Cappuccino Cheesecake
This is an amazing Cappuccino Cheesecake! Soft, creamy cheesecake made with espresso, chocolate Oreo cookie crust and a touch of mini chocolate chip on the bottom!
Another year, another birthday cheesecake for my mom! Since I missed Mother’s Day because I was flying back from the conference, I went to see my mom this weekend. It happened to be her birthday this week too, so I made her a birthday cake like I do every year. Every year, I make a different cheesecake because she loves cheesecakes (and so does just about everyone in my family)!
Do you remember that unbelievable Coconut Cheesecake that I made last year? It was also a birthday cheesecake for my mom that I made with my baby sister. I was actually teaching her how to make a cheesecake in hopes that she might bake something on her own this year. Yea…that’s a lost cause on a teenager. I just hope that a little bit of something sank in for later.
I didn’t have much time to bug her about the flavor this week, so I took it upon myself to decide. Not that she is much help with deciding on the flavor anyway. Anytime I ask her what she wants, she says “Anything really, they are all good!” Since we are both quite addicted to coffee, I made this Cappuccino Cheesecake and boy was it a great flavor!
I used instant espresso powder here instead of coffee and it actually made a big difference. I’ve used coffee and coffee powder in baked goods before but espresso is a whole other ball game! I would definitely recommend using it.
For the crust, I used Chocolate Oreo cookies. Chocolate makes a perfect compliment to cappuccino, so it was a perfect crust. Mini chocolate chips on the bottom of the cheesecake is completely optional! If you want that extra chocolaty kick, you can add some mini morsels on the bottom and syrup of the top or you can leave it without for a simpler flavor. Either way, this is an amazing cheesecake!
Cappuccino Cheesecake
Ingredients
Crust:
- 15 oz pack of Chocolate Oreo Cookies
- 2 Tbsp butter melted
Cheesecake:
- 24 oz packages of cream cheese
- 2 Tbsp sour cream
- 1/2 cup heavy whipping cream
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup white granulated sugar
- 3 Tbsp instant espresso powder
- 2 Tbsp cornstarch
Topping:
- 1/2 cup mini chocolate chips
- 2-3 tbsp Chocolate syrup
Instructions
- Preheat the oven to 325 and grease a 9-inch springform.
- Oreo Crust: Pulse Oreo cookies in a blender or food processor until all just crumbles. Transfer cookie crumbs into a small mixing bowl and mix with melted butter until all combined. Press cookie mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cheesecake:
- Start beating the cream cheese and sugar in a mixer until smooth, about 2 minutes.
- Add eggs, one at the time, beating after each addition.
- Warm up heavy cream to hot but not boiling and mix with espresso powder until blended. Add espresso mixture to the cream cheese.
- Add flour, vanilla extract and sour cream, mix until all combined.
- Pour the cheesecake batter into the spring form with crust.
- Place the spring form in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about 1/2 of the way up the side of the spring form.
- Bake for 70-85 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
- Take out the spring form and let it cool to room temperature before refrigerating.
- (Even thought cheesecake can be eaten warm, for best results, I recommend refrigerating for a few hours or overnight.)
Nutrition
Few More Cheesecake Recipes From Me:
Skinny Strawberry Topped New York Style Mini Cheesecakes
Peanut Butter Cookie Peanut Butter Cheesecake Pie
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hi Lyuba, I haven’t tried making this, but I hope to do so soon. I just want to say what a lovely daughter you are for making your mum a cake for her birthday every year!
Awe, thank you so much!! 🙂
This cheesecake looks out-of-this-world amazing!! I found it funny that this was your mom’s birthday cake, because my mom is strongly averse to coffee/anything coffee-flavored, so I’ve actually chosen coffee desserts at restaurants on a few occasions because I knew I wouldn’t have to share (I know, I’m evil like that)! This looks seriously delicious, and I can’t wait to try it!
Thank you too funny!
Thank you!!
Oh good lord, this is some major eye candy!! I wish I could taste this just by looking at the pictures! 😉 Pinned!
Haha, thank you, Jocelyn 🙂 !
This looks so yummy!! Cheesecake is one of my faves so I love trying new flavors!
Thank you, Kristen!!
In the recipe you say you can add 1/4 c extra sugar if you are not using chocolate. I am confused is that the mini chips on the top of the crust? Chocolate and coffee ice cream is my favorite so I can not wait to try this!
Hi Debbie!
Actually, it’s both. Chocolate morsels and syrup are optional. You can make a simple cappuccino cheesecake without any chocolate and you can make it a bit sweeter. If you do want to use chocolate chips and syrup, extra sugar would be too much. More sweetness would come from syrup than morsels, so if you want, you can just add the morsels but not the syrup.
I hope you enjoy it!
Holy yum Lyuba! This cheesecake is heavenly! It’s my secret obsession really 🙂 Pinned!
Thank you so much, Trish!
I used to LOVE cheesecake when I was younger, I am pretty sure this cheesecake can get me back onto that kick again! YUM!
I hope it can, Tahny! Thank you!