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Ingredientes
- 1 1/2 c. Chocolate cookie crumbs
- 6 Tbsp. Butter or possibly margarine, melted
- 1 1/4 c. Hershey's mini kisses, divided
- 4 pkt (8 ounce) cream cheese, softened
- 2/3 c. Sugar
- 3 x Large eggs
- 1/3 c. Lowfat milk
- 1 Tbsp. Instant espresso pwdr
- 1/4 tsp Grnd cinnamon
- 1/2 c. Whipping cream, chilled
- 2 Tbsp. Powdered sugar
- 1 tsp Instant espresso pwdr
Direcciones
- 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. Heat 1 c. 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 till well-blended. Add in Large eggs, lowfat milk, espresso pwdr and cinnamon; beat on low speed till well-blended. Add in melted mini kisses; beat on medium speed 2 min. Spoon mix into crust. Bake 55 min. Remove from oven to wire rack. Cold 15 min; with knife, loosen cake from side of pan. Cold completely; remove side of pan. Cover. Chill at least 4 hrs before serving. To make Espresso
- Cream: Beat cool whipping cream, powdered sugar and espresso pwdr till stiff. To serve: Garnish with Espresso Cream and remaining 1/4 c. mini kisses. Cover and chill leftovers.
- Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 157 | 63% |
| Total Fat 17.74g | 22% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 154mg | 6% |
| Potassium 75mg | 2% |
| Total Carbs 20.29g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 17.03g | 11% |
| Protein 3.58g | 6% |
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