Indulge in a creamy cappuccino cheesecake with a perfect blend of coffee and cream cheese atop a buttery graham cracker crust, crafted especially for coffee enthusiasts.
Inspired by the classic Italian cappuccino, this cheesecake combines the love for coffee and dessert into a single decadent dish.
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup all-purpose flour
1/2 cup brewed espresso, cooled
1 tsp vanilla extract
1/2 cup heavy cream
1 tbsp instant coffee granules
1/4 cup sour cream
2 tbsp cocoa powder for dusting
1. Preheat oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes, then allow it to cool.
4. In a large bowl, beat the cream cheese and granulated sugar until smooth.
5. Add eggs, one at a time, mixing well after each addition.
6. Mix in flour, espresso, vanilla extract, heavy cream, and instant coffee granules until fully combined.
7. Pour filling over cooled crust and smooth the top.
8. Bake for 45-50 minutes, or until the center is set and slightly jiggles.
9. Turn off the oven and leave the cheesecake inside for one hour to cool gradually.
10. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. Before serving, dust with cocoa powder and add a dollop of sour cream if desired.
Store in the refrigerator for up to 5 days, covered tightly with plastic wrap or in an airtight container.
Allow slices to come to room temperature for 15-20 minutes before serving to enhance flavors.
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