Cappuccino Mini Cheesecakes Recipes

MINI CHOCOLATE CAPPUCCINO HAZELNUT CHEESECAKES

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 (MINI) CHEESECAKES

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.

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.

MINI CAPPUCCINO CHEESECAKES

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.