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Cappuccinokissed Cheesecake


6 hours 20 minutes
Skill Level
1 cheesecake

Pucker up. This cheesecake recipe is cappuccino-kissed, with a shot of espresso and HERSHEY'S MINI KISSES Chips all swirling together in this chocolate cheesecake creation. Top it off with espresso whipped cream and skip the cup of coffee with dessert.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
55 minutes
Cool Time
1 hour
Chill Time
4 hours


  • 1-1/2 cups
    chocolate cookie crumbs
  • 6 Tbsps
    butter or margarine, melted
  • 1-1/4 cups
    HERSHEY'S MINI KISSES Chips, divided
  • 4 packages
    cream cheese (8 oz. each), softened
  • 2/3 cup
  • 1/3 cup
  • 1 Tbsp
    instant espresso powder
  • 1/4 tsp
    ground cinnamon

Step-By-Step Directions

Equipment Needed 
oven oven
pan 9-inch springform pan
saucepan saucepan
bowl bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
chef hat knife
wire rack wire rack
refrigerator refrigerator

Heat oven to 350°F. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.


Melt 1 cup chocolates in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk, espresso powder and cinnamon; beat on low speed until well-blended. Add melted chocolates; beat on medium 2 minutes. Spoon mixture into crust.


Bake 55 minutes. Remove from oven to wire rack. Cool 15 minutes; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.


To serve, garnish with ESPRESSO CREAM and remaining 1/4 cup chocolates. Cover; refrigerate leftover cheesecake. Makes 12 servings.

ESPRESSO CREAM: Beat 1/2 cup cold whipping cream, 2 tablespoons powdered sugar and 1 teaspoon instant espresso powder until stiff.

Additional questions?