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Chocolate Cappuccino Cheesecake

This cheesecake is made of a delicate graham cracker crust, a rich coffee filling, gooey fudge, and fluffy whipped cream!
Prep Time1 hr
Cook Time35 mins
Cooling and Setting Time4 hrs
Total Time5 hrs 35 mins
Servings: 12 slices
Rachel Alexandra

Equipment

  • 8 inch springform pan
  • Food processor
  • Double boiler
  • Stand mixer or electric hand mixer
  • Baking sheet

Ingredients

Crust

Filling

  • 1 cup white chocolate chips
  • 2 Tbsp Irish butter melted
  • 16 oz Organic Valley Neufchatel cheese room temperature
  • cup sugar
  • ½ cup coffee reduction syrup*
  • 2 tsp coffee exract optional
  • ¼ tsp Celtic sea salt

Fudge Sauce

Whipped Cream

Instructions

Crust

  • Line the bottom of an 8 inch springform pan with parchment paper and grease the sides with melted butter.
  • 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.
  • In a small bowl, whisk the cookie crumbs with the melted butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.
  • Pour the melted butter into the mixture a pulse a few more times until incorporated.
  • Empty the contents of the food processor into the springform pan and use your hands to press the crumbs evenly across the bottom. Set aside.

Filling

  • Preheat oven to 325°F.
  • Add approximately an inch of water to the bottom of a double boiler and melt one cup of white chocolate chips on medium-low heat. Stir every few minutes. If steam starts escaping, reduce heat to avoid getting moisture in the chocolate.
  • When the chocolate is smooth, remove from heat and stir in 2 tablespoons of melted butter. Set aside for about 10 minutes to cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the somewhat-cooled chocolate mixture with the room temperature Neufchatel cheese, sugar, coffee reduction*, and sea salt.
  • Use the paddle attachment to beat on low speed until smooth and creamy. Do not overmix. 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 a small offset spatula to smooth it out evenly on top of the crust.
  • Place the springform pan on a baking sheet and bake for 35 minutes. Do not open the oven at all during this time!
  • Turn off the oven and let the cheesecake rest in the oven for another 30 minutes. Still do not oven the door!
  • Remove cheesecake from oven and allow it to cool on a wire rack for 30 minutes before refrigerating for at least 3 hours.

Fudge Sauce

  • While the cheesecake is cooling, make the fudge. In a small saucepan, whisk the sugar, cocoa, sea 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 oz 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.

Whipped Cream

  • 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.

Notes

*To make the coffee reduction syrup, place 1 cup of granulated sugar and 1 cup of extra strength Purity Coffee in a saucepan. Bring to a boil and whisk often. Reduce heat to medium-low and simmer for 3 more minutes before transferring the syrup to a glass jar to cool.
To make gluten free, use the Date & Oat Crumble Crust instead of graham crackers.
Pure vanilla extract may be used in place of coffee extract.
Fudge sauce recipe adapted from the Joy of Cooking cookbook.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary