Description
Cappuccino fudge cheesecake delights coffee enthusiasts with its rich, creamy layers of intense espresso and chocolate goodness. Silky smooth textures and bold flavors promise an indulgent escape that lingers deliciously on your palate.
Ingredients
Scale
Crust:
- 1.5 cups chocolate cookie crumbs (about 15–20 cookies)
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch of salt
Cheesecake Filling:
- 3 packages (8 ounces / 226 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cup sour cream
- 0.33 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder or coffee granules
- 1 cup semi-sweet chocolate chips
Chocolate Espresso Glaze:
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon instant espresso powder
- 2 tablespoons corn syrup (optional, for extra shine)
Instructions
- Craft a rich, coffee-infused chocolate base by thoroughly blending crushed chocolate cookies with melted butter, sugar, and a pinch of salt until the texture mimics damp beach sand.
- Transfer the crumbly mixture into a 9-inch springform pan, meticulously pressing and smoothing the surface to create an even, compact foundation.
- Bake the crust at 325°F for precisely 10 minutes, allowing it to develop a subtle, toasted flavor and firm structure.
- Remove the crust from the oven and allow it to cool completely while preparing the decadent cheesecake filling.
- Whip cream cheese until silky and free of lumps, gradually incorporating sugar and ensuring a velvety smooth consistency.
- Infuse the mixture with robust espresso or strong coffee, carefully blending to distribute the intense coffee essence throughout the creamy base.
- Gently fold in eggs one at a time, maintaining a light, airy texture and preventing overmixing which could cause cracks.
- Pour the luxurious coffee-laden cheesecake batter over the cooled chocolate cookie crust, using a spatula to create an even, glossy surface.
- Bake in the preheated oven at 325°F, monitoring to achieve a slightly jiggly center that will set during cooling.
- After baking, allow the cheesecake to cool gradually at room temperature, then refrigerate for several hours to develop a rich, dense texture.
Notes
- Select high-quality chocolate cookie crumbs for a richer, more intense base flavor that elevates the entire dessert.
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake filling that blends perfectly without overmixing.
- Incorporate instant espresso powder directly into the cheesecake mixture for a deeper, more concentrated coffee flavor that complements the chocolate notes.
- Place a water bath around the springform pan while baking to prevent cracking and create a silky, even texture in the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg