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Cappuccinokissed Cheesecake

Cappuccinokissed Cheesecake

Details

Timing
Timing
Total:
6 Hr. 20 Min.
Bake:
55 Min.
Prep:
25 Min.
Skill Level:
Intermediate
Yields:
1 cheesecake

Creamy, dreamy and positively chocolaty — that's how we describe this cappuccino cheesecake. You don't need a cup of coffee with dessert when you have this Cappuccino Cheesecake recipe to make and enjoy. The secret ingredient is instant espresso powder! A shot of espresso and HERSHEY'S MINI KISSES Chips swirl together in this chocolate cheesecake creation, topped with espresso whipped cream for added deliciousness.  Love espresso in desserts? Try this Espresso-Filled Mini Cakes recipe next.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
55 minutes
Cool Time
1 hour
Chill Time
4 hours

Ingredients

  • 1-1/2 cups
    chocolate cookie crumbs
  • 6 Tbsps
    butter or margarine, melted
  • 1-1/4 cups
    HERSHEY'S MINI KISSES Chips, divided
  • 4 packages
    cream cheese (8 oz each), softened
  • 2/3 cup
    sugar
  • 1/3 cup
    milk
  • 1 Tbsp
    instant espresso powder
  • 1/4 tsp
    ground cinnamon
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven oven
pan 9-inch springform pan
saucepan saucepan
bowl bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
chef hat knife
wire rack wire rack
refrigerator refrigerator
1

Heat oven to 350°F. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

2

Melt 1 cup chocolates in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended. Add melted chocolates; beat on medium 2 minutes. Spoon mixture into crust.

3

Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.

4

To serve, garnish with ESPRESSO CREAM and remaining 1/4 cup chocolates. Cover; refrigerate leftover cheesecake. Makes 12 servings.

ESPRESSO CREAM: Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until stiff.

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