Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Ingredients

For the Crust
2 ½ cups Chocolate Teddy Grahams crumbs
¼ cup granulated sugar
8 tablespoons salted butter, melted

For the Filling
1 ½ pounds cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
3 large egg yolks, room temperature
4 ounces chilled espresso
¼ cup heavy whipping cream
2 teaspoons pure vanilla extract

For the Topping
1 ½ cups sour cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract

Instructions

The perfect cheesecake starts with room-temperature ingredients. Make sure your cream cheese, eggs, and heavy cream are all fully softened before you begin mixing. For a smoother texture, take your time whipping the cream cheese until it’s completely free of lumps. When slicing, dip your knife in hot water and wipe it clean between each cut for those pristine slices that leave a lasting impression. And remember, cheesecake always tastes better the next day, once the flavors have had time to meld.

Serves 8 to 12

Preheat oven to 325°F

For the Crust
Combine the Chocolate Teddy Grahams crumbs, sugar, and melted butter in a medium-sized mixing bowl.
Pour the crust mixture into a 9-inch springform pan. Starting from the center, press the crust firmly onto the bottom, moving excess crumbs toward the outer edge. Press the remaining crust up the sides of the pan.
Place the pan on a baking sheet and bake for 8 minutes. Remove from the oven and let cool while preparing the filling.

For the Filling
Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high for 1 minute, then scrape down the sides and bottom of the bowl with a rubber spatula. Repeat this process three times to ensure the cream cheese is smooth and fluffy.

Add the sugar to the whipped cream cheese and beat on high for 3 minutes, scraping the bowl every minute.
While beating, add the eggs one at a time, mixing well after each addition. Then add the egg yolks one at a time, mixing thoroughly.

Scrape down the bowl again and make sure there are no lumps in your batter. Continue beating if necessary until smooth.
Reduce the mixer speed to low and add the espresso, heavy cream, and vanilla extract. Mix just until the liquids are incorporated.

Pour the filling into the cooled crust and place the springform pan on a baking sheet.
Bake on the center rack for 60–70 minutes. When done, the center will just barely jiggle when you tap the side of the pan.

Using a Water Bath: For a smooth, crack-free texture, place the springform pan inside a larger baking pan and pour hot water halfway up the sides before baking.

Remove from the oven and let cool for 2 hours before adding the topping.

For the Topping
Combine the sour cream, confectioners’ sugar, and vanilla in a medium-sized bowl. Keep cold until ready to use.

After the cheesecake has cooled for 2 hours, spread the sour cream mixture evenly over the top. Cover lightly and refrigerate for at least 12 hours before serving.

Storing and Serving
The cheesecake is best when made a day in advance. Allow it to rest for at least 24 hours before serving to let the flavors fully meld. When serving, remove from the refrigerator about 15 minutes before slicing for the creamiest texture.


Options for Enhanced Flavor and Texture

Crust Enhancements

  • Add 1 tablespoon of finely ground espresso beans to the crust mixture for a richer, deeper flavor.
  • Swap salted butter for unsalted butter if you prefer a more savory note.

Filling Enhancements

  • Replace ½ pound of the cream cheese with mascarpone cheese for a silkier, more luxurious texture.
  • Add 1 to 2 teaspoons of high-quality espresso powder for intensified coffee flavor.
  • Swirl 4 ounces of melted dark chocolate (preferably 70% cacao) into the filling before baking for a marbled effect.
  • Drizzle salted caramel sauce over the top before serving for an extra layer of decadence.

Topping Enhancements

  • Fold ½ cup of lightly sweetened whipped cream into the sour cream topping for a softer, silkier finish.
  • Add 1 teaspoon of finely ground espresso powder or 1 tablespoon of Kahlúa to the topping for a coffee-infused touch.

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more