Cappuccino Cheesecake

Cappuccino Cheesecake


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This creamy and delicious coffee and vanilla cheesecake is made with a tasty chocolate crumble crust.

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Bradenton, FL

Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

1 cheesecake


  • Crust:
  • non-stick cooking spray
  • 1 7-oz. box chocolate cookies (sugar free, Kosher for Passover)
  • 2 Tbs. sugar
  • 3 Tbs. unsalted butter, melted
  • Filling:
  • 2 tsp. instant espresso powder or instant coffee
  • 1 6-oz. container coffee yogurt, divided
  • 3 8-oz. pkg. reduced-fat cream cheese, at room temperature
  • 1 1/2 C. vanilla low-fat yogurt
  • 1 C. sugar
  • 3 lg. eggs
  • 1 tsp. vanilla extract
  • 1 Tbs. potato starch
  • ground cinnamon

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Preheat oven to 325 degrees. Spray a 10-inch spring form pan with non-stick cooking spray. Place it on cookie sheet and set aside. Place chocolate cookies into food processor and pulse until it forms crumbs. Place 1 cup of crumbs into medium bowl. Mix 2 Tbs. sugar and melted butter. Stir to combine. Use spatula to spread evenly into bottom of spring form pan. In small bowl, mix espresso powder and 3 tablespoons coffee yogurt. Stir until powder is dissolved. In mixer, beat cream cheese and vanilla yogurt on low speed until creamy. Gradually add remaining sugar. Gradually add eggs one at a time, vanilla, potato starch and espresso mixture. Beat until smooth. Pour into pan. Bake for 60-70 minutes - center will appear nearly set when gently shaken. It may seem loose, but cheesecake will firm as it chills. Remove from oven and cool for 15 minutes. Spread remaining coffee yogurt in a circle over center of cheesecake. Chill in refrigerator for at least 4 hours or overnight. Sprinkle top with cinnamon. Release the sides of the pan.

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