Cappuccino Cheesecake with Nut Crust

Cappuccino Cheesecake with Nut Crust

In this recipe:

based on 2 reviews
This Looks YUMMY!
45 min.
185 min.
12 Servings

Cappuccino Cheesecake with Nut Crust is completely delicious and perfect when you need a special dessert for entertaining. Easy to make. For an elegant finishing touch, sprinkle with cocoa and garnish with whole coffee beans.


  • 1 1/2 cups finely chopped nuts
  • 3 tablespoons butter or margarine, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup boiling water
  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 1 cup sour cream
  • NESTLÉ® TOLL HOUSE® Baking Cocoa
Store Locator »
PREHEAT oven to 325° F.

COMBINE nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch springform pan.

BAKE for 10 minutes. Set crust aside; increase oven temperature to 450° F.

DISSOLVE coffee granules and cinnamon in boiling water. Let sit until cool.

COMBINE cream cheese, 1 cup sugar and flour in large bowl. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture; mix until well blended. Pour over crust.

BAKE for 10 minutes. Reduce oven temperature to 250° F.

BAKE for an additional 1 hour or until edges are set and center still moves slightly. (Top of cheesecake may crack.) Carefully run a knife or spatula around edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa; garnish with whole coffee bean, if desired.

What did you think? Share Your Review »



Thank you for reviewing this recipe.


out of this universe

I made this for friends, some of whome dont even LIKE cheesecake, to serve with the dolce-gusto cappuccinos and macchiatos, and it was absolutely fabulous, everyone raved about it, it was so tasty, Im not even exaggerating when I tell you it was the best cheesecake ever!!!

- CeeCee Sneed from Greensboro, NC

Great dessert---Sad first review

I just had to review this dessert because of the immature and unjust previous review/reviewer. I made this for my boss (he loves coffee) and he did not get to take it home. Everyone at the office gobbled it up. I did make a few variations. I used 1/4 c of espresso instead of the instant coffee and water. Tastes really rich and creamy.

- Jennie from FL

See More Reviews

Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 530
  • Calories from Fat: 400
  • Total Fat: 44g (68% of DV)
  • Saturated Fat: 22g (108% of DV)
  • Cholesterol: 175mg (58% of DV)
  • Sodium: 290mg (12% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 22g
  • Protein: 12g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.