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Cappuccino-kissed Cheesecake

Author/Submitted by: Hershey's Best-Loved Recipes Cookbook
Servings: 16
Categories: Cheesecakes / Chocolate / Coffee / Desserts

1 1/2  cups  chocolate cookie crumbs
6  tablespoons  butter or margarine, melted
1 1/4  cups  Hershey's mini kisses, divided
4  8 oz pkgs  cream cheese, softened
2/3  cup  sugar
3    eggs
1/3  cup  milk
1  tablespoon  instant espresso powder
1/4  teaspoon  ground cinnamon

---Espresso Cream---
1/2  cup  whipping cream, chilled
2  tablespoons  powdered sugar
1  teaspoon  instant espresso powder

1. To make the cheesecake: Heat oven to 350 F. Combine cookie crumbs and butter; press onto bottom and 1 inch up the side of a 9-inch springform pan. Melt 1 cup mini kisses chocolate in a small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in a large bowl, meating on medium speed of mixer until well-blended. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended. Add melted mini kisses; beat on medium speed 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.

2. To make Espresso Cream: Beat cold whipping cream, powdered sugar and espresso powder until stiff.

3. To serve: Garnish with Espresso Cream and remaining 1/4 cup mini kisses. Cover and refrigerate leftovers.

Formatted by C. Walden (and very nicely done, too!)

Formatted by C. Walden (and very nicely done, too!)

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