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Chocolate Cappuccino Cheesecake Recipe

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This recipe for Chocolate Cappuccino Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Thursday, December 6, 2007


1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tbsp. white sugar
1/4 tsp. ground cinnamon

3 (8oz) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1oz.) squares semisweet chocolate
2 tbsp. whipping cream
1 cup sour cream
1/4 tsp. salt
2 tsp. instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 tsp. vanilla extract

1 cup heavy whipping cream
2 tbsp. confectioners' sugar
2 tbsp. coffee-flavored liqueur

1 (1oz) square semisweet chocolate

1. Preheat oven to 350. Butter one 9 or 10 inch springform

2. Combine the chocolate wafer crumbs, softened butter, 2
tbsp. white sugar, and the cinnamon. Mix well and press
mixture into the buttered springform pan, set aside.

3. In a medium 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.

4. Melt the 8 ounces semisweet chocolate with 2 tbsp.
whipping cream in a pan or bowl set over boiling water, stir
until smooth.

5. 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

6. Bake in the center of oven at 350 for 45 minutes. Center
will be soft but will firm up when chilled. Do not overbake.
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. Serves

To make flavored whipped cream: beat whipping cream until
soft peaks form, then beat in confectioner's sugar and 2 tbsp
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




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