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Author:
Tracy Nawara
The very best cheesecakes have a lot of elements to them that combine into the perfect bite. You want lots of texture from the crisp crust, smooth chocolate, fluffy filling, and crunchy espresso beans on top. Although it can be time-consuming, baked cheesecakes are worth it in the end.
You will never have a better, richer cheesecake than this Fudgey Cappuccino Cheesecake. The crust is made from semi sweet chocolate melted into a wafer/butter mixture. On top of the crust is a layer of espresso-scented chocolate ganache. A rich cheesecake filling using espresso and spiced rum blankets the chocolate ganache. A sour cream topping and the rest of the ganache rounds out this absolutely outrageous cheesecake.
If you have a crowd to feed, there is no better cheesecake recipe than this one. All cocoa and coffee lovers will fawn over this dessert. Your loved ones will ask what bakery this cheesecake is from. They’ll be shocked to know it’s completely homemade!
For the Crust:
For the Chocolate Ganache:
For the Filling:
For the Topping:
Begin by making the crust. In your food processor, combine the chocolate wafer cookies, chopped semisweet chocolate, brown sugar, and cinnamon. Pulse until the cookies are broken into fine crumbs and the mixture is homogenous. Slowly stream in the warm butter and pulse until the mixture resembles wet sand. Transfer to a 9-inch springform pan with 3-inch sides. Using a measuring spoon, press the crust firmly into the bottom and up the sides of the pan. Be sure the crust is uniform in thickness.
Next, make the ganache. Put a small saucepan on the stove and fill with 1 inch of water. Bring to a simmer and place a glass or heat-proof bowl over the saucepan. Be sure the bowl is larger than the saucepan so that it does not come into contact with the simmering water. This is your double-boiler. Place your heavy cream, chocolate, and espresso into the bowl and heat gently together, stirring often, until the chocolate and cream become one thick mixture. Pour 2 cups of the ganache into the pressed crust and place in the freezer to harden for 30 minutes. Reserve the rest of the ganache for decorating the top of the cheesecake.
Now it’s time to make the filling. Preheat the oven to 350 degrees F. Using a hand mixer, beat the cream cheese and sugar together until the mixture is light and fluffy. Add the flour and mix until combined. In a separate bowl, combine the spiced rum, espresso, vanilla, and molasses until well mixed. Beat that into the cream cheese mixture. Add 1 egg at a time, beating to combine after each addition.
Pour the filling into the cold ganache crust and position the middle rack in the oven. Place the cheesecake on a rimmed baking sheet and bake for 1 hour and 5 minutes, until there is a slight wiggle in the middle of the cheesecake. It will look puffed and cracked, but that’s okay. The topping and ganache will decorate the top.
Remove the crust to a wire rack and allow it to cool for 15 minutes. Maintain the oven temperature. The puffed cheesecake will fall slightly.
Make the topping. In a medium bowl, combine the sour cream, sugar, and vanilla using a whisk. Pour the mixture over the still-warm cheesecake and bake for another 15 minutes until the topping is set. Remove from the oven and cool the cheesecake completely, about 3 hours in the refrigerator.
When ready to serve, run a small paring knife around the outer crust to loosen from the sides of the pan. Remove the sides and transfer the cheesecake to a large plate. Spoon the rest of the ganache into a piping bag or large ziptop bag, slicing off a ½-inch corner of the bag. Pipe the ganache on top of the cheesecake in a lattice pattern or zig-zag shapes. Top with whole chocolate-covered espresso beans. Chill until the lattice is firm, about 4 hours.
Serve chilled.
