Cappuccino Cheesecake Pie Recipe

Cappuccino Cheesecake Pie Recipe photo by Taste of Home

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With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine's Day or any time at all.—Elisa Pellegriti, Florida, New York

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Cappuccino Cheesecake Pie Recipe

Prep: 20 min. Bake: 40 min. + chilling

Yield: 8 Servings

20 40 60

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 envelope mocha cappuccino mix (1/4 cup)
2 eggs, lightly beaten
1/4 cup milk
1 extra-servings-size graham cracker crust (9 ounces)
GARNISH:
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening

Directions

In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust.
Bake at 325° for 40-45 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour.
Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers. Yield: 8 servings.

Originally published as Cappuccino Cheesecake Pie in Quick Cooking January/February 2006, p53