Side Pannel
Perfect Cappuccino Cheesecake
Perfect Cappuccino Cheesecake
- Recipe Submitted by maryjosh on 11/24/2016
Ingredients List
- Crust:
- 15 oz pack of Chocolate Oreo Cookies
- 2 Tbsp butter, melted
- Cheesecake:
- 3 - 8 oz packages of cream cheese
- 2 Tbsp sour cream
- ½ cup of heavy cream
- 2 eggs
- 1 tsp vanilla extract
- ½ cup of sugar (you can add ¼ cup more if you are not using chocolate)
- 3 Tbsp instant espresso powder
- 2 Tbsp flour
- Optional:
- ½ cup mini chocolate chips
- Chocolate syrup
Directions
Preheat the oven to 300 and grease a 9-inch springform.
Oreo Crust: Pulse Oreo cookies in a blender or food processor until all just crumbles. Transfer cookie crumbs into a small mixing bowl and mix with melted butter until all combined. Press cookie mixture into the pan, evenly, all over the bottom and about half way up the side.
Cheesecake:
Start beating the cream cheese and sugar in a mixer until smooth, about 2 minutes.
Add eggs, one at the time, beating after each addition.
Warm up heavy cream to hot but not boiling and mix with espresso powder until blended. Add espresso mixture to the cream cheese.
Add flour, vanilla extract and sour cream, mix until all combined.
Pour the cheesecake batter into the spring form with crust.
Place the spring form in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about ½ of the way up the side of the spring form.
Bake for 70-85 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Take out the spring form and let it cool to room temperature before refrigerating.
(Even thought cheesecake can be eaten warm, for best results, I recommend refrigerating for a few hours or overnight.)
Oreo Crust: Pulse Oreo cookies in a blender or food processor until all just crumbles. Transfer cookie crumbs into a small mixing bowl and mix with melted butter until all combined. Press cookie mixture into the pan, evenly, all over the bottom and about half way up the side.
Cheesecake:
Start beating the cream cheese and sugar in a mixer until smooth, about 2 minutes.
Add eggs, one at the time, beating after each addition.
Warm up heavy cream to hot but not boiling and mix with espresso powder until blended. Add espresso mixture to the cream cheese.
Add flour, vanilla extract and sour cream, mix until all combined.
Pour the cheesecake batter into the spring form with crust.
Place the spring form in the oven, inside a large roasting pan. Carefully add some hot water to the roasting pan, filling it about ½ of the way up the side of the spring form.
Bake for 70-85 minutes. Sides of the cheesecake should be set but still a little jiggle in the center.
Take out the spring form and let it cool to room temperature before refrigerating.
(Even thought cheesecake can be eaten warm, for best results, I recommend refrigerating for a few hours or overnight.)
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