Chocolate espresso cheesecake
The chocolate and espresso blend beautifully in this recipe.
Preheat oven to 350º F.
Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch spring form pan.
Melt 1 cup Hershey's kisses over low heat in small saucepan, stirring constantly.
Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended.
Add in the melted chocolate and beat an additional 2 minutes.
Spoon the mixture into prepared crust.
Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan.
The side of the pan can be removed after the cheesecake is completely cool.
Cover and place in refrigerator for at least 4 hours before serving.
When it is time to serve, pour a little sauce over and top with fruit.
Preparation time does not include chilling.
You can also top the chocolate espresso cheesecake with more Hershey kisses and espresso cream.
Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm.
Food in U.S.A.
This recipe will help you feel the Cheesecake Factory dining experience at home.