Philadelphia Cappuccino Cheesecake Frozen Dessert 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.

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 FROZEN DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Mix Crust Mix, butter, 2 Tbsp. of the flavored instant coffee and sugar with fork in medium bowl until crumbs are evenly moistened. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture for later use.
• Beat milk, Filling Mix and remaining flavored instant coffee in medium bowl with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Gently stir in COOL WHIP. Spoon 1/3 of the COOL WHIP mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture. Repeat layers twice; cover.
• Freeze 4 hours or until firm. Use foil handles to lift dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve.

PHILADELPHIA-CAPPUCCINO CHEESECAKE FROZEN DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Combine graham crumbs, butter, 2 Tbsp. sugar and 1 tsp. coffee; press 1/2 cup onto bottom of prepared pan.
• Beat cream cheese, remaining sugar and coffee in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread 1/3 of the COOL WHIP mixture over crust; sprinkle with 1/3 of the remaining crumb mixture. Repeat layers twice.
• Freeze 4 hours or until firm. Use foil handles to remove dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve.

CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F Mix walnuts, butter and 2 tablespoons sugar; press firmly onto bottom of 9-inch springform pan. Dissolve instant coffee with cinnamon in boiling water; set aside.
• Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Gradually add coffee mixture, mixing until well blended after each addiion. Blend in sour cream. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45-50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Top with small dollops of whipped topping. Garnish with additional cinnamon, if desired.

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 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 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.