Cappuccino Cheesecake has hints of chocolate and coffee, in addition to being topped with coffee whipped cream. It pairs perfectly with an after-dinner cup of coffee.
I can’t remember the last time I made a cheesecake. Not counting the individual no-bake cheesecakes I did back in the summer, I think it’s been well over a year. I like cheesecake and all, but it’s not my favorite dessert. Don’t get me wrong–I won’t turn it down, especially a slice of straight-up plain cheesecake paired with a cup of coffee. But I don’t go out of my way for it. Flavored cheesecakes are sometimes fun, especially ones like this Cappuccino Cheesecake.
The name is slightly misleading–There’s not any cappuccino per se in this. It’s just flavored with instant coffee. Still, it’s creamy, chocolatey, and rich as all get-out.
And it pairs perfectly with a cup of coffee (in spite of there being coffee in the cheesecake itself, as well as the whipped cream). We made short work of this–It didn’t last very long at all. Which is a good thing, as this is just the beginning of Choctoberfest recipes!
For the Crust:
2 C chocolate graham cracker crumbs (about 12 cracker sheets)
6 Tbsp. unsalted butter, melted
For the Cheesecake:
1 C milk chocolate chips
4 8-oz. packages cream cheese, room temperature
2/3 C sugar
3 large eggs
1 Tbsp. instant coffee
1/4 tsp. cinnamon
For the Coffee Whipped Cream:
3/4 C cold heavy cream
2 Tbsp. powdered sugar
1 Tbsp. instant coffee
1/2 tsp. cinnamon and 1/2 tsp. cocoa powder, for dusting
Preheat the oven to 350 degrees F. Crush the graham cracker sheets either with a rolling pin, or pulse in a food processor. Combine with the melted butter, then press along the bottom and sides of a 9-inch springform pan.
Melt the milk chocolate in a double boiler, or a heat-proof bowl set over a saucepan of simmering water. Stir constantly until smooth.
In a large mixing bowl, combine the sugar and the cream cheese. Beat well on medium speed. Add the eggs, one at a time, mixing well after each addition. Add in the instant coffee and cinnamon. Add the melted milk chocolate, and beat on medium speed for 2 minutes. Pour into the prepared crust.
Bake the cheesecake for 55 minutes. Cool 15 minutes on a wire rack. Run a knife around the sides of the cheesecake to loosen. Cool completely on the wire rack before removing the side of the pan. Cover and refrigerate for at least 4 hours before topping with the Coffee Whipped Cream.
In a chilled bowl with chilled beaters, beat the heavy cream until soft peaks form. Add the powdered sugar and instant coffee, and beat until still peaks form. Spread over top of the cooled cheesecake, and dust with the cinnamon and powdered sugar.