The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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Cappuccino Fudge Cheesecake


CAPPUCCINO FUDGE CHEESECAKE
Restaurant Recipe

1 1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
3 tablespoons sugar
1/4 cup butter, melted

Filling:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/4 cup heavy whipping cream
3 tablespoons double mocha cappuccino mix
2 tablespoons all purpose flour
1 1/2 teaspoons pure vanilla extract
3 eggs, lightly beaten
2/3 cup hot fudge ice cream topping, warmed

Cappuccino Cream Topping:
1 cup heavy whipping cream
2 tablespoons double mocha cappuccino mix
1 tablespoon confectioners' sugar
chocolate curls, optional

Place a greased 9 inch springform pan on a double thickness of heavy duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 7 to 9 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 70 to 80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

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