COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES
Provided by Food Network
Categories dessert
Time 50m
Yield 12 mini cheesecakes
Number Of Ingredients 9
Steps:
- HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
- BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
- SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
- REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.
CAPPUCCINO CHEESECAKE
Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Just before serving, arrange garnishes over top.
Nutrition Facts : Calories 640 calories, Fat 44g fat (26g saturated fat), Cholesterol 161mg cholesterol, Sodium 319mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
CAPPUCCINO CHEESECAKE
My sister loves cappuccino cheesecake. I baked this for her birthday, and she was one happy camper! Prep time includes chill time.
Provided by yooper
Categories Cheesecake
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
- Bake crust 10 minutes.
- Cool.
- Maintain oven temperature.
- Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
- Beat in flour.
- Stir espresso mixture until power dissolves, beat into cream cheese mixture.
- Stir in chocolate chips.
- Pour batter over crust.
- Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
- Cool on rack for 30 minutes; chill, uncovered for 6 hours.
- Cut around cake to loosen.
- Release pan sides.
- Top with chocolate curls, if desired.
CAPPUCCINO (MINI) CHEESECAKES
Found this recipe on the 20 Something Cupcakes blog (here's the linky link http://www.20somethingcupcakes.com/2011/08/mini-cappuccino-cheesecakes/). It looked SO good in her photos (which I also stole) that I have to try it. So I'm saving a copy here. If you try it before me, please leave a note and tell me all about it!
Provided by Linda Hoover
Categories Other Desserts
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. To make the crusts: Preheat the oven to 350 degrees F. Process the cookies in a food processor fitted with a metal blade until ground to coarse crumbs. Pour in the melted butter and pulse until the mixture is thoroughly combined. Press the mixture over the bottom of eight 4 3/8-inch, 1-cup capacity tartlet pans.
- 2. To make the filling: Combine the espresso powder with the boiling water in a small bowl. Using a mixer fitted with the paddle attachment, combine cream cheese, sugar, salt, and coffee mixture in a large bowl on medium-high speed. Add the eggs all at once and beat on medium-high about 1 minute. Stir in the chocolate chips. Pour the cream cheese mixture over the chocolate crusts, leaving about 1/4 inch at the top for the chocolate ganache. Bake the cakes for 35 to 40 minutes, until the filling is set. Cool for 20 minutes before topping with ganache.
- 3. To make the ganache: Chop the chocolate into small pieces and place in a medium bowl. Heat the cream in a small saucepan until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it is completely melted. Stir in the corn syrup and vanilla. Pour the glaze into a medium pitcher or measuring cup and let it cool for 10 minutes. Pour an even layer of ganache atop the cheesecakes, being sure to cover the cream cheese filling. Refrigerate for at least 4 hours or up to 3 days. Press up on the bottom of the tart pans to release the tarts. Serve chilled.
CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
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