15 Calories per teaspoon

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Orange Cappuccino Cheesecake

An irresistibly-delicious, birthday party-elegant cheesecake with espresso, chocolate and orange. With orange segments and chocolate leaves as garnish.

Ingredients List

Orange Cappuccino Cheesecake
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  • 1 - (7 oz) pkg. oval-shaped, chocolate-filled, orange-flavored sandwich cookies, crushed
  • 1 tablespoon - instant coffee or espresso powder
  • 1 teaspoon - grated orange peel
  • 3 tablespoons - butter or margarine, melted


  • 3 - (8 oz) pkgs. cream cheese, softened
  • 1 cup - Domino® Granulated Sugar
  • 1 - (6 oz) pkg. semi-sweet chocolate chips, melted
  • 1/2 cup - frozen orange juice concentrate, thawed
  • 3 tablespoons - strong coffee or coffee liqueur
  • 1 tablespoon - instant coffee or espresso powder
  • 2 teaspoons - grated orange peel
  • 3 - eggs


  • 1 - (8 oz) container sour cream
  • 1/2 cup - Domino® Confectioners Sugar
  • 1 tablespoon - instant coffee or espresso powder
  • 1 tablespoon - frozen orange juice concentrate, thawed
  • Chocolate curls or leaves
  • Fresh or canned orange segments


Preheat oven to 325°F. Combine all crust ingredients in small bowl: mix well. Press firmly on bottom and slightly up sides of 9-inch springform pan. Bake 13 to 15 minutes or until crust is slightly puffed and light brown.

Beat cream cheese and sugar in large bowl until smooth and creamy. On low speed, slowly add remaining filling ingredients except eggs. Beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each addition. Pour into partially baked crust. Bake at 325°F for 50 to 60 minutes or until softly set in center and slightly puffed at edges. Remove from oven: cool 10 minutes. Meanwhile, combine all topping ingredients in small bowl; mix well. Spread topping over cheesecake. Continue baking 15 to 20 minutes or until topping is just set. Cut around edge of cheesecake to loosen from pan. Cool 1 hour. Refrigerate until completely chilled. Garnish with chocolate curls or leaves and orange segments.

Serves 12.

Quick Tip

For reduced fat version, substitute 70% spread margarine for the butter in the crust. Substitute non-fat cream cheese for the cream cheese, and 3/4 cup refrigerated or frozen non-fat egg product, thawed, (adding 1/4 cup at a time) for the 3 eggs in the filling. Substitute non-fat sour cream for the sour cream in the topping. Proceed as directed.