Orange Cappuccino Cheesecake

An elegant and flavorful dessert for your next party or get together.

TOTAL TIME:8 hrs. 40 min.



  • Crust:
  • 1 package (9 oz.) chocolate wafer cookies, finely crushed
  • ÂĽ cup butter, melted
  • 2 tsp. instant espresso powder
  • 1 tsp. freshly grated orange zest
  • Filling:
  • 3 packages (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 1 cup semi-sweet chocolate chips, melted, cooled
  • â…” cup orange juice
  • 1 Tbsp. instant espresso powder
  • 2 tsp. freshly grated orange zest
  • 3 large eggs
  • Topping:
  • ½ cup sour cream
  • 2 Tbsp. confectioner’s sugar
  • 1 tsp. espresso powder
  • 1 tsp. orange juice


  1. Heat oven to 325°F. In a small bowl, combine all crust ingredients and mix well. Press crust mixture firmly into the bottom and up the sides of a 9” springform pan.

  2. Bake until crust is set (10 to 12 minutes); cool. In a large bowl, beat cream cheese and sugar until mixture assumes a creamy consistency. Add melted chocolate, orange juice, espresso powder and orange zest; mix well. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared crust. Bake at 325°F for 60 to 70 minutes, or until edges are slightly puffed and center is softly set.

  3. Turn off oven, open oven door halfway and let cheesecake sit in oven for 10 minutes. Remove from oven. Dip a knife in hot water, then use it to to loosen cheesecake from the inside of the pan. Allow cheesecake to cool on counter at least 1 hour.

  4. Place cheesecake in refrigerator to chill for at least 6 hours. Just before serving, stir all topping ingredients together in a small bowl, then spread the mixture over the cheesecake.

  5. Dip a knife or cake server in warm water and use it to slice your cheesecake. Refrigerate leftovers.

  6. Tip: You may use other favorite cookies to make the crust base. Use same amount of crushed cookies.

Nutritional Facts

Per serving: Calories 400, Calories from Fat 240, Total Fat 27g (42% DV), Saturated Fat 15g (75% DV), Trans Fat 1g, Cholesterol 100mg (33% DV), Sodium 290mg (12% DV), Carbohydrates 38g (13% DV), Dietary Fiber 1g (4% DV), Sugars 21g, Protein 6g, Vitamin A 15%, Vitamin C 8%, Calcium 8%, Iron 8%.