Cappuccino Cheesecake Recipe Zoom

Cappuccino Cheesecake Recipe

Makes: About 10-12 servings.
Skill Level: None

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Step 1

Preheat oven to 325°F. Place a large shallow pan of water on bottom rack of oven. Spray 9-in. springform pan with vegetable pan spray.

For crust, combine crumbs with sugar and melted butter; press into bottom and up sides of pan. Bake 8 minutes; cool completely.

Lower oven temperature to 250°F.

For filling, combine hot water and instant coffee; stir until dissolved. In large bowl, beat cream cheese, sugars and flour with electric mixer until smooth and creamy, about 4 minutes. Add eggs, one at a time, mixing well after each. Add vanilla, sour cream and coffee mixture; blend well. Pour filling over baked crust.

Bake on center rack of oven, above pan of water, 1 to 1-1/4 hours or until filling is set but still jiggles slightly in center when pan is gently shaken. Turn oven off and with door closed, allow cheesecake to remain in oven for 1 hour. Transfer to cooling grid to cool completely. Refrigerate 3-4 hours or overnight until cheesecake is firm.

Sprinkle with cocoa powder and chocolate curls before serving, if using.

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graham cracker crumbs

1 1/2 cups graham cracker crumbs


4 tablespoons butter (melted)

granulated sugar

granulated sugar (2 tablespoons for crust, 1/2 cup for filling)

hot water

1 tablespoon hot water

instant coffee granules

1 tablespoon instant coffee granules

cream cheese, softened

3 packages (8 ounces each) cream cheese, softened

firmly packed brown sugar

1 cup firmly packed brown sugar


1 tablespoon flour


4 eggs

sour cream

1 1/4 cups sour cream

cocoa powder

cocoa powder (or chocolate curls, optional for garnish)



Perfect Results Springfrom Set ((9 in. springform pan used))


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