Cappuccino Fudge Cheesecake Recipe

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Cappuccino Fudge Cheesecake
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Ingredients
21
Count
Nutrition
990
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Make crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 9-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
  2. Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlua. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.
  3. Make filling: Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hide. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
  4. Pour filling over cold ganache in crust (it will go nearly all of the way to the top - don't panic!). Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.
  5. Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 to 15 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.
  6. Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. If you'd like to make an approximation (perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes (I didn't have enough fudge for full blown rosettes, so stars went around) of ganache around top edge of cake.
  7. Garnish with chocolate-covered espresso beans, if desired. Chill until lattice is firm, at least 6 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 989.9 Kcal (4145 kJ)
Calories from fat 440.1 Kcal
% Daily Value*
Total Fat 48.9g 75%
Cholesterol 154.84mg 52%
Sodium 1088.11mg 45%
Potassium 568.91mg 12%
Total Carbs 132.46g 44%
Sugars 80.79g 323%
Dietary Fiber 2.95g 12%
Protein 13.51g 27%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 4%
Iron 6.6mg 37%
Calcium 262.3mg 26%
Amount Per 100 g
Calories 313.59 Kcal (1313 kJ)
Calories from fat 139.42 Kcal
% Daily Value*
Total Fat 15.49g 75%
Cholesterol 49.05mg 52%
Sodium 344.7mg 45%
Potassium 180.22mg 12%
Total Carbs 41.96g 44%
Sugars 25.59g 323%
Dietary Fiber 0.93g 12%
Protein 4.28g 27%
Vitamin C 0.2mg 1%
Iron 2.1mg 37%
Calcium 83.1mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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