I hope everyone had a great Easter weekend! It was very refreshing to be able to go to church, get together with family, and enjoy the perfect weather, unlike last year’s lock down. With all there was to celebrate this weekend, it only made sense to do so with a Chocolate Cappuccino Cheesecake! The recipe features a delicate, chocolatey graham cracker crust, a creamy, rich coffee infused filling, a gooey fudge sauce, and freshly whipped cream!
Chocolate Graham Cracker Crust
The filling consists of white chocolate chips, melted butter, Neufchatel cheese, sugar, coffee reduction, and a bit of Celtic sea salt. There’s a lot going on here, so let’s break it down. First, it’s essential to use high quality white chocolate. That means it must have real cocoa butter and no artificial vanilla flavor! My go-to is Artisan Kettle which is based in Madison, WI and uses fair trade cocoa. They are also nut, dairy, and soy free, therefore being safe for many allergies!
Neufchatel cheese is basically lower fat cream cheese. I like to use it to keep the calories and fat a touch lower since it doesn’t have any negative effect on the flavor or texture. There is plenty of fat and calories elsewhere in this recipe, so we might as well reduce them when possible. However, feel free to use full fat cream cheese instead–it will still work and taste great in this Chocolate Cappuccino Cheesecake! As always, I like to support local, organic farmers as much as possible, which is why I choose Organic Valley Neufchatel Cheese!
Coffee reduction isn’t something you’re likely to find in the store, but it’s super simple to make. All you need is equal parts of sugar and extra strong brewed coffee ( 3/4 cup of coffee grounds per 8 ounces of water). Put them in a saucepan and bring to a boil. Then reduce heat and simmer for about three minutes before removing from heat. At this point you’ll essentially have a simple syrup made with coffee. It adds a ton of awesome flavor to the Chocolate Cappuccino Cheesecake!
As always with coffee recipes, I’m recommend Purity Coffee. It is organic and tested for mold and mycotoxins which are found in most conventional brands. It is also packaged in small batches to ensure fresh coffee every time–not stale from sitting on store shelves for months! You can learn more about why this is the only coffee I buy here and they also have tons of awesome, science-packed info on their website. Enjoy 10% off your first order with promo code “ROOTS10”!
If you ask me, it’s not really a cheesecake without the toppings. After the Chocolate Cappuccino Cheesecake cooled, I drizzled it with homemade fudge sauce (also from the Joy of Cooking) and freshly whipped cream. The original fudge recipe called from corn syrup, but that is an ingredient I refuse to use. I opted for raw, local honey instead and it worked great. Maple syrup would also be a suitable, unrefined option.
For the whipped cream, I use Organic Valley whipping cream because they don’t have all the added preservatives that most brands do. (Seriously, check the ingredients the next time you’re at the store–it’s hard to find cream with only one ingredient!) They’re ultra-pasteurized version does have an added gum, but nothing like the ingredients in conventional brands. If you want to go totally clean on the cream, use their regular pasteurized variety.
I hope you enjoy this Chocolate Cappuccino Cheesecake! Let me know what you think in the comments below or on my contact page!
More Cheesecakes to Try
- Gluten Free Medjool Cheesecake
- Gluten-Free Lemon Blueberry Cheesecake
- Eggless Merlot Chocolate Cheesecake
- Coffee Glazed Mocha Cheesecake
Chocolate Cappuccino Cheesecake
- 8 or 9 inch springform pan
- Stand mixer or electric hand mixer
- Baking sheet
- 6 inch offset spatula
- 1½ cups graham cracker crumbs (homemade)
- ¼ cup semisweet chocolate chips
- ¼ cup butter (melted)
- 1 cup Artisan Kettle white chocolate chips
- 2 Tbsp butter (melted)
- 16 oz Organic Valley Neufchatel cheese (room temperature)
- ⅓ cup sugar
- ½ cup Purity coffee reduction syrup*
- ¼ tsp Celtic sea salt
- ¼ cup sugar
- 2 Tbsp cocoa powder (unsweetened)
- ⅛ tsp Celtic sea salt
- ¼ cup water
- ½ cup Organic Valley heavy whipping cream
- ½ cup raw honey
- 2 oz Artisan Kettle semisweet chocolate chips (divided)
- ⅛ tsp apple cider vinegar
- 2 Tbsp salted butter (softened)
- ½ Tbsp pure vanilla extract
- 1 cup Organic Valley heavy whipping cream
- ¼-½ cup powdered sugar
- 1 tsp coffee extract
- Line the bottom of an 8 or 9 inch springform pan with parchment paper and grease the sides with butter. It works well to clamp a square of parchment into the pan and cut off most of the excess.
- Place the graham crackers in a food processor and blend until it forms 1½ cups of crumbs.
- Then add the chocolate chips to the food processor and blend them into the graham cracker crumbs.
- Pour the melted butter into the mixture and pulse a few more times until it is incorporated.
- Empty the contents of the food processor into the springform pan and use your hands to press the crumbs flat along the bottom. Set aside.
- Preheat the oven to 325°F.
- Add an inch of water to the bottom of a double boiler and place 1 cup of white chocolate chips in the top. Melt on medium heat, stirring often. If steam comes out the bottom reduce heat to avoid getting moisture in the chocolate.
- When the chocolate is melted, remove from heat and stir in 2 tablespoons of melted butter. Set mixture aside for 10 minutes to cool.
- In the bowl of a stand mixer, combine the somewhat cooled chocolate mixture with the room temperature Neufchatel cheese, sugar, coffee reduction*, and salt.
- Use the paddle attachment to beat on low speed until smooth and creamy. Do not over mix. Scrape down the sides of the bowl periodically to ensure all the ingredients are well combined.
- Transfer the filling to the springform pan and use an offset spatula to spread it evenly on top of the crust.
- Place the springform pan on a baking sheet and bake for 35 minutes in the preheated oven. Do not open the oven! Any rapid change in temperature or humidity could lead to cracking and caving.
- Turn the oven off, but leave the cheesecake inside (still not opening the door) for another 30 minutes. Then remove from oven and place on a cooling rack for another 30 minutes before placing it in the refrigerator to chill for at least 3 hours.
- While the cheesecake is cooling, make the fudge. In a small saucepan, whisk the sugar, cocoa, salt, and water until combined.
- Place the pan on a burner over medium-high heat and bring to a simmer.
- Then add the cream, honey, vinegar, and 1 ounce of the chocolate chips. Whisk to combine and bring to a boil.
- When the mixture reaches 225°F and the sauce is beginning to thicken, remove from heat. This should take about 5-8 minutes.
- Stir in the remaining chocolate, butter, and vanilla. Let cool before drizzling over the cheesecake.
- Using a hand or stand mixer, start by whipping the cream. As it starts to stiffen, add a ¼ cup of powdered sugar and the coffee extract.
- Continue to whip until stiff peaks form. If needed, add more powdered sugar.