This cheesecake is not hard to make but is impressive. The chocolate
cookie crust filled with cream cheese, chocolate, espresso, cinnamon, etc.
is then topped with an espresso cream. This cake is perfect for
entertaining guests, especially your friends who are cappuccino
aficionados.
CAPPUCCINO CHEESECAKE
1 1/2 cups chocolate cookie crumbs
6 tbsp butter, melted
1 1/4 cups mini milk chocolate chips, divided
4 pkgs (8-oz each) cream cheese, softened
2/3 cup sugar
3 eggs
1/3 cup milk
1 tbsp instant espresso powder
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Combine the cookie crumbs and butter. Press
the mixture into bottom and 1-inch up the side of a 9-inch spring form
pan; set aside.
In a small saucepan, melt one cup of the mini chips over low heat,
stirring constantly. In a large mixing bowl, beat the cream cheese and
sugar together until well blended using medium speed of an electric mixer.
Add eggs, milk, espresso powder, and cinnamon; beat on low speed until
well blended. Add melted chips; beat on medium speed 2 minutes. Spoon into
the crust. Bake 55 minutes. Remove from oven and set on a wire rack to
cool. Cool for 15 minutes then using a knife, loosen cake from the sides
of the pan. Cool completely then remove the side of the pan. Cover cake
and refrigerate at least 4 hours before serving. Before serving, garnish
with the Espresso Cream, recipe follows, and the remaining mini chips.
Espresso Cream: Beat 1/2 cup cold whipping cream, 2 tbsp powdered sugar,
and 1 teaspoon instant espresso powder until stiff.
Enjoy!
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