Cappuccino-KISSed Cheesecake

Cappuccino-KISSed Cheesecake

Pucker up. This cheesecake recipe is cappuccino-kissed, with a shot of espresso and HERSHEY'S MINI KISSES Candies all swirling together in this chocolate cheesecake creation. Top it off with espresso whipped cream and skip the cup of coffee with dessert.

SKILL LEVEL
intermediate
PREP
25 min
BAKE
55 min

Ingredients

  Amount Per Serving % DV *
Calories550
Calories from Fat390
Total Fat44 g68% DV
Saturated Fat25 g125% DV
Trans Fat1 g
Cholesterol170 mg57% DV
Sodium430 mg18% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein9 g
Vitamin A30% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron6% DV
  Amount Per Serving % DV *
Calories550
Calories from Fat390
Total Fat44 g68% DV
Saturated Fat25 g125% DV
Trans Fat1 g
Cholesterol170 mg57% DV
Sodium430 mg18% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein9 g
Vitamin A30% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron6% DV
1-1/4 cupsHERSHEY'S MINI KISSES Brand Milk Chocolates, divided
3 eggs
2/3 cupsugar
6 tablespoonsbutter or margarine, melted
1-1/2 cupschocolate cookie crumbs
4 packagescream cheese (8 oz. each), softened
1 tablespooninstant espresso powder
ESPRESSO CREAM (recipe follows)
1/4 teaspoonground cinnamon
1/3 cupmilk

Directions

  • 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 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.
  • 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.
  • 4. 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.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top