CREAMY CAPPUCCINO CHEESECAKE
Enjoy this creamy cappuccino cheesecake - a delightfully rich chocolate and cream cheese dessert flavored with cinnamon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 480, Carbohydrate 37 g, Cholesterol 160 mg, Fat 5, Fiber 0 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 1 1/2 g
DRUNKEN WATERMELON
Steps:
- With a knife, shave off the stem end of the watermelon, just enough so that it sits flat. Cut the top off the watermelon, about 3 inches down. Scoop out half of the watermelon with a melon baller and set aside
- Scoop out remaining watermelon, leaving the rind-bowl. This will be your punch bowl. Transfer scooped out melon (not the melon balls) to a blender and puree; may be done in batches. Push watermelon puree through a strainer to remove pulp and any seeds. Return watermelon water to the watermelon punch bowl. Stir in tequila, triple sec, and melon balls. Top off with lemon-lime soda. Serve cold over ice.
COOKIE BOUQUET
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
- Cut out flower shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
- Decorate with icings. Let the icing dry overnight.
- Place the foam in a basket or large bowl. Insert the cookies into the foam and decorate the top of the foam with Easter grass or tissue paper.
PINK LEMONADE SPRITZER
Steps:
- In a large pitcher, combine vodka and lemonade mix, stirring well. Add pineapple juice, stirring well. Add lemon and lime beverage, stirring well.
- In a shallow dish, add a small amount of water or lemonade spritzer. In another small shallow dish, add desired amount of sanding sugar.
- Dip rims of glasses into liquid mixture and then into sanding sugar to garnish, if desired.
- Divide ice between 6 glasses. Pour lemonade over top. Serve immediately.
ESPRESSO TOFFEE FUDGE
Steps:
- Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
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