Cappuccino-Kissed Cheesecake Recipe -
Cappuccino-Kissed Cheesecake Recipe

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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Original recipe makes 1 - 9 inch springform pan Change Servings


  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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Reviews More Reviews

Nov 09, 2003

This is really good!! I have made it many times on special occasions and everyone loves it. A great change from the plain cheesecake.

Feb 25, 2005

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 it was a bit dry, so next time I might try adding some of the milk to it while it melts.


7 Ratings

Mar 28, 2006

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 to rack. I dusted the cheesecake with cocoa powder on top of the delicious espresso cream. Thank you for a great recipe!

Aug 21, 2007

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 espresso cream topping - that was excellent!

Dec 14, 2005

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 last year & has been added to the official dessert list. I also added a touch of cinnamon to my crust. The coffee taste is not overwhelming and the chocolate is not too much for the richness of the cheesecake. Great recipe for special occasions!


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  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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