Cappuccino Cheesecake Pie Recipe

4.5 4 9
Cappuccino Cheesecake Pie Recipe
Cappuccino Cheesecake Pie Recipe photo by Taste of Home
Publisher Photo

Cappuccino Cheesecake Pie Recipe

Read Reviews
4.5 4 9
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + chilling

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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eng_Ann_Sabour User ID: 8319108 224094
Reviewed Apr. 4, 2015

"I did it .. It is awesome .. but I put english toffee cuppicino instead of mocha cappuccino also I add some vanilla sugar and I make the crust by crushing some maria biscuits and mix them with melted butter and in relative to the chocolate I put some milk chocolate hersheys kisses at the top after finishing the baking .. we loved it"

MY REVIEW
writethisdown User ID: 7990528 106967
Reviewed Nov. 27, 2014

"Very good! Wonderful side dish for any occassion, quick and easy to make."

MY REVIEW
jkbeachdream07 User ID: 2204987 85394
Reviewed Dec. 19, 2010

"I have trouble with cheesecakes, but this one turned out perfect! It didn't crack on top, it was smooth, and not too sickening sweet. I loved it!"

MY REVIEW
dbkurth User ID: 3709737 160582
Reviewed Oct. 22, 2009

"I added mini chocolate chips to the recipe which made it even better"

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