Cappuccino Fudge Cheesecake
Total Time
More than a day (preparation and overnight chilling)
Prep Time
Approximately 1 hour and 30 minutes
Cook Time
1 hour and 15 minutes
Rating
4.8 out of 5 stars
(120)
Ingredients
30 wedges
- Crust
- 1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
- Ganache
- 1 1/2 cups heavy or whipping cream
- 20 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup Kahlúa or other coffee-flavored liqueur
- Filling
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons dark rum
- 1 1/2 tablespoons instant espresso powder or coffee crystals
- 1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse grind) (Alternatively, increase the espresso powder instead)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons mild-flavored (light) molasses
- 3 large eggs
- Topping
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- A handful of chocolate-covered espresso beans (optional)
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Preparation
Chef’s notes
Adapted from Bon Appetit, February 2002.
If this cake were a turkey, it would, by Butterball's portion calculator, serve 2 adults and 4 kids. Bon Appetit says it serves 12. But I'm going to put its portion size at 30 one-inch wedges.
The only major change I made to the recipe was I tweaked it to fit in the 9-inch springform I had, rather than the 10-inch springform the recipe calls for, by keeping the crust, ganache, and sour cream topping amounts the same while only making 3/4 of the cheesecake filling. It just made it. So your cake looks exactly as mine does, this is what I've shared with you below. Check out the original if you'd like a higher proportion of cheesecake to the crust and its cronies.