| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chocolate cookie crumbs |
| 6 |
tb |
Butter or margarine; melted |
| 1 1/4 |
c |
Hershey's® mini kisses; divided |
| 4 |
pk |
(8 oz) cream cheese; softened |
| 2/3 |
c |
Sugar |
| 3 |
|
Eggs |
| 1/3 |
c |
Milk |
| 1 |
tb |
Instant espresso powder |
| 1/4 |
ts |
Ground cinnamon -Espresso Cream— |
| 1/2 |
c |
Whipping cream; chilled |
| 2 |
tb |
Powdered sugar |
| 1 |
ts |
Instant espresso powder |
INSTRUCTIONS
To make the cheesecake: Heat oven to 350° F. Combine cookie crumbs and
butter; press onto bottom and 1 inch up the side of a 9-inch springform
pan. Melt 1 cup mini kisses chocolate in a small saucepan over low heat,
stirring constantly. Combine cream cheese and sugar in a large bowl,
meating on medium speed of mixer until well-blended. Add eggs, milk,
espresso powder and cinnamon; beat on low speed until well-blended. Add
melted mini kisses; beat on medium speed 2 minutes. Spoon mixture into
crust. Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes;
with knife, loosen cake from side of pan. Cool completely; remove side of
pan. Cover. Refrigerate at least 4 hours before serving. To make Espresso
Cream: Beat cold whipping cream, powdered sugar and espresso powder until
stiff. To serve: Garnish with Espresso Cream and remaining 1/4 cup mini
kisses. Cover and refrigerate leftovers. Serves 16.
Recipe by: Hershey's Best-Loved Recipes Cookbook
Posted to MC-Recipe Digest V1 #869 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Oct 26, 1997
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