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Home > Recipes > Cappuccino-KISSed Cheesecake

Cappuccino-KISSed Cheesecake Recipe

Cappuccino-KISSed Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S KISSES Brand Milk Chocolates x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 0
Servings per Recipe: 0

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3 eggs
  • 1/4 teaspoon ground cinnamon
  • ESPRESSO CREAM (recipe follows)
  • 1/3 cup milk
  • 1 tablespoon instant espresso powder
  • 4 packages (8 oz. each) cream cheese, softened
  • 2/3 cup sugar
  • 1-1/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates, divided
  • 1-1/2 cups chocolate cookie crumbs
  • 6 tablespoons butter or margarine, melted

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. 16 servings.

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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