Chocolate Cappuccino Cheesecake Recipe -
Chocolate Cappuccino Cheesecake Recipe
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Chocolate Cappuccino Cheesecake
See how to make sinfully rich and chocolaty cheesecake. See more
  • READY IN 4 hr

Chocolate Cappuccino Cheesecake

Recipe by  

"This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving."

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Ingredients Edit and Save

Original recipe makes 1 - 9 or 10 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    4 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2004

Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with sour cream. I also combined the 1/4c.water, instant coffee and liqueur & put in the microwave til it was hot. By doing this, you avoid overmixing the batter and warms the batter slightly so the chocolate blends easier! Great recipe and I really enjoyed making it!!! Thanks!!

Most Helpful Critical Review
Feb 05, 2007

I had some trouble with this recipe. First, their was not enough crust to cover the pan so after making what the recipe originally calls for, I had to cut the crust recipe in half and make it again. That made enough. I also recommend melting the butter, it makes it much easier to mix. I too had trouble getting the chocolate to melt. As soon as I added it to the cheesecake batter it became lumpy. Does it need to cool a bit? The recipe doesn't say. I did serve this the day after making it and I thought it tasted just OK. Honestly, it was a little bit bitter and needed more sugar. I also couldn't taste any coffee flavor. I don't know that I would make this again. Something was off.

Nov 16, 2005

I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 1/4 c. espresso for a little stronger coffee flavor. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform pan. I also buy a 16 oz. container of whipping cream and use the remainder (after using 2 Tbsp to melt the chocolate) to make the whipped cream, which means I double the powdered sugar and coffee liquer. I can't say enough good things about this recipe!

Oct 27, 2006

This is a wonderful cheesecake that is easy to make. I make a cup of expresso instead of instant coffee and then I melt some dark chocolate in a small amount of whipping cream and pour it over the cooled cake. It hardens and forms a delicious crust.

Jan 21, 2004

This was good the first day, but excellent the next, so I would recommend 24 hours for the cheesecake flavors to meld. I subsituted 4 t instant coffee, disolved in 1/2 a cup of whipping creaam for the coffee and coffee liquer the recipe calls for. I used chocolate sandwich cookies for the crust and would either use more cookies or less butter the next time, I think chocolate grahams would work better than the sandwich cookies though. I melted the chocolate in the microwave with no problems. All in all, excellent recipe.

Nov 06, 2003

Wonderful cheesecake! I made a few changes including doubling the crust portion, otherwise I thought it would be too thin and used 1/2 cup strong coffee (4 tsp instant coffee in 1/2 c. water) for the coffee and coffee liquer. I also used strong coffee in the cream portion and increased the amount of sugar (times 3) to make it sweeter. It got raves and I will definitely make it again!

Nov 20, 2007

I made this as a piece of an insanely decadent birthday cake for my husband, so I divided the batter in half and baked it in an 8" spring form- the resulting cakes were maybe 2" thick, so it makes a nice, thick cheesecake. Because I made it thinner/smaller, it didn't have to bake as long (about 30 min). I used 1/2 cup of espresso instead of the liquor and instant coffee and I sweetened it using concentrated fruit juice. I also used low far cream cheese. The chocolate seized with the cream (I used it anyways) and it still smoothed out in the batter. The cheesecake turned out fantastic. The final product is really only as good as the chocolate and coffee you use though, so don't skimp and buy cheap stuff. I'd recommend melting the chocolate alone (without the cream) and then just add the cream alongside the sour cream. I will make this many times over, I'm sure. Thank you for a wonderful recipe!

Jul 14, 2003

I love this cheesecake, and so do everyone else who have tasted it! This was the first cheesecake of any kind that I ever tried to make, and it turned out PERFECTLY! Everyone thought I bought it from a bakery. I used espresso instead of strong coffee, and I baked it in a water bath. It took 3 hours to make.


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 45 g
  • 69%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 333 mg
  • 13%

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

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