**Update! Crumb crust has been doubled. See below the cut.
Not much to say here, except this is probably the best cheesecake I have ever made, tied only with one (Caramel Macchiato cheesecake) I will be featuring very soon.
Actually, I’m starting to think I should just go into making cheesecakes full-time. In 3 months I have made, or been asked to make, seven cakes. Seven, glorious, silky, rich, amazing cakes. This chocolate cappuccino wonder is no exception! I don’t even like chocolate in my cheesecakes (in fact, I typically loathe it), but this has turned that sort of thinking on its head.
The original recipe suggests using 8 oz. of baking chocolate, but all I could find was 7 oz. It honestly did not make a difference. Take careful note of my comments regarding the chocolate melting stage, as it’s crucial. Another important change I made was doubling the crust and using a full 1/2 cup of freshly brewed espresso (bought at a nearby coffee shop); the original uses 1/4 cup and 1/4 coffee liqueur. No thanks! The cake has enough sugar, and not everyone wants to go buy a bottle of liqueur they may hardly use. Beyond that, there is no reason to avoid making this cheesecake. It’s a simple, decadent crowd pleaser, and an instant classic.
Chocolate Cappuccino Cheesecake
Adapted from allrecipes.com
2 cups chocolate cookie crumbs
1/2 cup butter, softened
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
3 packages cream cheese, softened
1 cup granulated sugar
8 squares semisweet chocolate
2 tbsp. whipping cream
1 cup sour cream
1/4 tsp. salt
1/2 c. (4 shots) fresh espresso, cooled slightly
2 tsp. vanilla extract
- Preheat oven to 350°F. Butter one 9 or 10 inch springform pan.
- Combine the chocolate crumbs, softened butter, 2 tbsp. granulated sugar, and cinnamon. Mix well and press mixture into the buttered springform pan, and 1″ up the sides, set aside.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the semisweet chocolate in a pan or bowl set over boiling water; stir until smooth. Add the 2 tbsp. whipping cream, whisking quickly until combined. **Note: adding whipping cream before melting can cause the chocolate to seize.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, 1/2 cup espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake for 45 minutes. Center will be soft but will firm up when chilled. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.