Cappuccino Cheesecake

If you’re a fan of coffee-themed desserts, you’ll adore this cappuccino cheesecake! It’s just what you need to get your java fix while still satisfying that sweet tooth. Plus, it’s easy to whip up in a jiff and is always a hit at dinner parties, potlucks, and everything in between!

I’ll be honest and say that I’m a huge coffee nut and drink coffee every single day (without fail!). I usually only have cappuccinos as an occasional sweet treat, but cheesecake is my ultimate weakness. Put them both together in a rich, luscious, and moreish package, and I’m a goner.

And the best part is, adding coffee to the recipe means that it’s not overly sweet. That’s right, this is one of those desserts that strikes a perfect balance and doesn’t overwhelm your taste buds. You can always jazz it up with a dollop of cream for extra richness, but this treat is tasty enough on its own!

I usually whip up an entire cheesecake in a solid springform pan that makes it pop right out. But don’t blame me when you struggle to resist slice after slice of this perfectly round wonder!

Why You’ll Love This Cappuccino Cheesecake

• It’s easy to make and comes out clean with the help of a springform pan.
• The balance of sweet cream cheese, sugar, and Oreo crumbs is balanced beautifully by the brewed coffee.
• Adding butter to the Oreo crumb base gives every bite an indulgent richness that I love.
• You can prepare it ahead for parties!

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Cream cheese: Make sure this is fully softened at room temperature before making this cappuccino cheesecake.
• Sugar: For sweetness that balances the strong coffee flavor.
• anilla extract: Supports and enhances the other flavors in this cappuccino cheesecake recipe.
• Eggs: This binds your cheesecake.
• Cinnamon: For a hint of spice.
• Brewed coffee: Any medium-roast will work well, but you can go with a dark-roast for a richer and sharper flavor.
• Oreo crumbs: Regular chocolate Oreos are the way to go here as they’ll give you a tasty, rich base.
• Butter: Use melted butter as you’ll be adding this ingredient to your Oreo crumbs to form your base!

How to Make Cappuccino Cheesecake

• Step One: Preheat oven to 350°F.
• Step Two: In a bowl, stir together Oreo crumbs and melted butter. Press into a 9-inch springform pan.

• Step Three: In a large bowl, beat together cream cheese, sugar, vanilla and eggs until blended. Remove 1 cup of batter and stir in cinnamon.

• Step Four: In the remaining batter, stir in coffee. Pour coffee batter into springform pan. Spoon cinnamon batter over coffee batter and swirl with a butter knife.
• Step Five: Bake for 40 minutes or until set.
• Step Six: Refrigerate for 3 hours or overnight before serving.

Equipment Needed

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• 9-inch springform pan
• Mixer
• Measuring cups
• Mixing bowl

What to Serve with Cappuccino Cheesecake

You can totally have this cappuccino cheesecake on its own. But these desserts and dishes will be awesome. additions to your table!

• Meat Calzone
• Impossible Cheeseburger Pie
• Apple Crisp Bars
• Slow Cooker Chai Latte
• Homemade Irish Cream

Recipe Tips and Tricks

• If you want a perfectly smooth cookie base, crush your Oreos in a Ziploc bag. This way, you won’t end up with any uneven crumbs.
• I recommend being careful with how strong your coffee is. As you might expect, stronger coffees will be far more overpowering in this dessert. If in doubt, stay away from espresso and stick with regular coffee!
• Don’t overbeat your batter. You don’t want to go overboard once you’ve added the eggs. Just mix your cheesecake ingredients until everything is just combined.
• Don’t forget to bring your cream cheese to room temperature before starting. Cream cheese that’s too cold won’t mix well with other ingredients, leading to a lumpy mess!
• Be careful not to overbake. You want to make sure the cheesecake is set, but if you leave it too long, it’ll ruin the texture of your dessert.
• Make sure you leave the cheesecake in the fridge for the minimum cooling time. Any less than 3 hours in the fridge is asking for trouble. Just make sure you bring the cake to room temperature first (or your cake may start to sweat in the fridge).

Variations and Substitutions

• I recommend using chocolate cookies for the base as they create a mocha-like flavor. But you can easily use Golden Oreos or a regular graham cracker crust instead!
• For a bougie take on the classic recipe, feel free to whip up a chocolate ganache to pipe around your cake.

Storage Instructions

This cappuccino cheesecake stores well in the fridge for around 3 days. It may last a day or so longer, but I don’t recommend keeping it for this long. To extend its life as much as possible, put the leftovers in an airtight container!

Can I Freeze?

You can freeze this cheesecake whole or in separate sections, but I find sections are easier to deal with.

Simply cover each slice tightly with plastic wrap and place them in the freezer.

If you’re doing the whole cheesecake, leave the base inside the springform pan and wrap the entire thing in plastic wrap.

Cheesecake Recipes

• Pecan Pie Cheesecake
• Eggnog Cheesecake Bars
• White Chocolate Pumpkin Cheesecake
• Chocolate Pumpkin Cheesecake
• Strawberry Cheesecake Bars
• Black Forest Cheesecake
• Twix Cheesecake
• Cosmic Brownie Cheesecake

You might also like these Mini Peanut Butter Cheesecakes, Blueberry and Lemon Cheesecake Bars, Strawberry No-Bake Cheesecake, Cinnamon Roll Cheesecake, Eggnog Cheesecake Bars and Peach Coffee Cake.

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