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Cappuccino Cheesecake Pie

 Cappuccino Cheesecake Pie
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
8 ServingsPrep: 20 min. Bake: 40 min. + chilling


  • 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)
  • 1/4 cup semisweet chocolate chips
  • 1/2 teaspoon shortening


  • 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.