Cappuccino Cream Cheese Brownies
1.. 4 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate
2.. 3/4 cup butter or margarine
3.. 2 1/3 cups sugar, divided
4.. 5 eggs, divided
5.. 3 tablespoons MAXWELL HOUSE Instant Coffee, any variety
6.. 1 teaspoon vanilla
7.. 1 1/4 cups flour
8.. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
9.. 2 tablespoons flour
10.. 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Microwave chocolate and butter in large
microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until
chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs,
coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread
into greased foil-lined 13x9-inch baking pan.
Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp. Flour
and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl
with knife to marbleize.
Bake 40 minutes or until toothpick inserted in center comes out with
fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into 24 squares. Store leftover
brownies in refrigerator.
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Hot Cappuccino Float
1/4 cup fat free no-sugar-added vanilla ice cream 1 envelope GENERAL
FOODS INTERNATIONAL COFFEES Sugar Free Cappuccino, any flavor 1 cup hot fat
free milk
Place ice cream in large cup or mug. Prepare Cappuccino as directed on
package, substituting hot milk for the water. Pour over ice cream. Serve
immediately.
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Cappuccino Bars
1.. 15 HONEY MAID Honey Grahams
2.. 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3.. 3 1/2 cups cold milk, divided
4.. 3 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding &
Pie Filling
5.. 1 tablespoon MAXWELL HOUSE Instant Coffee
6.. 1/4 teaspoon ground cinnamon
7.. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
8.. 1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, grated
1.. Arrange half of the grahams in bottom of 13x9-inch pan, cutting
grahams to fit if necessary.
2.. Beat cream cheese in large bowl with electric mixer on low speed
until creamy. Gradually add 1 cup of the milk, beating until well blended. Add
remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon.
Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir
in 2 cups of the whipped topping.
3.. Spread half of the pudding mixture over grahams in pan; arrange
remaining grahams over pudding. Cover with remaining pudding mixture; top with
remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours
or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.
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PHILADELPHIA(R) New York Cappuccino Cheesecake
1.. 1 cup chocolate wafer cookie crumbs
2.. 3 tablespoons sugar
3.. 2 tablespoons butter or margarine, melted
4.. 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
5.. 1 cup sugar
6.. 3 tablespoons flour
7.. 1 tablespoon vanilla
8.. 3 eggs
9.. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
10.. 1 tablespoon MAXWELL HOUSE Instant Coffee
11.. 3 tablespoons coffee flavored liqueur
Preheat oven to 350 degrees F if using a silver 9-inch springform pan (or
to 325 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3
Tbsp. Sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with
electric mixer on medium speed until well blended. Add eggs, 1 at a time,
mixing on low speed after each addition just until blended. Add sour cream; mix
well. Stir instant coffee granules into liqueur until dissolved. Blend into
batter. Pour over crust.
Bake 1 hour and 5 min. To 1 hour and 10 min. Or until center is almost
set. Run knife or metal spatula around rim of pan to loosen cake; cool before
removing rim of pan. Refrigerate 4 hours or overnight. Store leftover
cheesecake in refrigerator.
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