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  • PHILADELPHIA® New York Cappuccino Cheesecake

PHILADELPHIA® New York Cappuccino Cheesecake

(17) 16 Reviews
Prep Time
Total Time

16 servings

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

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What You Need

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Make It

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  • 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.
Please use alcohol responsibly.

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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 420
Total fat 31g
Saturated fat 19g
Cholesterol 130mg
Sodium 370mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 20g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dave0401 |

    A great variation on the classic New York Style cheesecake. Always a hit with everyone.

  • moxieme63 |

    Fabulous! Love the taste and texture. The only changes I made was to the crust. There was no chocolate graham available in my area so I tried chocolate animal crackers and made extra to have enough to cover bottom and sides. Also, I ended up with more batter than what would fit in a 9-inch pan and ended up with 3 ramekins of cheesecake. Next time, I'll use a 10-inch springform pan.

  • mzm1219 |

    It is delicious, rich, creamy. Easy to make. However, I baked it much longer than recommended. I did use a non-stick pan and lowered the oven temp as suggested. I baked for 1 hr. 05, checked to see if all was set but the middle. No- total jello look. Then 1 hr. 10 min. Same. I actually ended up baking this for an addition 20-30 minutes. The top was much darker than in the photo. It didn't crack though. Someone told me to lightly grease the sides of the spring form pan so it would pull away easily when rising and this would help keep it from cracking. It did. Anyhow, when I finally took it out of the oven, the top was a much darker brown. I was concerned that it would be overdone and the crust burnt - but it wasn't. Also, next time I might add one more tablespoon of butter or margarine to the crust to help it hold together better.

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