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Cappuccino Fudge Cheesecake

This rich and creamy Cappuccino Fudge Cheesecake combines the bold essence of cappuccino with luscious bittersweet chocolate fudge swirls in a smooth, velvety cheesecake. Featuring a crunchy graham cracker crust and perfectly balanced sweetness, it is an elegant dessert that melts in your mouth and is ideal for coffee and chocolate lovers alike.

  • Total Time: 8 hours (including chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons instant espresso powder

Fudge Swirl

  • 4 oz bittersweet chocolate, chopped
  • 1/4 cup heavy cream

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a firm crust. Chill the crust while you prepare the filling to ensure it sets properly.
  2. Make the coffee cheesecake base: Beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Fold in the espresso powder thoroughly to infuse the cappuccino flavor evenly throughout the batter.
  3. Prepare the fudge swirl: Gently heat the bittersweet chocolate and heavy cream together until melted and silky. Allow this mixture to cool slightly so it thickens but remains pourable.
  4. Assemble and swirl: Pour half of the coffee cheesecake batter over the chilled crust. Dollop half of the fudge mixture onto the batter and use a knife or skewer to gently swirl the fudge into the cheesecake for a marbled effect. Repeat with the remaining batter and fudge swirl. Smooth the surface gently.
  5. Bake the cheesecake: Place the springform pan in a water bath and bake at 325°F (160°C) for about 55-65 minutes, or until the edges are set and the center slightly jiggles. Remove from oven and cool completely before refrigerating for several hours or overnight to let flavors meld and the cheesecake fully set.

Notes

  • Ensure cream cheese and eggs are at room temperature before mixing for a smooth batter and even baking.
  • Use fresh, high-quality instant espresso powder for the best coffee flavor without bitterness.
  • Baking the cheesecake in a water bath helps prevent cracks and maintains a creamy texture.
  • Chilling the cheesecake overnight improves flavor melding and makes slicing easier.
  • Swirl fudge gently to achieve beautiful marble patterns without over-mixing.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with crust substitution)

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cheesecake)
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 120 mg

Keywords: cappuccino fudge cheesecake, coffee cheesecake, chocolate swirl cheesecake, espresso cheesecake, creamy dessert, gluten-free cheesecake