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Cappuccino Cheesecake

Cappuccino Cheesecake



Course Dessert
Cuisine Cheesecake
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Yields 24 servings
Calories 380 kcal
Author Jen Sobjack

Ultra rich Cappuccino Cheesecake is the perfect make-ahead dessert! The next time you want to cuddle up with a warm cup of cappuccino, try this cheesecake version instead. The recipe uses instant cappuccino powder in the batter to create that well loved, cozy flavor. The filling rests on top of a buttery chocolate cookie crust and the entire cheesecake is topped with whipped cream and a luscious chocolate drizzle.

Ingredients
For the crust

  • 2 and 1/2 cups fudge-filled sandwich cookie crumbs about 30 cookies
  • 6 tablespoons unsalted butter melted

For the cheesecake

  • 4 (8 ounces each) packages cream cheese softened
  • 3/4 cup heavy cream
  • 1 and 1/3 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons instant vanilla cappuccino powder
  • 3 large eggs lightly beaten

For the topping

  • 2 cups stabilized whipped cream

For the ganache

  • 3 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 2 ounces semisweet chocolate coarsely chopped


 Instructions
Make the crust

  1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the cheesecake

  1. Reduce the oven temperature to 300ºF. 
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Beat in the heavy cream and sugar until well combined. Add the vanilla and cappuccino powder; beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
  3. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. Just before serving, Remove the sides of the pan. Top the cheesecake with the whipped cream and ganache.

Make the ganache

  1. Place the cream, corn syrup, and chococlate in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
  2. Drizzle the ganache over the top of the whipped cream.


source :https://www.bakedbyanintrovert.com