Cappuccino Cheesecake made with OREO Base Cake



48 servings or 4 cheesecakes, 12 slices each

  • Crust

  • 1 lb. OREO Base Cake
  • 12 oz. butter, melted

  • Filling

  • 6 lb. cream cheese, softened
  • 2 lb. sugar
  • 2 lb. sour cream
  • ⅓ cup flour
  • 2 oz. coffee concentrate, thawed
  • 4 tsp. vanilla
  • 16 each eggs

  • White Chocolate Ganache

  • 12 oz. white baking chocolate
  • 8 oz. whipping cream
  • 1 oz. cocoa powder

Nutrition per serving

Calories490 Total fat36 gSaturated fat20 gTrans fat1.5 gCholesterol155 mgSodium350 mgCarbohydrate34 gDietary fiber0 gProtein7 gVitamin A25 %DVVitamin C0 %DVCalcium10 %DVIron8 %DV

Crust: Mix base cake and butter. Press one fourth of the crumb mixture firmly onto bottom and 1/2 inch up side of each of four 9-inch springform pans. Bake at 325°F for 8 min. Cool. Wrap bottoms of pans in foil; set aside.

Filling: Place cream cheese and sugar in 20-qt. mixing bowl fitted with paddle attachment. Beat on low speed until well blended, scraping often to avoid lumps. Add sour cream, flour, coffee and vanilla; mix well. Add eggs, one at a time, mixing on low speed just until blended after each addition.

Pour batter evenly into prepared pans. Place in two full-hotel pans. Add enough hot water to hotel pans to come 2 inches up sides of springform pans.

Bake 1 hour 30 min. or until centers are almost set. Remove from waterbath to wire racks. Cool completely. Refrigerate for at least 4 hours. Run small knife or metal spatula around rim of each pan to loosen cake; remove rims of pans.

White Chocolate Ganache: Melt white chocolate while stirring constantly. Add cream; stir until well blended. Allow ganache to cool to 100 degrees. Pour over top of cheesecake and using a spatula spread ganache over the top and allow to drip down the sides; sprinkle edges lightly with cocoa powder.

Allow ganache to set completely then cut each cheesecake into 12 slices to serve.


Serving suggestion

Serve with a rosette of whipped cream and a chocolate coffee bean with or without the dusting of cocoa powder on the edge.

© Mondelēz International group