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Ingredients
US|METRIC
16 SERVINGS
- 1 pkg. Oreo cookies
- 1/2 cup unsalted butter (melted)
- 1/4 tsp. instant espresso powder (for crust)
- 1 tsp. instant espresso powder (for filling)
- 2 Tbsp. hot water
- 1 pkg. dark chocolate chips (10 oz. per package)
- 5 Tbsp. heavy whipping cream (plus 1 1/2 cups, divided)
- 1 cup confectioners' sugar (for filling)
- 1 pkg. cream cheese (8 oz. per package, softened)
- 1 tsp. ground cinnamon
- 1/2 tsp. cayenne pepper (or paprika)
- 1 cup heavy whipping cream (for topping)
- 4 Tbsp. confectioners' sugar (for topping)
- 1 Tbsp. nonfat dry milk powder
- 1 tsp. vanilla extract
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Directions
- Preheat oven to 325°F. Line bottoms of 2 greased 6 inch springform pans with parchment; set aside. Place cookies in a KitchenAid Food Processor. Pulse until fine crumbs form. Transfer to a medium bowl. Stir in butter and 1/4 teaspoon espresso powder. Reserve 1/4 cup crumb mixture for topping.
- Press remaining crumbs onto bottoms and 2 inches up sides of prepared pans. Place pans on a baking sheet. Bake 5 minutes. Cool on a wire rack.
- Meanwhile, for filling, in a small bowl dissolve 1 teaspoon espresso powder in hot water. In a large microwave-safe bowl, melt chocolate and 5 tablespoons cream; stir until smooth. Cool completely.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol60mg20% |
Sodium65mg3% |
Potassium160mg5% |
Protein2g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber2g8% |
Sugars19g |
Vitamin A15% |
Vitamin C0% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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