Chocolate Cappuccino Cheesecake

I know I’ve been a little AWOL lately. The holidays wore me out, and I found myself in a bit of a recipe rut afterwards. But over the weekend I got into the kitchen and made this insanely delicious cheesecake,  and I couldn’t wait to share the recipe with you guys!

Rich, decadent, and chocolaty – pretty much all the points I expect to be touched by a good cheesecake. It baked beautifully, not splitting or cracking. It had a nice height too, which I love…there’s nothing more pitiful than a severely squat cheesecake.

The addition of espresso and Kahlua added a real depth of flavor to the chocolate, which isn’t that much of a shock. Whenever I bake a chocolate dessert in the kitchen, the recipe almost always includes coffee, in one form or another…

I served with a Kahlua whipped cream and garnished with crushed up chocolate covered espresso beans. The little bites of crunchiness against the smooth creaminess of the cheesecake was divine!

Definitely a keeper.

Souce: adapted from Allrecipes


  1. Posted January 12, 2015 at 7:06 PM | Permalink

    Ah what a wonderful cheesecake flavor! Kahlua whipped cream sounds right up my alley 🙂

  2. Posted January 12, 2015 at 8:20 PM | Permalink

    I was going to make chocolate tiramisu for my next dinner party, looks like this will be taking its place. Looks amazing!

  3. Posted January 15, 2015 at 5:14 AM | Permalink

    OMG! This Chocolate Cappuccino Cheesecake is so full of deliciousness. Loved it! 🙂

  4. Posted January 15, 2015 at 9:15 AM | Permalink

    Looks amazing! I could dig right in. Pinned.

    Have a beautiful Thursday!

  5. Posted January 15, 2015 at 12:06 PM | Permalink

    YUMYUMYUM! This looks like a little slice of awesome. I try to make a cheesecake every year, and you may just have me making one in JANUARY! HA! Totally pinned this.

  6. Kim in MD
    Posted February 11, 2015 at 8:47 PM | Permalink

    This cheesecake has rendered me speechless, which is not like me! 🙂

  7. Laura Alsobrooks
    Posted November 25, 2017 at 5:59 PM | Permalink

    I made this cheese cake this Thursday. It was really good. I would double the crust recipe. Its was good but too thin. I also would bake the crust for 10 min on 350 let cool and then add cheese cake part.

    • Posted January 6, 2018 at 12:58 PM | Permalink

      I love a thick crust too, Laura. Nothing wrong with that! Thanks for the tips 🙂

One Trackback

  1. By …And the Chicken Soup | The Pillaged Pantry on October 4, 2015 at 12:55 AM

    […] cream with chunks of cheesecake in it. Somebody help me, my willpower is failing. For the recipe, click here, and for the love of god, make sure you have people to share it […]

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