If you're a fan of both coffee and cheesecake, this Cappuccino Cheesecake is your dream dessert. With a rich, creamy filling infused with espresso and a buttery graham cracker crust, it's the perfect treat for any occasion.
The base of our cheesecake starts with graham cracker crumbs, providing a sweet and crunchy foundation. Unsalted butter is melted and mixed in to bind the crumbs together, while a touch of granulated sugar sweetens the crust. The filling's star is cream cheese—three 8-ounce packages ensure a rich, creamy texture. Granulated sugar adds sweetness to the filling, and eggs contribute to its structure and smoothness. All-purpose flour helps stabilize the mixture. The bold flavor of brewed espresso and a little instant coffee granules infuse the cheesecake with a delightful coffee essence. Vanilla extract enhances the overall flavor profile, while heavy cream adds richness. Lastly, a dusting of cocoa powder gives a final flourish of chocolaty goodness.
This cheesecake pairs beautifully with a shot of espresso or a cup of cappuccino, enhancing its coffee flavors. For a festive touch, serve with a side of fresh berries or a drizzle of chocolate sauce.
Start by preheating your oven to 325°F (163°C). This ensures the oven is ready when you are. Grab a medium bowl and combine your graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Pop it in the oven and bake for 10 minutes, then let it cool—this step is crucial for a firm base that won't crumble under the filling's weight.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. It's best to use a hand or stand mixer for this. Add your eggs one at a time, mixing well after each addition to ensure a smooth consistency. Next, mix in the flour, espresso, vanilla extract, heavy cream, and instant coffee granules until everything is well combined. Pour this luscious filling over your cooled crust and smooth out the top.
Place the cheesecake in the oven and bake for 45-50 minutes. You're looking for a center that's set but still slightly jiggles—trust me, this jiggle means it'll be perfectly creamy. Turn off the oven and leave the cheesecake inside for an hour. This gradual cooling helps prevent cracks. Once it's at room temperature, refrigerate it for at least 4 hours or, even better, overnight.
Before serving, give it a dusting of cocoa powder and, if you like, a dollop of sour cream for a tangy contrast. Enjoy the fruits of your labor!
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