Gluten Free Cappuccino Fudge Cheesecake

Brace yourself.

I feel that it is only appropriate to start this post with a disclaimer. Things are about to get a bit ridiculous here and if you have a heart condition, back problems, stomach problems, are under a doctor’s care, do not reach the bottom of sign or have no soul don’t like cheesecake, you might need to stop reading.

For those of you who are gluttons for punishment, let us continue.

I am not a particular fan of dessert, but cheesecake is an entirely different story. I love cheesecake. And I am picky about cheesecake. I’m not into the restaurant kind with the fake whipped cream, it has to be homemade from scratch with some blood, sweat and tears tender love and care mixed in.

This was one of the richest cheesecakes I have ever had. Every bit was absolutely delicious, but after about 3 I needed a break. A break and about a gallon of water and a quick lap or 5 around the house with the dogs. Let me try to break it down for you. There is a chocolate cookie crumb crust with chopped chocolate and butter mixed into it. A Kahlúa fudge ganache that could make angels weep. A espresso and rum-infused cheesecake layer, topped with a vanilla-sour cream layer and then, just for good measure and to make sure you have something to talk to you doctor about during your next physical, there is more Kahlúa ganache.
If you haven’t passed out from reading about all of this yet, congratulations. And rest easy knowing that you have until mid-November to recover and sufficiently brace yourself for the next installment of what shall be known as ‘Obscene, yet Highly Necessary Cheesecakes’.

Cappuccino Fudge Cheesecake (adapted from Smitten Kitchen)


  • 1 package of gluten-free chocolate cookies or wafers
  • 6 ounces semisweet chocolate chips
  • 1/2 cup (packed) dark brown sugar
  • 7 tablespoons hot melted unsalted butter


  • 1 1/2 cups heavy or whipping cream
  • 20 ounces semisweet chocolate chips
  • 1/4 cup Kahlúa or other coffee-flavored liqueur


  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 1 1/2 tablespoons GF all purpose baking mix (I used Bob’s Red Mill)
  • 1 1/2 tablespoons dark rum
  • 3 tablespoons instant espresso powder or coffee crystals (I used instant decaf coffee)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons mild-flavored (light) molasses (I used regular since we couldn’t find light)
  • 3 large eggs


  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
Make Crust:
Finely grind cookies, chocolate chips and brown sugar in processor. Add butter and process until crumbs begin to stick together, about 1 minute. Transfer crumbs to 9-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
Make Ganache:
Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.
Make Filing:
Position rack in middle of oven and preheat to 350°F. Using mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl. Beat in gluten-free flour. Stir rum, espresso powder, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.
Make Topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 to 15 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.

Place left over ganache in piping bag or plastic bag. Decorate cake with ganache. Chill until lattice is firm, at least 6 hours.

8 thoughts on “Gluten Free Cappuccino Fudge Cheesecake

  1. Pingback: Gluten Free Vanilla

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