Mocha-Cappuccino Cheesecake

"Utterly delectable. This cheesecake is rich and creamy. If you love coffee and chocolate you will love this!"
 
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Ready In:
2hrs 15mins
Ingredients:
16
Serves:
12-16
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ingredients

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directions

  • Crust:

  • Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
  • Filling:

  • Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
  • Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
  • Add eggs and coffee mixture to cream cheese mixture, beating until blended.
  • Add cup of melted chocolate chips and heavy cream stirring until mixed.
  • Pour into crust.
  • Bake at 275º for 1 ½ hours in center of oven.
  • Turn oven off and leave cake in for another 45 minutes.
  • Take out of oven and cool completely.
  • Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
  • Topping:

  • In a small saucepan on low heat, combine ½ cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
  • Add extra milk as needed for spreading consistency.
  • Spoon and gently spread over chilled cheesecake.
  • Refrigerate shortly, but not until topping is set.
  • Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
  • To serve; run sharp knife over scored lines.
  • Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.

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Reviews

  1. I loved this one. Oh so smooth and creamy! I didn't have instant espresso coffee powder so I used instant coffee granules. I had some mascarpone cheese left over from another recipe so I replaced 1/2 cup of the cream with 1/2 cup of the mascarpone. I also added 1 T. of kahlua to the vanilla/coffee mixture.
     
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Tweaks

  1. I loved this one. Oh so smooth and creamy! I didn't have instant espresso coffee powder so I used instant coffee granules. I had some mascarpone cheese left over from another recipe so I replaced 1/2 cup of the cream with 1/2 cup of the mascarpone. I also added 1 T. of kahlua to the vanilla/coffee mixture.
     

RECIPE SUBMITTED BY

Happily married over 29 years, YEA! I have been a home-educator for over 21 years, and am well on my way to a pension! I wish! :-) I enjoy surprising my family with new tasty dishes that I find on 'Zaar or making them up myself.
 
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