MAPLE-WALNUT CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
- Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
- Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
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
A walnut crust encases a creamy coffee cheesecake flavored with a hint of cinnamon in this cappuccino-like treat.
Provided by My Food and Family
Categories Dairy
Time 6h35m
Yield Makes 16 servings.
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Mix nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve instant coffee with cinnamon in boiling water.
- Remove crust from oven. Increase oven temperature to 450°F. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust.
- Bake 10 min. Reduce oven temperature to 250°F. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of COOL WHIP. Garnish with a sprinkle of additional cinnamon, if desired.
Nutrition Facts : Calories 420, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 145 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CAPPUCCINO CHEESECAKE
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
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.
CLARE'S CAPPUCCINO WALNUT CHEESECAKE
Make and share this Clare's Cappuccino Walnut Cheesecake recipe from Food.com.
Provided by Alisa Lea
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine walnuts, 2 tablespoons of sugar, and butter in a bowl and mix well. Pour mixture into 9-inch springform pan and press onto bottom. Set aside.
- In a food processor combine cream cheese and the rest of the cup of sugar. Mix until light and fluffy and completely combines.
- Add flour and eggs, one at a time.
- Add sour cream and cinnamon.
- Dissolve the instant coffee into the espresso, then add to cream cheese mixture.
- Pour into the pan and bake for approximately one hour. Shake gently to test. Cake will be firm when done. Top will be lightly browned. Cool completely.
- Combine remaining ingredients, heat and stir until melted. Drizzle topping over cooled cheesecake. Chill before serving.
Nutrition Facts : Calories 6512.8, Fat 533.4, SaturatedFat 266, Cholesterol 1973.8, Sodium 3631.7, Carbohydrate 383.8, Fiber 21.7, Sugar 326.5, Protein 110.2
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.
ULTIMATE CAPPUCCINO CHEESECAKE
Skip your after-dinner coffee and indulge in a piece of this coffee-and-cinnamon-spiked cheesecake instead. It relies on creamy Italian mascarpone cheese for its smooth texture. Submitted for RSC#12 Desserts contest.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F.
- Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
- Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
- In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
- Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
- Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
- Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.
WALNUT BROWNIE CHEESECAKE
This recipe is one of my Adoptees. After making it, I felt it needed something to perk it up a bit and Chocolate Fluff Icing recipe#81988 was a perfect addition. This cheesecake has a different texture than traditional cream cheese cheesecakes but delicious none the less. Enjoy!
Provided by Pamela
Categories Cheesecake
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease sides of 8 or 9-inch springform pan.
- Combine crust ingredients; mix well.
- Press evenly over bottom of pan.
- Chill while preparing filling.
- In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
- Add eggs, one at a time; beat until smooth.
- Stir in walnuts.
- Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
- Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
- Cool completely; chill at least 4 hours.
- If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
Nutrition Facts : Calories 380.6, Fat 18.8, SaturatedFat 7.6, Cholesterol 90.8, Sodium 280.3, Carbohydrate 40.2, Fiber 1.6, Sugar 28.4, Protein 15.5
COFFEE & WALNUT CHEESECAKE
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
Provided by Jane Dunn
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
- For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
- To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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