Best 8 Cappuccino Cheesecake Pie Recipes

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Cappuccino cheesecake pie is a delicious and decadent dessert that combines the flavors of coffee, chocolate, and cream cheese. With its creamy, rich filling and a chocolate cookie crust, this pie is sure to be a hit at any gathering. It is the perfect treat for a special occasion, or to simply enjoy as a sweet treat.

Here are our top 8 tried and tested recipes!

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 20

24 Oreo cookies
1/3 cup butter, melted
GANACHE:
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
1 cup heavy whipping cream
1/3 cup coffee liqueur
FILLING:
1 tablespoon instant coffee granules
2 tablespoons dark rum
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons ground coffee
3 teaspoons vanilla extract
2 teaspoons molasses
4 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

Steps:

  • Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Just before serving, arrange garnishes over top.

Nutrition Facts : Calories 640 calories, Fat 44g fat (26g saturated fat), Cholesterol 161mg cholesterol, Sodium 319mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.

CAPPUCCINO CHEESECAKE PIE



Cappuccino Cheesecake Pie image

With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine's Day or any time at all.-Elisa Pellegriti, Florida, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 envelope mocha cappuccino mix (1/4 cup)
2 large eggs, lightly beaten
1/4 cup 2% milk
1 graham cracker crust (10 inches)
GARNISH:
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

  • Preheat oven to 325°. In a large bowl, beat cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust. , Bake until the center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour. , Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers.

Nutrition Facts :

CHOCOLATE CAPPUCCINO CHEESECAKE



Chocolate Cappuccino Cheesecake image

This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.

Provided by Cigdem Buke Ugur

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 4h

Yield 12

Number Of Ingredients 18

1 cup chocolate cookie crumbs
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
¼ teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
¼ cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g

CREAMY CAPPUCCINO CHEESECAKE



Creamy Cappuccino Cheesecake image

Enjoy this creamy cappuccino cheesecake - a delightfully rich chocolate and cream cheese dessert flavored with cinnamon.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h25m

Yield 12

Number Of Ingredients 14

1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
2 tablespoons instant coffee granules or crystals
1 tablespoon hot water
1 teaspoon vanilla
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
1 1/2 cups sour cream
3 tablespoons sugar
Chocolate-covered coffee beans, if desired
Unsweetened baking cocoa, if desired

Steps:

  • Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
  • Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
  • Bake 45 to 50 minutes or until set.
  • Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 37 g, Cholesterol 160 mg, Fat 5, Fiber 0 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 1 1/2 g

CARAMEL CAPPUCCINO CHEESECAKE



Caramel Cappuccino Cheesecake image

A rich chocolate crust holds a silky smooth cheesecake infused with great coffee flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h50m

Yield 16

Number Of Ingredients 12

1 1/4 cups chocolate cookie crumbs (from 15-oz box)
1/4 cup butter or margarine, melted
2 tablespoons instant espresso coffee granules
2 teaspoons vanilla
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 teaspoon ground cinnamon
1/4 cup caramel topping
1 cup whipping cream
2 tablespoons powdered or granulated sugar
1/4 cup caramel topping

Steps:

  • Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
  • In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
  • Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 140 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 g

CAPPUCCINO PIE



Cappuccino Pie image

Make and share this Cappuccino Pie recipe from Food.com.

Provided by Kim19068

Categories     Pie

Time 5m

Yield 1 pie

Number Of Ingredients 5

1 1/4 cups cold milk
2 (4 ounce) packages instant white chocolate pudding and pie filling mix
2 tablespoons instant coffee
8 ounces whipped topping
1 9-inch chocolate pie crust

Steps:

  • Pour the milk into a medium bowl.
  • Add the pudding mixes,coffee and hlaf the whipped topping.
  • Whisk for 1 minute (the mixture will be thick).
  • Spread in the pie shell.
  • Spread the remaining whipped topping over the top.
  • Chill.

Nutrition Facts : Calories 838, Fat 64.5, SaturatedFat 40.2, Cholesterol 225.1, Sodium 465.4, Carbohydrate 48.6, Sugar 19.2, Protein 19

PHILADELPHIA 3-STEP CAPPUCCINO CHEESECAKE



PHILADELPHIA 3-STEP Cappuccino Cheesecake image

Try our easy, luscious PHILADELPHIA 3-STEP Cappuccino Cheesecake! This cappuccino cheesecake is flavored with instant coffee for great java taste.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield Makes 8 servings.

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Tbsp. milk
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Microwave milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 115 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CAPPUCCINO CHEESECAKE PIE WITH PECAN SAUCE



Cappuccino Cheesecake Pie With Pecan Sauce image

Make and share this Cappuccino Cheesecake Pie With Pecan Sauce recipe from Food.com.

Provided by Cookin In Texas

Categories     Cheesecake

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 (8 ounce) packages cream cheese, softened
1 3/4 cups firmly packed dark brown sugar
4 large eggs
2 tablespoons strong coffee
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup butter
1/4 cup strong coffee
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee
1 cup pecan halves

Steps:

  • Heat oven to 350 degrees F.
  • In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.
  • Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.
  • Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.

Nutrition Facts : Calories 1229.4, Fat 84.8, SaturatedFat 45.8, Cholesterol 360.8, Sodium 546.5, Carbohydrate 106.7, Fiber 1.6, Sugar 100.1, Protein 15.3

Tips:

  • Use high-quality ingredients: This will ensure that your cappuccino cheesecake pie is delicious and flavorful. Try to find the best possible ingredients, such as fresh coffee, cream cheese, and butter.
  • Make sure your cream cheese is at room temperature: This will help it to blend smoothly with the other ingredients. If your cream cheese is too cold, it will be difficult to mix and may cause the pie to curdle.
  • Don't overmix the batter: Overmixing can make the pie tough and dense. Mix the batter just until it is combined.
  • Bake the pie at a low temperature: This will help to prevent the crust from burning and the filling from curdling.
  • Let the pie cool completely before serving: This will help the flavors to develop and the pie to set properly.

Conclusion:

Cappuccino cheesecake pie is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich coffee flavor and creamy cheesecake filling, this pie is sure to be a hit.

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