Cappuccino (Mini) Cheesecakes

2
Linda Hoover

By
@TotallyCaffeinated

Found this recipe on the 20 Something Cupcakes blog (here's the linky link 20somethingcupcakes.com/...eesecakes). It looked SO good in her photos (which I also stole) that I have to try it. So I'm saving a copy here.
If you try it before me, please leave a note and tell me all about it!

Rating:

★★★★★ 1 vote

Serves:
8 or more
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • CRUST

  • 1 lb
    creme filled chocolate sandwich cookies (oreos)
  • 1/2 c
    butter, melted
  • FILLING

  • 2 tsp
    instant espresso powder
  • 1 Tbsp
    boiling water
  • 1 lb
    cream cheese (2-8 oz blocks)
  • 1 c
    sugar
  • 1/2 tsp
    salt
  • 3
    eggs
  • 1 c
    semisweet chocolate chips
  • GANACHE

  • 4 oz
    bittersweet chocolate
  • 1/2 c
    heavy cream, cold
  • 2 Tbsp
    light corn syrup
  • 1 tsp
    vanilla extract

How to Make Cappuccino (Mini) Cheesecakes

Step-by-Step

  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.

Printable Recipe Card

About Cappuccino (Mini) Cheesecakes

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American




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