Cappuccino Cheesecake

Cappuccino Cheesecake
20 min
1 hr
12 servings
  • Cappuccino Cheesecake is a most elegant dessert and is sure to please family and friends!

Key Ingredients

A blue bottle of Coffee mate French Vanilla Creamer with a red cap and blue label above a mug of coffee and vanilla beans.
Coffee mate®

French Vanilla Liquid Coffee Creamer

32 oz. Bottle


  • 1 3/4 cups (about 18 cookies total) crushed chocolate cookies
  • 1/2 cup granulated sugar, divided
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup Coffee mate® French Vanilla Flavor Liquid Coffee Creamer
  • 4 large eggs
  • 6 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/4 cup all-purpose flour
  • 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 container (16 ounces) sour cream, at room temperature

Make It

Step 1

Preheat oven to 350º F.

Step 2

Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.

Step 3

Bake for 5 minutes.

Step 4

Beat cream cheese and Coffee mate French Vanilla Flavor Liquid in large mixer bowl until creamy. Combine eggs and coffee granules in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.

Step 5

Bake for 45 to 50 minutes or until edges are set but center still moves slightly.

Step 6

Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in sour cream. Spread over top of cheesecake.

Step 7

Bake for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

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