Creamy Cappuccino Cheesecake Food

CAPPUCCINO CHEESECAKE

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.

CHOCOLATE CAPPUCCINO CHEESECAKE

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.

CAPPUCCINO CHEESECAKE

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.

CARAMEL CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
• In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
• Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

PHILADELPHIA 3-STEP CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Microwave milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

CAPPUCCINO CHEESECAKE

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.

CREAMY CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
• Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
• Bake 45 to 50 minutes or until set.
• Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.

CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
• Combine cream, espresso powder 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 powder 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 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
• Cut around cake to loosen. Release pan sides. Top with curls, if desired.

MOCHA-CAPPUCCINO CHEESECAKE

Steps:

• Crust:.
• Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
• Filling:.
• Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
• Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
• Add eggs and coffee mixture to cream cheese mixture, beating until blended.
• Add cup of melted chocolate chips and heavy cream stirring until mixed.
• Pour into crust.
• Bake at 275º for 1 ½ hours in center of oven.
• Turn oven off and leave cake in for another 45 minutes.
• Take out of oven and cool completely.
• Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
• Topping:.
• In a small saucepan on low heat, combine ½ cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
• Add extra milk as needed for spreading consistency.
• Spoon and gently spread over chilled cheesecake.
• Refrigerate shortly, but not until topping is set.
• Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
• To serve; run sharp knife over scored lines.
• Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.

MARBLED CAPPUCCINO FUDGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

ULTIMATE CAPPUCCINO CHEESECAKE

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.