Cappuccino Cheesecake
Serves: 8 servings
Originally published in my column in Ami's Whisk Magazine
  • 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
  1. Preheat oven to 350 .
  2. 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.
  3. Add cream cheese, coffee, egg, sugar and vanilla to mixer. Beat until smooth. Do not overmix.
  4. Using a rubber spatula, gently fold reserved whipped cream back into the cheese mixer. Stir until evenly distributed.
  5. 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.
  6. If using, top with a dollop of whipped cream and a drizzle of caramel or chocolate sauce.
Recipe by Overtime Cook at