Cappuccino Cheesecake Frozen Dessert Recipes

CAPPUCCINO CHEESECAKE FROZEN DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Mix Crust Mix, butter, 2 Tbsp. of the flavored instant coffee and sugar with fork in medium bowl until crumbs are evenly moistened. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture for later use.
• Beat milk, Filling Mix and remaining flavored instant coffee in medium bowl with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Gently stir in COOL WHIP. Spoon 1/3 of the COOL WHIP mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture. Repeat layers twice; cover.
• Freeze 4 hours or until firm. Use foil handles to lift dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve.

CAPPUCCINO CHEESECAKE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Just before serving, arrange garnishes over top.

PHILADELPHIA-CAPPUCCINO CHEESECAKE FROZEN DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Combine graham crumbs, butter, 2 Tbsp. sugar and 1 tsp. coffee; press 1/2 cup onto bottom of prepared pan.
• Beat cream cheese, remaining sugar and coffee in medium bowl with mixer until blended. Gently stir in COOL WHIP. Spread 1/3 of the COOL WHIP mixture over crust; sprinkle with 1/3 of the remaining crumb mixture. Repeat layers twice.
• Freeze 4 hours or until firm. Use foil handles to remove dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve.

FROZEN CAPPUCCINO BARS

Steps:

• Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary.
• Beat cream cheese in a large bowl with an electric mixer on low speed until smooth.
• Beat in 1 cup of the milk.
• Add remaining milk, pudding mixes, instant coffee and cinnamon.
• Beat 1 to 2 minutes or until well blended (mixture will be thick).
• Gently stir in 2 cups of whipped topping.
• Spread 1/2 of the pudding mixture over the crackers in pan.
• Arrange more crackers over the pudding or cover the pudding with crushed graham crackers.
• Top with remaining pudding mixture.
• Cover with remaining whipped topping.
• Sprinkle with grated chocolate or sprinkles.
• Freeze 3 hours or overnight. Let sit out of freezer for 20-30 minutes before serving.

CAPPUCCINO CHEESECAKE

Steps:

• Crust: Preheat oven to 325 degrees.
• Stir together nuts, margarine and sugar.
• Press onto bottom of 9-inch springform pan.
• Bake 10 minutes.
• Filling: Turn oven temperature to 450 degrees.
• Dissolve coffee granules with cinnamon in boiling water and set aside to cool.
• Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.
• Add eggs one at a time, mixing well after each addition.
• Blend in sour cream.
• Gradually add cooled coffee mixture to cream cheese mixture, mixing until well blended.
• Pour over crust and bake for 10 minutes.
• Reduce oven temp to 250 degrees and continue baking 1 hour.
• Loosen cake from rim of pan and cool before removing rim of pan.
• Chill and garnish with whipped cream if desired.