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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Cappuccino Cheesecake is rated 4.3 out of 5 by 3.
Rated 4 out of 5 by from Baking time seems off The flavor of this cheesecake is absolutely amazing, however I baked for an hour and a half, let it sit in the oven for an hour like the recipe says, and it was still completely undone in the middle. I’m not an expert at cheesecakes, so I don’t know the correct level of jiggle – but I think I would have to bake this thing for at least two hours or more in order to get it to the correct doneness. But this recipe is definitely a keeper and worth experimenting with to make it successful for me! (I am in high-altitude, I don’t know if that makes a difference for cheesecakes though?)
Date published: 2017-12-04
Rated 4 out of 5 by from For my personal taste, I would prefer the amount of instant coffee to be cut in half in order to maintain some of the cream cheese flavor, as it was completely lost in the cappuccino flavor. Otherwise I like this recipe and I will try it again with less coffee.
Date published: 2013-04-28
Rated 5 out of 5 by from Very delicious! I had a bit of trouble with is making the crust. It took a VERY long time sticking it onto the pan and crushing the graham crackers. The baking was a little tricky as well, like how it says, "... is set but still jiggles slightly in center when pan is gently shaken." It was my first time making cheesecake so I did not know exactly what it meant by that and I was scared; I did not want to mess it up. Luckily, Youtube (as always) came in handy! Other than that, very easy to do! Mine came out a lot more brown than the picture, but I think that that is normal. I did not decorate it the way it showed. I got a mini bar of Hershey's chocolate and I got a potato peeler and along the edges I peeled with small strokes on top of the entire cheesecake. Here are links to two pictures I took. For the crust, don't worry if when you're sticking it to the pan it's uneven at the top. Once you bake the cheesecake and it's cooled you can get scissors and cut along the top to make it even. Just make sure it's tall enough when you're sticking it on there!
Date published: 2012-11-22
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