What is a cappuccino fudge cheesecake?

A Cappuccino Fudge Cheesecake is a multi-layered dessert featuring a chocolate wafer crust, a rich espresso-infused cheesecake filling, a creamy sour cream topping, and layers of decadent fudge ganache. It’s inspired by the flavor of a cappuccino with added depth from Kahlúa and dark chocolate.

How long does cappuccino fudge cheesecake last in the fridge?

When stored properly in an airtight container or wrapped with foil, Cappuccino Fudge Cheesecake lasts up to 5 days in the refrigerator. For the best flavor and texture, let it sit at room temperature for 15 minutes before serving.

Can you make cappuccino fudge cheesecake without Kahlúa?

Absolutely. To make it alcohol-free, substitute the Kahlúa with strong brewed coffee or espresso. You can also add a teaspoon of vanilla or coffee extract to mimic the deep, roasted flavor that Kahlúa provides.

Can I use instant coffee instead of espresso powder in cheesecake?

Yes, but be cautious. Instant coffee has a milder flavor than espresso powder. Use slightly more to achieve a similar bold coffee taste in your Cappuccino Fudge Cheesecake . Espresso powder delivers a more concentrated flavor that pairs well with chocolate and cream cheese.

What makes this cheesecake different from regular coffee cheesecake?

The Cappuccino Fudge Cheesecake stands out for its layered complexity . Unlike a regular coffee cheesecake, it includes a thick ganache layer, a sour cream topping, molasses for richness, and a crumbly chocolate crust with nutmeg. It’s bolder, richer, and more decadent overall.

Can I freeze cappuccino fudge cheesecake?

Yes, and it freezes beautifully. Slice into portions, wrap tightly in plastic wrap and foil, and store in an airtight container. It will keep for up to 2 months . Thaw overnight in the fridge and let sit at room temperature for 15–20 minutes before serving.

Cappuccino Fudge Cheesecake – The Most Decadent Dessert You’ll Ever Make

Name: Cappuccino Fudge Cheesecake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
Ingredients: 1 box (9 oz) chocolate wafer cookies; 6 oz bittersweet or semisweet chocolate, chopped; ½ cup packed dark brown sugar; ⅛ tsp ground nutmeg; 7 tbsp hot melted unsalted butter; 1½ cups heavy cream; 20 oz bittersweet or semisweet chocolate, chopped; ¼ cup Kahlúa (or brewed espresso for non-alcoholic); 3 packages (8 oz each) cream cheese, room temperature; 1 cup granulated sugar; 1½ tbsp all-purpose flour; 1½ tbsp dark rum (or maple extract for non-alcoholic); 1½ tbsp instant espresso powder; 2 tsp vanilla extract; 1½ tsp light molasses; 3 large eggs; 1½ cups sour cream; ⅓ cup granulated sugar; 2 tsp vanilla extract; Chocolate-covered espresso beans (optional, for garnish)

Cappuccino Fudge Cheesecake

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This indulgent cappuccino fudge cheesecake features a chocolate wafer crust, rich espresso-infused filling, silky ganache, and a creamy sour cream topping. A bold, multi-layered dessert perfect for holidays and special occasions.

Author: Amelia
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours (plus 6+ hours chilling time)
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Crust:

1 box (9 oz) chocolate wafer cookies
6 oz bittersweet or semisweet chocolate, chopped
½ cup packed dark brown sugar
⅛ tsp ground nutmeg
7 tbsp hot melted unsalted butter

For the Ganache:

1½ cups heavy cream
20 oz bittersweet or semisweet chocolate, chopped
¼ cup Kahlúa (or brewed espresso for non-alcoholic)

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, room temperature
1 cup granulated sugar
1½ tbsp all-purpose flour
1½ tbsp dark rum (or maple extract for non-alcoholic)
1½ tbsp instant espresso powder
2 tsp vanilla extract
1½ tsp light molasses
3 large eggs

For the Topping:

1½ cups sour cream
⅓ cup granulated sugar
2 tsp vanilla extract
Chocolate-covered espresso beans (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C).
In a food processor, blend chocolate wafers, chopped chocolate, sugar, and nutmeg. Add melted butter and pulse to combine. Press into a 9-inch springform pan and chill in freezer.
For ganache, bring cream to a simmer, then remove from heat. Add chocolate and Kahlúa, whisk until smooth. Pour 2 cups over the crust and freeze for 30 minutes. Set aside remaining ganache.
Beat cream cheese and sugar until smooth. Mix in flour, then the rum, espresso powder, vanilla, and molasses. Beat in eggs one at a time.
Pour filling over firm ganache in crust. Place springform pan on a rimmed baking sheet and bake for 60–70 minutes, until center jiggles slightly.
While cheesecake cools for 15 minutes, mix sour cream, sugar, and vanilla. Spread over cheesecake and bake for an additional 10–15 minutes.
Let cheesecake cool to room temp, then refrigerate at least 6 hours or overnight.
Once chilled, decorate with reserved ganache and espresso beans. Slice and serve.

Notes

Cheesecake can be made up to 2 days in advance.
Freeze for up to 2 months (wrapped tightly).
For alcohol-free, substitute espresso for Kahlúa and maple extract for rum.
Serve slightly chilled, not straight from the fridge.

Find it online: https://recipesbyamelia.com/cappuccino-fudge-cheesecake/