Cappuccino Mini Cheesecakes Recipes

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CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

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

24 Oreo cookies
1/3 cup butter, melted
GANACHE:
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
1 cup heavy whipping cream
1/3 cup coffee liqueur
FILLING:
1 tablespoon instant coffee granules
2 tablespoons dark rum
4 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons all-purpose flour
2 tablespoons ground coffee
3 teaspoons vanilla extract
2 teaspoons molasses
4 large eggs, lightly beaten
TOPPING:
1-1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

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.

MINI CAPPUCCINO CHEESECAKES



Mini Cappuccino Cheesecakes image

This creamy indulgence has only 5 grams of fat per serving. (But after you've taken a bite, you'll want to eat more than one!)

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h48m

Yield 12

Number Of Ingredients 13

4 chocolate wafer cookies, crushed (1/4 cup)
2 containers (8 ounces each) fat-free soft cream cheese
1 package (8 ounces) reduced-fat cream cheese (Neufchâtel) , softened
2/3 cup sugar
1/4 cup fat-free (skim) milk
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons vanilla
3 egg whites
2 tablespoons sugar
1 tablespoon plus 2 teaspoons instant espresso coffee (dry)
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Baking cocoa, if desired

Steps:

  • Heat oven to 300°F. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
  • Beat cream cheeses in medium bowl, using wire whisk, until smooth. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.
  • Reserve 1 1/2 cups of the batter. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended. Carefully spoon about 3 tablespoons coffee batter into each muffin cup. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter. Mix 1 tablespoon sugar and the cinnamon; sprinkle over vanilla batter.
  • Bake about 18 minutes or just until set. Cool 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Run small metal spatula around edge of each muffin cup; remove cheesecakes. Sprinkle with cocoa.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg

MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES



Mini Chocolate Cappuccino Hazelnut Cheesecakes image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 mini cheesecakes

Number Of Ingredients 9

1 1/2 cups crushed chocolate wafers
1/3 cup butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1/3 cup sugar
2 tbsps. Pillsbury BEST® All Purpose Flour
2 large eggs
1 1/2 tsps. vanilla extract
3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1 tbsp. unsweetened cocoa powder

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.

COFFEE LOVER'S MINI CHEESECAKES



Coffee Lover's Mini Cheesecakes image

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

30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons brewed espresso
FILLING:
8 ounces semisweet chocolate
2 tablespoons brewed espresso
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 large eggs, room temperature, lightly beaten
2 cups frozen whipped topping, thawed
24 chocolate-covered coffee beans
Baking cocoa, optional

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.

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

Adopted in the Great RecipeZaar Adoption of 2005 and it is an adoptee I'm proud to call my own. Easy to make with a nice cappuccino flavor. I recommend using espresso powder or 2 Tbls. of instant coffee for a stronger flavor. Enjoy! Family Circle magazine original recipe.

Provided by Marg CaymanDesigns

Categories     Cheesecake

Time 1h45m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 1/2 cups finely chopped nuts
3 tablespoons butter, melted
2 tablespoons sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1/4 cup boiling water
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream

Steps:

  • Crust: Preheat oven to 325 degrees.
  • Stir together nuts, margarine and sugar.
  • Press onto bottom of 9-inch springform pan.
  • Bake 10 minutes.
  • Filling: Turn oven temperature to 450 degrees.
  • Dissolve coffee granules with cinnamon in boiling water and set aside to cool.
  • Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.
  • Add eggs one at a time, mixing well after each addition.
  • Blend in sour cream.
  • Gradually add cooled coffee mixture to cream cheese mixture, mixing until well blended.
  • Pour over crust and bake for 10 minutes.
  • Reduce oven temp to 250 degrees and continue baking 1 hour.
  • Loosen cake from rim of pan and cool before removing rim of pan.
  • Chill and garnish with whipped cream if desired.

CAPPUCCINO CHEESECAKE



Cappuccino Cheesecake image

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

8 whole graham crackers, crushed
5 tablespoons melted unsalted butter
1 1/2 cups sugar
1/2 cup whipping cream
4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder
1 1/2 teaspoons vanilla extract
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
chocolate, shaved into curls (optional)

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.

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