Cappuccino Cheesecake
Yields 12
Are you a coffee lover? Have you ever tasted Cappuccino Cheesecake? Try this delicious dessert this week!
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
  1. Crust
  2. 1 cup chocolate cookie crumbs
  3. ½ cup almonds, finely ground
  4. 3 tablespoons dark brown sugar, packed
  5. 1 teaspoon instant coffee powder
  6. 3 tablespoons unsalted butter, melted
Cappuccino Layer
  1. 6 ounces bittersweet chocolate chips
  2. ½ cup heavy whipping cream
  3. 2 tablespoon cup coffee liqueur
  4. 1 tablespoon rum extract
Cheesecake Layer
  1. 1 tablespoon instant coffee powder
  2. ¼ cup boiling water
  3. 4 packages (8 ounce each) cream cheese, softened
  4. 1 cup granulated white sugar
  5. 2 tablespoons all-purpose flour
  6. 5 large egg yolks
  7. 1 cup sour cream
  8. ¼ teaspoon ground cinnamon
  9. ¼ teaspoon ground nutmeg
  10. 1 tablespoon rum extract
Meringue Topping
  1. 5 egg whites
  2. 2 teaspoons cream of tartar
  3. 1 teaspoon instant coffee powder
  4. 1 teaspoon vanilla extract
  5. ½ cup granulated white sugar
  1. Preheat oven to 325°F. Brush a 10-inch springform pan with melted butter. Line bottom and sides with baking paper. Set aside.
  1. Combine cookie crumbs, ground almonds, brown sugar and coffee powder in a food processor. Pulse on and off until finely crushed and well mixed. Pour in melted butter and pulse again until incorporated. Press crust mixture onto the bottom and about 1 inch or so up the sides of prepared pan. Bake for 10 minutes. Remove from pan and allow to cool completely.
Ganache Layer
  1. Combine bittersweet chocolate chips and cream in a heat-proof bowl. Microwave for 2 to 3 minutes in 20- to 30-second intervals until fully heated through, while stirring in between. Stir until chocolate chips are completely melted. Repeat process, if there are still solid portions. Stir in coffee liqueur and rum extract. Microwave for another 30 to 45 seconds and stir. Set aside to cool completely.
  2. Once cooled, spread ganache over bottom and sides of chilled crust. Chill until firm.
Cheesecake Layer
  1. Dissolve coffee in boiling water. Set aside to cool.
  2. Beat cream cheese over low speed until smooth and creamy. Add sugar and flour and continue beating over medium-high speed until light and fluffy. Add eggs one by one, beating well after each addition. Reduce speed to medium and beat in sour cream and dissolved coffee. Beat in cinnamon and nutmeg, followed by rum extract.
  3. Increase oven temperature to 450°F. Pour batter over chilled ganache layer and smoothen top. Bake for 10 to 15 minutes. Reduce temperature to 250F. Continue baking for 45 to 55 minutes or until center is nearly set. Remove from oven and allow to cool slightly on a wire rack.
Meringue Topping
  1. Beat egg whites to soft peak stage. Add cream of tartar and beat to stiff peak stage. Beat in coffee powder, vanilla and sugar. Spoon or pipe meringue over slightly cooled cheesecake. Return to oven and bake at 325°F for 15 to 20 minutes or until lightly golden.
  2. Remove pan from oven and set on a wire rack for 10 to 15 minutes. Run a thin knife around the sides of pan to loosen. Allow to cool completely. Chill for 6 to 8 hours or overnight. Remove pan sides and cut cake with a sharp knife dipped in hot water and wiped with a cotton cloth.
  1. If desired, dust cake top with a combination of sifted cocoa powder and confectioners' sugar for a dramatic effect.
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