Cappuccino Cheesecake

Have you decided which desserts to serve your family and friends this holiday season?  This Cappuccino Cheesecake would make a stunning centerpiece for your dessert table! 

Cappuccino Cheesecake ~ Pearls + Girls

When I was first married I would spend hours and hours baking and decorating cookies, then carefully packaging them into festive tins to bring to our holiday gatherings.  Little did I know that in a few years I would be baking year round and attempting to make a living at it! 🙂  We usually spend Christmas Eve at my in law’s house, and after a particularly grueling baking schedule the week prior to the ‘grand event’, I really didn’t have it in me to bake another eight dozen cookies to fill those tins.  So I baked a cheesecake instead.  It was a huge hit!  Thus began the new tradition of a Christmas cheesecake.

I hadn’t decided on a flavor profile for this year’s cake, but when I found some chocolate covered espresso beans at my local market the foodie wheels in my head started turning.  I’m a big fan of coffee + chocolate desserts, I think the espresso really brings out the flavor of the chocolate.  This cheesecake has an Oreo crust encasing a creamy espresso scented filling slathered with chocolate ganache, freshly whipped cream and chocolate covered espresso beans.  Wouldn’t it make a stunning centerpiece for your holiday dessert table? Enjoy! 🙂

Cappuccino Cheesecake

Yield: 10 - 12 servings


  • 3 tsp instant coffee
  • 1 TBSP whipping cream
  • Crust
  • 2 cups chocolate graham cracker crumbs
  • 6 TBSP butter, melted
  • Filling
  • 2 - 8 oz. packages of Neufchatal cheese, softened
  • 2 cups cottage cheese
  • 1 1/2 cups sugar
  • 2 TBSP all purpose flour
  • 4 eggs
  • 2 tsp vanilla
  • 3/4 cup semi-sweet chocolate chips (I use the Ghirardelli brand), melted and cooled slightly
  • Ganache
  • 1/4 cup semi-sweet chocolate chips (I use the Ghirardelli brand)
  • 1 TBSP whipping cream
  • Whipped cream and chocolate covered espresso beans (optional)


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Grease a 9-inch springform pan with butter or non-stick cooking spray.
  3. In a small bowl combine the instant coffee granules and whipping cream. Set aside.
  4. Mix cookie crumbs with melted butter and press into the bottom and up the sides (about 1 inch) of the springform pan.
  5. Bake for 10 minutes.
  6. Using a food processor, process the cream cheese, cottage cheese and sugar until smooth, about 2 minutes.
  7. Add the flour and eggs, process until smooth. Scrape down the sides and bottom of the food processor bowl with a spatula, then process again for a few seconds.
  8. Add the vanilla and coffee mixture, process until smooth.
  9. Add the melted chocolate, process until smooth.
  10. Pour cheesecake filling into the prepared crust.
  11. Wrap pan in two layers of foil and place in a large baking pan (I use my turkey roaster).
  12. Add about an inch of HOT water to make a water bath. This will help keep your cheesecake from cracking.
  13. Bake for about 90 minutes, or until the surface is no longer shiny.
  14. Remove from the water bath and cool at room temperature for one hour.
  15. Run a butter knife around the edge of the pan, then refrigerate overnight.
  16. Just before you are ready to serve the cheesecake, remove it from the refrigerator and remove the sides of the pan. Transfer to a serving platter.
  17. In a microwave safe bowl, melt the chocolate chips and whipping cream for one minute. Whisk to combine, then drizzle over the cheesecake.
  18. Garnish with a few dollops of whipped cream (I piped mine with a star tip) and some chocolate covered espresso beans. (optional)



  1. says

    This is a delicious Holiday dessert. I’m a fan of cappuccino flavors in most any dessert and cheesecake is no exception. Thanks so much for sharing with Foodie Friends Friday this weekend. Pinning and sharing. We look forward to seeing you again soon.