Cappuccino-Kissed Cheesecake

Cappuccino-Kissed Cheesecake

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"This rich coffee-flavored cheesecake is baked in a chocolate cookie crust and topped with espresso cream."
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servings 463 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 34.4 g
  • 53%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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 Mini Kisses 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 Mini Kisses; 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. Cover; refrigerate leftover cheesecake.
  4. To serve, garnish with Espresso Cream and remaining 1/4 cup Mini Kisses. Cover; refrigerate leftover cheesecake. 16 servings.
  5. 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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This is really good!! I have made it many times on special occasions and everyone loves it. A great change from the plain cheesecake.

This was great - rich, but not too rich. The coffee and chocolate flavours complemented each other nicely. I had a bit of trouble blending the melted chocolate into the rest of the mixture as ...

Absolutely fabulous! Everyone loved it. I noticed it started to crack on edges after 45 minutes in the oven so I turned the oven off and left oven door open for about 10 minutes and tranferred t...

This was good, but could have been a little sweeter. While I don't think I'll ever make this particular cheesecake again, I am going to have too find something to else to serve with that espres...

Velvety smooth cheesecake with subtle flavors that work quite well together! I decorated mine with homemade whipped cream & chocolate covered espresso beans. This was a huge hit at Christmas l...

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