Wilton’s Cappuccino Cheesecake

November 23, 2015

Wilton’s Cappuccino Cheesecake

Looking for a rich and creamy finish to any holiday meal? Look no further than this delicious, coffee-infused cheesecake.

Thanks to our friends at Wilton for joining us in bringing you these 12 Treats of Christmas! 


  • Yield: 10-12 servings



  • 1 1/2 cups graham cracker crumbs
  • 4 Tablespoons butter , melted
  • 2 Tablespoon granulated sugar
  • Vegetable Spray (to keep cake from sticking)


  • 1 Tablespoon hot water
  • 1 Tablespoon instant coffee granules
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon flour
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 1/2 cup hot fudge or chocolate ice cream topping


  1. Preheat oven to 325°F.

Make the crust

  1. Place a large shallow pan of water in bottom of oven.
  2. For crust, lightly grease pan with vegetable pan spray.
  3. Combine crumbs with sugar and melted butter; press into bottom and up sides of pan.
  4. Bake 8 minutes; cool completely.

Make the filling

  1. Lower oven temperature to 250°F.
  2. For filling, combine hot water and instant coffee; stir until dissolved.
  3. In large bowl, beat cream cheese, sugars and flour with electric mixer until smooth and creamy, about 4 minutes.
  4. Add eggs, one at a time, mixing well after each.
  5. Add vanilla, sour cream and coffee mixture; blend well. Pour filling over baked crust.

Bake the cheesecake

  1. Bake 1 hour-1-1/4 hours over a shallow pan filled with water (to keep the cheesecake from cracking) or until filling is set but still jiggles slightly in center when pan is gently shaken.
  2. Turn oven off and with door closed allow cheesecake to remain in oven for 1 hour. Cool on wire rack.
  3. Refrigerate 3-4 hours or overnight.

Prepare to serve

  1. When ready to serve, remove cheesecake from pan.
  2. Heat hot fudge according to package directions. Spoon topping over cheesecake.

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