Cappuccino Cheesecake is a rich and delicious treat that’s heavy on the coffee flavor!
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I might have mentioned this once or twice or five hundred times before, but I kinda love coffee. I mean love. I live on it. And I don’t just enjoy the traditional coffee beverage, but I love coffee flavor in…oh, just about everything.
Coffee Sticky Buns? Yep.
Coffee Crinkle Cookies? Check.
Cappuccino Bundt Cake? Uh huh.
Coffee Cheesecake Mousse. Done.
Homemade Iced Mochaccino? But of course!
Cappuccino Cheese Muffins? Naturally.
Cappuccino Cream Cheese Cookies? You know I went there.
Okay, okay. I think you get my point here. I love coffee in my desserts, and you guys do to. So….naturally, I had to put coffee into my cheesecake too! But for this particular cheesecake, I decided to get inspired by cappuccino – not just by the coffee flavor, but by the foamy milk it contains too. To get that element into my cheesecake, I whipped some heavy cream (parve whip if you’re keeping this nondairy) and folded it in. The resulting texture is incredible and creamy!
You know you want to try it. What are you waiting for?
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- ½ cup heavy whipping cream (use whip topping to keep this parve)
- 1 8-oz container cream cheese, unwhipped (tofutti works well)
- 2 teaspoons instant coffee powder dissolved in 2 Tablespoons boiling water, cooled
- 1 egg
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 graham cracker crust
- whipped cream and caramel or chocolate sauce, optional, for serving
- Preheat oven to 350 .
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks are formed. Remove from mixer and set aside. There’s no need to wash the mixer before continuing.
- Add cream cheese, coffee, egg, sugar and vanilla to mixer. Beat until smooth. Do not overmix.
- Using a rubber spatula, gently fold reserved whipped cream back into the cheese mixer. Stir until evenly distributed.
- Pour the mixture into the graham cracker crust and bake for 50-60 minutes, until the center is just set. Remove from oven and set aside to cool completely before serving.
- If using, top with a dollop of whipped cream and a drizzle of caramel or chocolate sauce.
Tools Needed for this Recipe:
Mixing Bowls (This is the set I have and I highly recommend them.)
Rubber Spatula (This one is my all-time favorite!)
If you liked this recipe, you’ll also love:
Chocolate Chip Cookie Dough Cheesecake
Ultimate Cheesecake Recipe Roundup
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Looking for more shavuos recipes? Come back soon – I’ve got some amazing treats up my sleeve! -Miriam
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Looks really yummy! Do you have a good parve recipe for caramel sauce?
You can use the sauce from the apple pie wontons.
That looks extra delicious! 🙂
Is the the same recipe you had in the ami last year?
That’s what it says in the recipe. 😉
Hi! is instant coffee powder the same as regular instant coffee granules?
Yes
When I first saw the picture for this I thought “That’s going to be difficult”. I can’t believe it’s that simple! I love the color you were able to achieve. Seems like it would be the perfect after Thanksgiving Dinner dessert for those of us who aren’t crazy over pumpkin pie. Looks warm and fall-like! Can’t wait to try!
What size graham cracker crust should be used? 9 In, 6 Oz or something smaller?