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Cappuccino Cheesecake I

A baked cheesecake with a graham cracker crust, espresso‑infused cream cheese filling, and optional chocolate chips.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cappuccino Cheesecake I

Oven350
Timeabout 1 hour 5 minutes

Ingredients

Directions

Prepare the crust

  1. Preheat oven to 350.

  2. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.

  3. Bake crust 10 minutes.

Make the batter

  1. Maintain oven temperature.

  2. Combine whipping cream, espresso powder or coffee and vanilla in small bowl; set aside.

  3. Using electric mixer, beat cream cheese in large bowl until smooth.

  4. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.

  5. Beat in flour.

  6. Stir espresso mixture until powder dissolves, beat into cream cheese mixture.

  7. Stir in chocolate chips.

  8. Pour batter over crust.

Bake, chill and serve

  1. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.

  2. Cool on rack for 30 minutes; chill, uncovered for 6 hours.

  3. Cut around cake to loosen.

  4. Release pan sides.

  5. Top with chocolate curls, if desired.

Nutrition, whole recipe (rough)

1001Calories
23 gProtein
42 gFat
128 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Coffeenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Coffee + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

    Shared aroma: sotolon (curry, maple).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Provides the rich, dense body that sets into a creamy, smooth cheesecake texture.
Eggs
Set during baking to give the filling structure and firmness.
Sugar
Sweetens the filling and helps give it a smooth, tender texture.
Graham crackers
Form the crumbly base that holds the cheesecake together.
Semi-sweet chocolate chips
Melt into the batter, adding chocolate flavor and fat richness.
Instant espresso powder or instant coffee powder
Adds coffee aroma and flavor that pairs with the chocolate.

The step that matters

Bake until just set, then cool gradually. Overbaking makes eggs curdle and the filling crack and turn dry. Pulling it when the center is just set lets residual heat finish it gently, and slow cooling and chilling keep the texture smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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