Cappuccino Cheesecake Frozen Dessert Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary.
• Beat cream cheese in a large bowl with an electric mixer on low speed until smooth.
• Beat in 1 cup of the milk.
• Add remaining milk, pudding mixes, instant coffee and cinnamon.
• Beat 1 to 2 minutes or until well blended (mixture will be thick).
• Gently stir in 2 cups of whipped topping.
• Spread 1/2 of the pudding mixture over the crackers in pan.
• Arrange more crackers over the pudding or cover the pudding with crushed graham crackers.
• Top with remaining pudding mixture.
• Cover with remaining whipped topping.
• Sprinkle with grated chocolate or sprinkles.
• Freeze 3 hours or overnight. Let sit out of freezer for 20-30 minutes before serving.