add the eggs, one at a time, mixing on low speed until just combined.
- Incorporate the flavors:
- Add the cooled espresso, sour cream, melted chocolate, and vanilla extract. Beat until the mixture is smooth and well mixed.
3. Bake the Cheesecake:
- Pour into the crust:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake:
- Bake in the preheated oven for 55-65 minutes, or until the center is almost set (it should still have a slight jiggle).
- Cool:
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. Then, refrigerate the cheesecake for at least 4 hours or overnight.
4. Make the Topping:
- Whip the cream:
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and instant coffee granules. Beat until soft peaks form.
- Spread on cheesecake:
- Spread the coffee whipped cream over the chilled cheesecake.
5. Serve:
- Garnish and enjoy:
- For an extra touch, dust the top with cocoa powder or chocolate shavings before serving. Slice, serve, and enjoy!
🍽️ Tips:
- Use room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Water bath: Bake the cheesecake in a water bath to prevent cracks. Wrap the bottom of the springform pan in aluminum foil to keep water out, and place it in a larger pan with about 1 inch of hot water.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
⏱️ Preparation Time: 20 minutes
⏱️ Cooking Time: 1 hour 10 minutes (plus cooling)
🍽️ Servings: 12
🔥 Calories: Approximately 450 kcal per serving
Indulge in the rich, mocha-infused flavors of this Chocolate Cappuccino Cheesecake, the ultimate treat for chocolate and coffee lovers! 🍫☕🍰