How to Make a Chocolate Cappuccino Cheesecake

Here is the cheesecake recipe for chocolate lovers and cappuccino addicts.  This cheesecake is not hard to make but is impressive. The chocolate cookie crust filled with cream cheese, chocolate, espresso, cinnamon, etc. is then topped with an espresso cream.  This cake is perfect for entertaining guests, especially your friends who are cappuccino aficionados.


1 1/2 cups chocolate cookie crumbs
6 tbsp butter, melted
1 1/4 cups mini milk chocolate chips, divided
4 pkgs (8-oz each) cream cheese, softened
2/3 cup sugar


3 eggs
1/3 cup milk
1 tbsp instant espresso powder
1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press the mixture into bottom and 1-inch up the side of a 9-inch spring form pan; set aside.

In a small saucepan, melt one cup of the mini chips over low heat, stirring constantly. In a large mixing bowl, beat the cream cheese and sugar together until well blended using medium speed of an electric mixer. Add eggs, milk, espresso powder, and cinnamon; beat on low speed until well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into the crust. Bake 55 minutes. Remove from oven and set on a wire rack to cool. Cool for 15 minutes then using a knife, loosen cake from the sides of the pan. Cool completely then remove the side of the pan. Cover cake and refrigerate at least 4 hours before serving. Before serving, garnish with the Espresso Cream, recipe follows, and the remaining mini chips.

Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar, and 1 teaspoon instant espresso powder until stiff.


For more of Linda’s dessert recipes visit her blog at

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