🍰 Cappuccino Fudge Cheesecake

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Rich, creamy coffee-chocolate indulgence

This Cappuccino Fudge Cheesecake is the ultimate dessert for coffee lovers who crave something rich, smooth, and bakery-worthy without complicated steps. Creamy cheesecake meets bold espresso flavor, layered with decadent chocolate fudge for a dessert that feels luxurious yet approachable. It’s perfect for holidays, dinner parties, or when you want a café-style treat at home. With make-ahead convenience and simple ingredients, this cheesecake fits beautifully into busy schedules while still delivering show-stopping results. If you love coffee desserts and chocolate cheesecake, this one is guaranteed to earn repeat requests.

⏱️ Time Breakdown

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Cooling + Chill Time: 4 hours
  • Total Time: ~5 hours 25 minutes
  • Servings: 12 slices

📝 Ingredients List

Crust

  • 1 ½ cups chocolate cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 2 tbsp instant espresso powder
  • 2 tbsp hot water
  • 1 tsp vanilla extract

Fudge Swirl

  • ¾ cup semi-sweet chocolate chips
  • ½ cup heavy cream

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Springform pan (9-inch)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Small saucepan
  • Measuring cups & spoons
  • Baking sheet
  • Aluminum foil

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

  1. Prepare the crust
    Preheat oven to 325°F (163°C). Mix cookie crumbs, melted butter, and sugar until evenly coated. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then cool.
  2. Make the espresso mixture
    Stir espresso powder into hot water until fully dissolved ☕. Set aside to cool slightly.
  3. Mix the cheesecake filling
    Beat cream cheese until smooth and fluffy. Add sugar and mix well. Beat in eggs one at a time, then sour cream, vanilla, and espresso mixture until silky and lump-free.
  4. Prepare the fudge sauce
    Heat cream in a small saucepan until steaming (not boiling). Pour over chocolate chips and stir until glossy and smooth 🍫.
  5. Assemble
    Pour cheesecake batter over crust. Spoon fudge sauce on top and swirl gently with a knife for a marbled effect.
  6. Bake
    Wrap pan bottom with foil and place on a baking sheet. Bake for 55–60 minutes until edges are set and center slightly jiggles.
  7. Cool & chill
    Turn oven off, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours (overnight is best 😍).

💡 Pro Tips

  • For clean slices: Dip your knife in hot water and wipe between cuts.
  • Make ahead: Cheesecake tastes even better the next day.
  • Storage: Keep refrigerated up to 5 days in an airtight container.
  • Flavor boost: Add 1 tbsp coffee liqueur to the batter for deeper cappuccino notes.

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