Cappuccino Cheesecake – Nutty, Delicious, Easy!

Cappuccino Cheesecake – Nutty, Delicious, Easy!

This homemade cappuccino cheesecake is so delicious, you won’t be able to resist it, it is the best thing you’ll ever eat!

Cappuccino cheesecake is rich, dense, and utterly indulgent. A creamy coffee cheesecake filling inside a walnut crust with a hint of cinnamon, it is the perfect treat.

A delicious and indulgent dessert that is definitely a crowd-pleaser. The rich and creamy coffee flavor is balanced perfectly with the sweetness of the cheesecake. It is a perfect dessert to enjoy after dinner.


VARIATIONS: Easily make a few changes to suit your taste…

Use different nuts such as pecan, macadamia, or pistachios.

Use ground coffee instead of instant, make sure to double the quantity.

Add a few chocolate chips to the base or the cream cheese mixture.

TOPPINGS: Try one of these or all of them together…

Chocolate Shavings

Chocolate Chips

Ground Nuts (any variety of choice)

Whipped Cream


Cappuccino Cheesecake

If you’re looking for more cheesecake recipes, then try one of these, this delicious Peanut Butter Cheesecake is made with Oreos, a Baklava Cheesecake Recipe using layers of phyllo. or this low-carb strawberry cheesecake Easy Low Carb Cheesecake that’s great for anyone on the Keto diet!


STORAGE: Cappuccino Cheesecake

FRIDGE: Place in an airtight container and store for up to 2-3 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.


Cappuccino Cheesecake RECIPE

INGREDIENTS 

1 Cup Finely Chopped Walnuts

1/2 Cups Roughly Chopped Walnuts

2 Tablespoons Sugar

3 Tablespoons Butter (melted)

4 Cups Cream Cheese (softened)

1 Cup Sugar

3 Tablespoons Unbleached All-purpose Flour

4 Large Eggs

1 Cup Sour Cream

1 Tablespoon Instant Coffee Granules

1/4 Teaspoon Cinnamon

1/4 Cup Boiling water


INSTRUCTIONS 

How to Make Cappuccino Cheesecake

1. Preheat the oven to 325F/165C and line a 9-inch spring-form cake pan with parchment paper.

2. In a mixing bowl, combine the finely ground nuts, 2 tablespoons of sugar, and melted butter, using a fork.

3. Press the mixture onto the bottom of a 9-inch spring-form cake pan, and scatter the roughly chopped walnuts around the base.

4. Bake the base in the preheated oven for 10 minutes.

5. Next, in a mixing bowl, combine the cream cheese, 1 cup of sugar, and flour. Mix using an electric mixer at a medium speed, until fully blended.

6. Add the eggs one at a time, mixing each one in well, then add the sour cream. Mix thoroughly until fully combined.

7. In a small mixing bowl, dissolve the coffee granules and the cinnamon in the boiling water, and allow to fully cool. When cooled, gradually add to cream cheese mixture, and mix until well blended.

8. Pour the mixture over the baked crust. Bake at 450F/230C for 10 minutes.

9. Reduce the oven temperature to 250F/120C and bake for a further 1 hour.

10. Loosen the cake from the rim of the pan, and allow it to cool before removing it.

11. When chilled, garnish with a scattering of nuts, chocolate shavings, or whipped cream.


Cappuccino Cheesecake

EQUIPMENT

Mixing Bowl

9-inch Spring-form Cake Pan


TIME

PREP TIME: 20 Minutes

COOK TIME: 1 Hour 20 Minutes


NUTRITIONAL VALUE:

Fat: 44g

Protein: 12.2g

Total Carbs: 22.7g

Calories: 518 calories


More Cheesecake Recipes…

Peanut Butter Cheesecake

Peanut Butter Cheesecake

The cheesecake is made up of a crumbly oreo cookie base with a creamy peanut butter layer and topped with chocolate chips and melted marshmallows, it is sure to be a hit with any Oreo lover.

This recipe is simple to make and requires just a few ingredients, making it ideal for a quick and easy dessert.

Oreo peanut butter cheesecake is the perfect dessert for any Oreo lover out there!


Baklava Cheesecake Recipe

Baklava Cheesecake Recipe

This Baklava cheesecake recipe uses a unique and delicious variation that combines the flavors of baklava and cheesecake.

Baklava or pistachio baklava is traditionally made using layers of phyllo dough. It has a nut filling such as walnuts or pistachios and is soaked with a simple syrup that is flavored with honey.

This is a great recipe, using a combination of this traditional recipe mixed with a creamy cheesecake filling. Perfection!


Cheesecake Recipe

Easy Low Carb Cheesecake

You don’t need to be on a keto diet or be gluten-free to enjoy this deliciously Easy Low Carb Cheesecake, it’s sugar-free, low-carb, and gluten-free making it a super healthy option that tastes just like a fully loaded cheesecake.

With only 10-15 minutes of prep time, the only problem is trying to wait for it to chill before you eat all of its scrumminess.

Easy Low Carb Cheesecake!


Print or Download the Recipe and Save it For Later!

Cappuccino Cheesecake

Cappuccino Cheesecake

PRINT OR DOWNLOAD THE RECIPE!
Cappuccino cheesecake is rich, dense, and utterly indulgent. A creamy coffee cheesecake filling inside a walnut crust with a hint of cinnamon, it is the perfect treat.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Calories 518 kcal

Equipment

  • Mixing Bowl
  • 9-inch Spring-form Cake Pan

Ingredients
  

  • 1 Cup Finely Chopped Walnuts
  • 1/2 Cups Roughly Chopped Walnuts
  • 2 Tablespoons Sugar
  • 3 Tablespoons Butter melted
  • 4 Cups Cream Cheese softened
  • 1 Cup Sugar
  • 3 Tablespoons Unbleached All-purpose Flour
  • 4 Large Eggs
  • 1 Cup Sour Cream
  • 1 Tablespoon Instant Coffee Granules
  • 1/4 Teaspoon Cinnamon
  • 1/4 Cup Boiling water

Instructions
 

  • Preheat the oven to 325F/165C and line a 9-inch spring-form cake pan with parchment paper.
  • In a mixing bowl, combine the finely ground nuts, sugar, and melted butter, using a fork.
  • Press the mixture onto the bottom of a 9-inch spring-form cake pan, and scatter the roughly chopped walnuts around the base.
  • Bake the base in the preheated oven for 10 minutes.
  • Next, in a mixing bowl, combine the cream cheese, sugar, and flour. Mix using an electric mixer at a medium speed, until fully blended.
  • Add the eggs one at a time, mixing each one in well, then add the sour cream. Mix thoroughly until fully combined.
  • In a small mixing bowl, dissolve the coffee granules and the cinnamon in the boiling water, and allow to fully cool. When cooled, gradually add to cream cheese mixture, and mix until well blended.
  • Pour the mixture over the baked crust. Bake at 450F/230C for 10 minutes.
  • Reduce the oven temperature to 250F/120C and bake for a further 1 hour.
  • Loosen the cake from the rim of the pan, and allow it to cool before removing it.
  • When chilled, garnish with a scattering of nuts, chocolate shavings, or whipped cream.

Notes

VARIATIONS: Easily make a few changes to suit your taste…
Use different nuts such as pecan, macadamia or pistachios.
Use ground coffee instead of unstant, make sure to double the quantity.
Add a few chocolate chips to the base or the cream cheese mixture.
TOPPINGS:
Chocolate Shavings
Chocolate Chips
Ground Nuts (any variety of choice)
Whipped Cream
NUTRITIONAL VALUE:
Fat: 44g
Protein: 12.2g
Total Carbs: 22.7g
Calories: 518 calories
Keyword Cheesecake

Popular Dessert recipes




Nutrition Facts
Servings: 12
Amount per serving 
Calories518
% Daily Value*
Total Fat 44g56%
Saturated Fat 21.9g110%
Cholesterol 154mg51%
Sodium 275mg12%
Total Carbohydrate 22.7g8%
Dietary Fiber 1.1g4%
Total Sugars 17.1g 
Protein 12.2g 
Vitamin D 7mcg36%
Calcium 102mg8%
Iron 2mg10%
Potassium 223mg5%