Cappuccino Cheesecake

Name: Cappuccino Cheesecake
Total time: 75 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1½ cups graham cracker crumbs; 3/4 cup granulated white sugar; 3 tablespoons salted butter, (melted); Two 8-ounce packages cream cheese, (at room temperature); 2 cups sour cream; 1 cup granulated white sugar; 2 large eggs; 1½ teaspoons vanilla extract; 3 tablespoons instant espresso, (dissolved in a small amount of hot water); whipped cream and chocolate covered espresso beans, (for garnish (optional))

The delicious flavor of cappuccino in a cheesecake!

⏱️ 75 min 🔪 Prep: 25 min 🔥 Cook: 50 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

1½ cups graham cracker crumbs
3/4 cup granulated white sugar
3 tablespoons salted butter, (melted)
Two 8-ounce packages cream cheese, (at room temperature)
2 cups sour cream
1 cup granulated white sugar
2 large eggs
1½ teaspoons vanilla extract
3 tablespoons instant espresso, (dissolved in a small amount of hot water)
whipped cream and chocolate covered espresso beans, (for garnish (optional))

Steps

Preheat the oven to 375 degrees F.
In a medium bowl, combine the crust ingredients with a fork until well-mixed. Press the mixture on the bottom of 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
Combine all of the filling ingredients in a food processor until smooth (or mix in a large bowl with an electric mixer). Carefully spoon the filling into the springform pan so as not to disturb the crust.
Bake for 50 minutes, or until only the center portion is slightly jiggly. Let cool. Cover and refrigerate until firm and well chilled- at least 4 hours or overnight. Remove the sides when ready to serve.