Cappuccino Chocolate Cheesecake
Cappuccino Chocolate Cheesecake recipe
Yield
16 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
chocolate wafers
crushed |
* |
| ⅛ | teaspoon |
cinnamon
ground |
|
| 1 | package |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
cocoa powder
unsweetened |
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
sour cream
|
*
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
chocolate wafers
crushed |
* |
| 0.6 | ml |
cinnamon
ground |
|
| 1 | package |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
cocoa powder
unsweetened |
|
| 2 | large |
eggs
|
|
| 591 | ml |
sour cream
|
*
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Stir together wafer crumbs and cinnamon.
Pat into bottom of 9-inch springform pan.
Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder.
Beat in eggs. Stir in 2 cups sour cream, coffee liqueur and vanilla.
Turn into prepared pan. Bake for about 30 minutes, or until set.
Spread remaining ½ cup sour cream substitute evenly over top.
Return to oven 1 minute to glaze top.
Cool to room temperature, then chill thoroughly, covered.
Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern or drizzle with melted chocolate ganache, if desired.
