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Chocolate Cappuccino Cheesecake

"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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4 h servings 619 cals
Original recipe yields 12 servings (1 - 9 or 10 inch cake)


  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

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

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  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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Read all reviews 342
  1. 432 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ag...

Most helpful
Most positive
Least positive

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...

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...

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 ...

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) f...

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 ...

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 mak...

I have made cheesecakes before and this one included is awesome. Here is some things I did to make this come out the way I wanted. I used Graham Crackers instead of chocolate cookies. I greas...

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 ...

I could only rate this a 4 because my chocolate kept siezing. I must have done something wrong with it, but I tried it three times. I melted 8 oz. semi sweet chocolate and 2 tbsp. whipping cre...