Mocha Espresso Cheesecake Cups Recipe Mocha Espresso Cheesecake Cups Recipe

Heat oven to 325ºF. Place 6 (1-cup capacity) ovenproof coffee cups into a 13 x 9-in. baking pan. Bring milk and espresso powder to a simmer over medium heat; whisk to blend. Remove from heat; add chocolate. Let stand 3 minutes; stir until smooth. Stir in liqueur and salt. Let cool to room temperature.

Bring a kettle of water to a boil. Place cream cheese and sugar in food processor; process until creamy. Add eggs and vanilla; process until smooth. Pour into a 1-qt glass measure; whisk in chocolate mixture until blended. Pour mixture into cups, filling each about 2/3 full. Fill baking pan with enough boiling water to come halfway up sides of cups.

Bake 40 minutes, or until just set and slightly soft in centers. Transfer baking pan to wire rack; cool cups in water bath until just warm to the touch.

Topping: Whip cream with confectioners’ sugar until very soft peaks form. Spoon over each serving and dust with cinnamon.

Heat oven to 325ºF. Place 6 (1-cup capacity) ovenproof coffee cups into a 13 x 9-in. baking pan. Bring milk and espresso powder to a simmer over medium heat; whisk to blend. Remove from heat; add chocolate. Let stand 3 minutes; stir until smooth. Stir in liqueur and salt. Let cool to room temperature.

Bring a kettle of water to a boil. Place cream cheese and sugar in food processor; process until creamy. Add eggs and vanilla; process until smooth. Pour into a 1-qt glass measure; whisk in chocolate mixture until blended. Pour mixture into cups, filling each about 2/3 full. Fill baking pan with enough boiling water to come halfway up sides of cups.

Bake 40 minutes, or until just set and slightly soft in centers. Transfer baking pan to wire rack; cool cups in water bath until just warm to the touch.

Topping: Whip cream with confectioners’ sugar until very soft peaks form. Spoon over each serving and dust with cinnamon.