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In a large mixing bowl, cream butter and
sugars on a low speed until light and
fluffy, about 2 minutes. Add coffee/cocoa/
water mixture, eggs and vanilla; gradu-
ally increase to Speed 4 and mix until well
blended, about 30 seconds. Using Speed
1, add flour mixture and mix until com-
bined, about 30 seconds. Scrape bowl with
a spatula and continue mixing until well
blended, about 30 seconds. Add chocolate
chips and pecans; mix on Speed 2 until just
combined, about 20 to 30 seconds.
Drop by rounded tablespoonfuls, about the
size of a walnut (for ease, you may use a
#40 ice cream scoop), 2 inches apart, on
prepared baking sheets. Bake until golden,
about 16 to 18 minutes. Cool slightly on
baking sheet and then transfer to a wire
rack to cool completely. Store in an airtight
container.
Nutrition information per cookie:
Calories 141 (57% from fat) • carb. 14g • pro. 1g
• fat 9g • sat. fat 4g • chol. 17mg • sod. 86mg
• calc. 8mg • fiber 2mg
CAPPUCCINO CHEESECAKE
Makes 12-16 servings
2 tablespoons instant espresso
powder
1
⁄2 cup half-and-half
cooking spray
3 tablespoons unsalted butter,
cut into
1
⁄2-inch pieces
2
1
⁄2 cups granulated sugar, divided
3
⁄4 cup unbleached, all-purpose flour
1
⁄4 cup unsweetened cocoa
1
⁄2 teaspoon cinnamon
1
⁄4 teaspoon baking powder
1
⁄8 teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese,
at room temperature
4 large eggs*
2 tablespoons cornstarch
2 teaspoons vanilla extract
chocolate curls for garnish,
optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a
9 x 3 inch springform or cheesecake pan
with cooking spray.
Place the butter and
1
⁄4 cup of the sugar in
a medium bowl. Mix on Speed 3 to cream,
1
1
⁄2 minutes. Add flour, cocoa, cinnamon,
baking powder, and salt; mix on Speed 1
until combined, 30 seconds. Add egg yolk
and mix on Speed 1 until crumbly, 15
seconds. Press into bottom of prepared
pan. Bake in preheated 350°F oven for
10 minutes, until slightly puffed (crust may
have cracked appearance; that is normal).
Place on a rack to cool. When the pan is
cool to touch, wrap a sheet of aluminum
foil around the bottom and sides of the pan
so that it comes up at least 2 inches.
Place cream cheeses and remaining sugar
in a large mixing bowl. Beat on Speed 2
until combined and smooth, 2 minutes.
Using Speed 1, add eggs, one at a time,
mixing for 15 seconds after each addition.
Scrape the bowl. Add cornstarch, mix on
Speed 1, 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla
extract; mix on Speed 2 until smooth and
completely combined. Pour the mixture
over the cooled crust. Place the pan in a
larger aluminum pan and place in the oven;
add enough hot water to the outer pan
so that it is
1
⁄2-inch deep. Bake in the pre-
heated 350°F oven for 60 to 70 minutes,
until the cheesecake is pulling away from
the sides of the pan; the center will be jiggly.
Remove from the oven, remove the foil and
let cool completely on a rack. Refrigerate at
least 4 hours before serving. Garnish with
chocolate curls if desired.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
• calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1;
mix for 15 seconds to combine.
*Warm cold eggs safely before using by
placing in a bowl of hot (not boiling) water
for 10 minutes. They will incorporate more
easily into your mixture.
9
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