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Cappuccino Fudge Cheesecake

A creamy and decadent cheesecake combining rich chocolate fudge with the perfect cappuccino flavor, all in a convenient one-pan recipe.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Graham cracker crumbs for the base
  • 0.5 cups unsalted butter, melted Butter helps to bind the crust
For the cheesecake filling
  • 2 cups cream cheese, softened Make sure cream cheese is at room temperature
  • 1 cups sugar Regular granulated sugar
  • 3 large eggs Add eggs one at a time
  • 1 teaspoon vanilla extract For flavor
  • 0.5 cups sour cream Adds creaminess
  • 0.5 cups brewed coffee, cooled For the coffee flavor
  • 1 cup chocolate fudge sauce For drizzling on top

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Mixing the filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract, sour cream, and brewed coffee.
Baking
  1. Pour the cream cheese mixture over the crust.
  2. Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.
  3. Remove from the oven and allow to cool completely, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, drizzle the top with chocolate fudge sauce.

Notes

For serving, slice the cheesecake and allow its creamy texture to shine against a drizzle of chocolate fudge. Top with a sprinkle of cocoa or whipped cream for extra flair. Store in the fridge for 5-7 days, or freeze wrapped for up to 3 months.