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.
Heat oven to 350°F. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
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.
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.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.