Cappuccino Fudge Cheesecake

Yield: Serves 12

Prep Time: 20 minutes

Cook: 5 hours

Cappuccino Fudge Cheesecake has a crunchy chocolate crust, creamy coffee cheesecake filling, and a rich chocolate ganache on top. Absolutely mouthwatering! [caption id="attachment_7515" align="aligncenter" width="600"] Cappuccino Fudge Cheesecake[/caption] Just a...

13 Responses to “Cappuccino Fudge Cheesecake”

  1. #
    Caroline — September 26, 2011 at 1:08 pm

    I've never had a fire in the oven (knock on wood) but I'm glad everything was okay. Plus, this cheesecake makes up for everything. It looks amazing! πŸ™‚

  2. #
    soniarumzi — September 26, 2011 at 4:34 pm

    Yummy Tessa! And excitement to boot! Glad you are alright!

  3. #
    Jerry Ko — September 26, 2011 at 6:09 pm

    Wow this cheesecake is no joke. I am ready to dig in to a nice big slice with a cup of coffee. I love the stunning photo and the recipe. I cant wait to try this out. Thanks for sharing this post!

  4. #
    Sasha — September 26, 2011 at 6:47 pm

    Sorry to hear about your oven! This cheesecake made life feel a lot better though i bet πŸ™‚ its beauutifullll!

  5. #
    seentvcanada — September 26, 2011 at 6:48 pm

    What a delicious combination of two of my favorite things – Capucchino's and Fudge .. mmmmmm!


  6. #
    JenSchall — September 26, 2011 at 8:29 pm

    Wow… That oven story is just crazy! I suddenly have this impulse to go scrub every ounce of grease off of my oven! However, I might just consider baking this cheesecake instead. It looks absolutely incredible!

  7. #
    Erin Green — September 27, 2011 at 3:41 am

    Whoa! That would have been scary as heck! I might never use the oven again . . .

  8. #
    Emily — September 28, 2011 at 3:04 am

    Sorry about your oven! But this cheesecake sound fantastic.

  9. #
    Liz - Chef Basket — November 22, 2011 at 7:41 pm

    This looks so delicious that I can almost take it by looking at the photos. This would be a great desert for Thanksgiving this week.

  10. #
    Taylor — November 15, 2012 at 8:05 pm

    This was divine! Seriously, so happy with the result! Thank you for sharing!

  11. #
    Luciana — January 26, 2016 at 3:39 pm

    Hi Tessa!! I need your help please! I live in Peru, so here we don’t use pounds. πŸ™ I usually use the converter, but I don’t know what do you mean with the 11/4 pounds of semisweet chocolate chips in the ganache. I love every recipe you share! You have a big fan here in Peru :))).
    Thanks a lot!

  12. #
    Briyit — July 27, 2017 at 12:32 pm

    I made it and is so delicious thank you!


  1. Pingback: Kahlua Cheesecake | Scrumptious and Sumptuous

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join me now: The Magic of Baking Online Class  Learn More