Cappuccino Cheesecake

Cappuccino Cheesecake


"This creamy and delicious coffee and vanilla cheesecake is made with a tasty chocolate crumble crust."
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5 h 20 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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