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Cappuccino-kissed Cheesecake
Author/Submitted by: Hershey's Best-Loved Recipes Cookbook
Servings: 16
Categories:
Cheesecakes
/
Chocolate
/
Coffee
/
Desserts
Ingredients: 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 1/2
cup
whipping cream,
chilled
2
tablespoons
powdered sugar 1
teaspoon
instant espresso powder
Directions:
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!) cranew@foothill.net
Formatted by C. Walden (and very nicely done, too!) cranew@foothill.net
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