Decadent Cappuccino Fudge Cheesecake (Gluten-Free)
Indulge in the rich, luxurious flavors of our Decadent Cappuccino Fudge Cheesecake, crafted for gluten-free enthusiasts. This cheesecake features a luscious chocolate cookie crust, layered with a smooth espresso cheesecake filling that's perfectly balanced between sweetness and the robust flavor of coffee. Topped with a velvety sour cream layer and a luscious chocolate ganache, this dessert is not just a treat but an experience. Each bite delivers a delightful explosion of mocha flavor complemented by the subtle warmth of dark rum and Kahlua. Ideal for special occasions or when you want to impress your guests, this cheesecake is a true labor of love that yields 20 generously sized servings. Remember to take your time and follow the instructions for the best results; your patience will be rewarded with an incredibly rich dessert that will leave everyone craving more!
20
Servings
N/A
Calories
22
Ingredients
Ingredients
Pamela's wheat-free dark chocolate chunk cookies
5 ounces (finely ground)
Kinnikinnick Ktoos chocolate cream cookies
4 ounces (finely ground)
Ghirardelli intense dark espresso escape chocolate
6 ounces (coarsely chopped)
Brown sugar
1/2 cup (packed)
Ground nutmeg
1/8 teaspoon (none)
Unsalted butter
6 tablespoons (melted)
Whipping cream
1 1/2 cups (none)
Bittersweet chocolate
20 ounces (or semisweet, coarsely chopped)
Kahlua
1/4 cup (none)
Cream cheese
32 ounces (room temperature)
Granulated sugar
1 1/3 cups (none)
Gluten-free flour
2 tablespoons (none)
Dark rum
2 tablespoons (none)
Instant espresso powder
2 tablespoons (more to taste)
Ground whole espresso beans
2 tablespoons (or coffee beans)
Vanilla extract
1 tablespoon (none)
Light molasses
2 teaspoons (none)
Large eggs
4 (none)
Sour cream
1 1/2 cups (none)
Sugar
1/3 cup (none)
Vanilla extract
2 teaspoons (none)
Starbucks milk chocolate-covered espresso beans
for garnish (none)
Instructions
1
For the Crust: Preheat the oven to 350°F.
2
In a food processor, finely grind the Pamela's wheat-free chocolate chunk cookies, Kinnikinnick Ktoos chocolate cream cookies, brown sugar, and nutmeg until well combined.
3
Add the melted butter and process until the mixture holds together when pressed. Transfer the crumb mixture to a 10-inch springform pan with 3-inch high sides.
4
Using plastic-wrapped fingers, press the crumb mixture firmly up the sides and along the bottom of the pan evenly.
5
For the Ganache: In a large saucepan, bring the whipping cream to a simmer over medium heat. Remove from heat and add the chopped Ghirardelli or bittersweet chocolate along with the Kahlua.
6
Whisk the mixture until completely smooth and lump-free. Pour approximately 3 cups of the ganache over the bottom of the crust, reserving about 1 cup for later decoration. Chill in the refrigerator for 30-45 minutes, or until set.
7
For the Filling: In a large bowl, beat the cream cheese and sugar using an electric mixer until smooth and creamy. Add the gluten-free flour and continue to mix until well blended.
8
In a separate small bowl, stir together the rum, instant espresso powder, ground coffee, vanilla extract, and molasses until the espresso powder is dissolved. Beat this mixture into the cream cheese mixture.
9
Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl as needed.
10
Pour the filling over the chilled ganache in the crust. Place the cheesecake on a rimmed baking sheet to catch any butter drips during baking.
11
Bake for about 1 hour and 5 minutes, until the top is brown, puffed, and slightly cracked at the edges. If necessary, bake longer, up to 1 hour and 30 minutes, until the center jiggles only slightly.
12
Once baked, remove the cheesecake from the oven and let it cool for 15 minutes. Meanwhile, prepare the topping by whisking together the sour cream, sugar, and vanilla in a medium bowl until fully combined.
13
Pour the sour cream topping over the warm cheesecake, spreading it evenly to cover any cracks. Return to the oven and bake for an additional 10 minutes, or until the topping is set without browning.
14
Allow the cheesecake to cool on a rack before refrigerating for at least 3 hours or until completely cooled. When ready to serve, run a small sharp knife around the edges of the cheesecake to loosen it, then release the springform pan.
15
For the decorative ganache, fill a pastry bag fitted with a star tip with the reserved ganache. If the ganache is too runny, chill it until manageable; if too hard, gently heat until it reaches piping consistency.
16
Pipe a crisscross pattern atop the cheesecake and add rosettes around the edge. Garnish with Starbucks milk chocolate-covered espresso beans, securing them with small dollops of ganache.
17
Chill the cheesecake again until firm, for at least 6 hours, before slicing and serving. Enjoy your decadent creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Decadent Cappuccino Fudge Cheesecake gluten-free?
Yes, this recipe is specifically crafted for gluten-free enthusiasts using wheat-free chocolate chunk cookies and gluten-free flour.
How many servings does this cheesecake yield?
This recipe yields approximately 20 generously sized servings.
What type of cookies are used for the crust?
The crust is made from a blend of Pamela's wheat-free dark chocolate chunk cookies and Kinnikinnick Ktoos chocolate cream cookies.
What size springform pan is required?
You will need a 10-inch springform pan with 3-inch high sides.
What is the recommended oven temperature?
The oven should be preheated to 350°F for the initial baking steps.
Does this recipe contain alcohol?
Yes, the recipe includes Kahlua in the ganache and dark rum in the cheesecake filling.
How do I make the chocolate ganache?
Bring whipping cream to a simmer, remove from heat, add chopped bittersweet chocolate and Kahlua, then whisk until smooth.
How long should I chill the ganache layer before adding the filling?
The ganache layer should be chilled in the refrigerator for 30-45 minutes or until set.
What coffee ingredients are in the filling?
The filling uses a combination of instant espresso powder and ground whole espresso or coffee beans.
What is the purpose of adding molasses to the filling?
Light molasses is added to the coffee and rum mixture to provide a subtle depth and warmth to the mocha flavor.
How should I add the eggs to the cream cheese mixture?
Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl as needed.
Why is a rimmed baking sheet used during baking?
The cheesecake is placed on a rimmed baking sheet to catch any butter drips that might escape the springform pan.
How long does the cheesecake need to bake?
Bake for about 1 hour and 5 minutes to 1 hour and 30 minutes, until the top is brown and the center jiggles only slightly.
What is in the sour cream topping?
The topping consists of sour cream, sugar, and vanilla extract whisked together until fully combined.
How long do I bake the cheesecake after adding the sour cream topping?
Bake for an additional 10 minutes until the topping is set without browning.
How do I properly cool the cheesecake?
Allow it to cool on a rack first, then refrigerate for at least 3 hours before removing the sides of the pan.
How do I remove the cheesecake from the springform pan?
Run a small sharp knife around the edges of the cheesecake to loosen it before releasing the springform latch.
What type of chocolate is recommended for the ganache?
The recipe suggests using Ghirardelli intense dark espresso escape chocolate or bittersweet chocolate.
What tip should I use for piping the decorative ganache?
Use a pastry bag fitted with a star tip to pipe a crisscross pattern and rosettes.
What should I do if my decorative ganache is too runny?
Chill the ganache in the refrigerator until it reaches a manageable piping consistency.
What should I do if my decorative ganache is too hard?
Gently heat the ganache until it softens enough to be piped through the pastry bag.
Are there specific garnishes recommended for the top?
Yes, garnish the cheesecake with Starbucks milk chocolate-covered espresso beans.
How long is the final chilling period before serving?
The cheesecake should be chilled for at least 6 hours after decoration until it is completely firm.
Can I substitute the dark rum in the filling?
While the recipe calls for dark rum, you could likely use a rum extract or additional vanilla, though the flavor profile will change.
Is there any spice in the crust?
Yes, 1/8 teaspoon of ground nutmeg is included in the cookie crumb mixture for the crust.
What temperature should the cream cheese be?
The cream cheese should be at room temperature to ensure a smooth and creamy filling without lumps.
How much ganache is reserved for decoration?
Reserve approximately 1 cup of the prepared ganache for the final piping and decoration.
How do I ensure the crust is even?
The recipe recommends using plastic-wrapped fingers to press the crumb mixture firmly and evenly up the sides and bottom of the pan.
What type of flour is used in the filling?
Two tablespoons of gluten-free flour are used to help stabilize the cream cheese filling.
Does the recipe use both granulated and brown sugar?
Yes, brown sugar is used for the crust, while granulated sugar is used in both the filling and the sour cream topping.