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Cappuccino Kissed Cheesecake Recipe


5 hours 35 minutes
Skill Level
16 servings

Make this velvety smooth cheesecake for the coffee lovers in your life and you'll soon be attracting cheesecake lovers far and wide.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
50 minutes
Cool Time
15 minutes
Chill Time
4 hours


  • 1 1/2 cups
    chocolate wafer cookie crumbs (375 mL)
  • 6 tbsps
    melted butter or margarine (90 mL)
  • 4 pkgs (8 oz each)
    brick-style cream cheese (1 kg)
  • 2/3 cup
    granulated sugar (150 mL)
  • 3
  • 1/3 cup
    milk (75 mL)
  • 1 tbsp
    instant espresso powder (15 mL)
  • 1/4 tsp
    ground cinnamon (1 mL)
  • Espresso Cream:
  • 1/2 cup
    35% whipping cream (125 mL)
  • 2 tbsps
    icing sugar (30 mL)
  • 1 tsp
    instant espresso powder (5 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
springform pan 9-Inch (23 cm) Springform Pan
measuring cups Measuring Cups
saucepan Saucepan
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator
wire rack Wire Rack

Preheat the oven to 350°F (180°C). Toss cookie crumbs with butter; press onto bottom and 1-inch (2.5 cm) up the side of 9-inch (2.5 L) springform pan.


Melt 1 cup (250 mL) of the chocolate baking pieces in small saucepan over low heat, stirring constantly. Beat cream cheese and sugar in large bowl using an electric mixer set on medium speed until very smooth. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended. Add melted chocolate; beat on medium for 2 minutes. Pour mixture into prepared crust.


Bake for 55 minutes or until center is almost set. Remove from oven to wire rack; cool for 15 minutes. Run a knife around the edge of the pan to loosen cake from sides of pan. Cool completely; remove the springform ring. Cover and chill for at least 4 hours before serving.

Espresso CreamBeat whipping cream, icing sugar and instant espresso powder until stiff. Spoon onto cheesecake portions to garnish.