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New York Cappuccino Cheesecake

New York Cappuccino Cheesecake

A chocolate cookie crumb crust supports a rich cream cheese filling flavored with coffee and coffee-flavored liqueur in this sensational cheesecake.

Prep time25 min
Total time5hr 35min
ServingsMakes 16 servings.
  • 1 cup chocolate wafer cookie crumbs
  • 3 Tbsp. sugar
  • 2 Tbsp. butter or margarine, melted
  • 5 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 3 eggs
  • 1 cup sour cream
  • 1 Tbsp. instant coffee
  • 3 Tbsp. coffee-flavored liqueur
  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
  • Bake 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Recipe Tips
  • Size-Wise
    Enjoy a serving of this rich and indulgent treat on special occasions.
  • How to Soften Cream Cheese
    Place completely unwrapped pkg. of cream cheese on microwaveable plate. Microwave on HIGH 45 sec. or until slightly softened.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 31g 
   Saturated fat 19g 
Cholesterol 130mg 
Sodium 370mg 
Carbohydrate 27g 
   Dietary fiber 1g 
   Total sugars 20g 
Protein 7g 
Vitamin A20 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron4 %DV

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