Creamy Cappuccino Cheesecake

With a chocolate cookie crust, coffee-flavored filling and a cocoa dusting, this cheesecake is as stunning as it is delicious.


  • 20   creme-filled chocolate sandwich cookies, finely chopped (about 1 ½ cups/ 375 mL)
  • 3 tbsp (45 mL) butter, melted
  • 3 pkgs (8 oz/250 g) cream cheese
  • 1 cup (250 mL) sugar
  • ¼ cup (60 mL) flour
  • ½ tsp (2 mL) cinnamon
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) sour cream
  • 3   eggs
  • ½ cup (125 mL) cold brew coffee
  •  Optional: cocoa powder for dusting


  1. Preheat the oven to 325°F(160°C). Lightly grease the 9" (23-cm) Springform Pan with oil. Mix the cookie crumbs and butter in a small pour. Pour into the pan and press the crumbs into the bottom of pan. Bake for 10-12 minutes; remove from oven.
  2. Add the cream cheese to the Deluxe Stand Mixer and set to BEAT for 45 seconds, press start. Add the sugar, flour, cinnamon, and salt to the cream cheese; beat for another 45 seconds. Add the sour cream and eggs. Set to MIX for 1 minute. Add the coffee and mix for an additional 1 minute. Pour the filling over the crust.
  3. Fill a large baking pan with water and place on the lower rack in the oven. Place the cheesecake on the upper rack.
  4. Bake for 50-60 minutes, or until the center appears nearly set when gently shaken. Turn the oven off and keep the cheesecake in the oven for an additional 30 minutes. Remove from oven to a cooling rack. Loosen the collar of the pan and allow it to cool for 2 hours then refrigerate at least 6 hours or overnight.
  5. Dust the top with cocoa powder before serving, if you’d like.


  • 16  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 320, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Sugars 17 g (includes 15 g added sugar), Protein 5 g

Cook's Tips:

Tip: Cooled espresso or strongly brewed coffee works, too!

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