WHITE CHOCOLATE CARAMEL CAPPUCCINO RECIPES

Steps:

• Put a large plate into the freezer.
• Place candy melts in a microwave safe bowl and heat on high in 30 second increments. Stir in between each heat session, until candy is fully melted.
• Place a spoon full of melted candy into each mold cavity and use the spoon or pastry brush to coat the entire mold cavities, making sure to get all the way up the edges.
• Put mold in freezer for 5 minutes, then remove and repeat step 3 for a second layer of candy coating. Freeze for another 5 minutes.
• Pour remaining melted candy into pastry bag or ziplock bag and snip the end with a scissors.
• Add chocolate melting wafers to a pastry bag or ziplock bag and heat in microwave for 30 second intervals, massaging bag between each heat session, until fully melted. Snip of the end or corner with a scissors.
• Remove candy coated molds and plate from the freezer, and remove white candy half spheres from the mold. Place on chilled plate.
• Add 1 tablespoon of cappuccino mix to 6 of the half spheres.
• Heat the small plate in the microwave for 2 minutes.
• Place one empty half sphere upside down on plate and move around slightly to melt the top layer. Place on top of cappuccino filled sphere and secure the two ends together by piping a bit of white candy at the seam.
• Using the milk chocolate filled pastry bag, drizzle the top of the cappuccino bomb with melted milk chocolate in a back and forth motion. Add sprinkles on top.
• To use, place in mug and pour in 6 oz of hot water or milk. Stir well and enjoy!?

Steps:

• Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
• In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
• Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.