Cappuccino Cheesecake Recipe -
Cappuccino Cheesecake Recipe
  • READY IN 5+ hrs

Cappuccino Cheesecake

Recipe by  

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

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Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    5 hrs 20 mins


  1. Preheat oven to 325 degrees F.
  2. Spray a 10-inch springform pan with nonstick cooking spray. Place it on cookie sheet and set aside.
  3. Place chocolate cookies into food processor and pulse until it forms crumbs. Place 1 cups of crumbs into medium bowl. Mix 2 tablespoons sugar and melted butter. Stir to combine. Use spatula to spread evenly into bottom of springform pan.
  4. In small bowl, mix espresso powder and 3 tablespoons coffee yogurt. Stir until powder is dissolved. In mixer, beat cream cheese and vanilla yogurt on low speed until creamy. Gradually add remaining sugar. Gradually add eggs one at a time, vanilla, potato starch and espresso mixture. Beat until smooth. Pour into pan.
  5. Bake for 60-70 minutes - center will appear nearly set when gently shaken. It may seem loose, but cheesecake will firm as it chills. Remove from oven and cool for 15 minutes.
  6. Spread remaining coffee yogurt in a circle over center of cheesecake. Chill in refrigerator at least 4 hours or overnight.
  7. Sprinkle top with cinnamon. Release the sides of the pan.
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Reviews More Reviews

Apr 13, 2009

This is 5 stars for being a lower fat alternative to full-fledged cheesecake. The real thing is still the best in my opinion! The level of coffee flavor in this recipe was perfect, and the coffee yogurt on top was surprisingly just the right balance- moist and sweet enough to compliment the rest of it. I used 7 oz.(half box) of chocolate graham crackers and 7 T butter in the crust. I couldn't find plain chocolate cookies for sale in our area. Nor could I find potato starch, so I used Thai tapioca starch, which was just fine. I wonder how corn starch would have done- anyone? I accidentally poured all the coffee yogurt into the cake batter and it turned out fine. I did bake it longer than 70 minutes, but the browning on top disappeared when covered with the coffee yogurt topping. ;) When serving, I put the cinnamon shaker on the table where our Easter guests could try it out. We all decided we preferred it without cinnamon, but I'm not one to mix cinnamon with chocolate.

May 12, 2009

I used a regular graham cracker crust, then added cocoa. Because I could not find coffee yogurt, I used the plain yogurt, then added extra instant coffee. This smooth, creamy coffee flavored cheesecake was a hit!


3 Ratings

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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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