cappuccino cheesecake

10 servings
1½ cup Finely Chopped Nuts
2 tablespoons Sugar
3 tablespoons Margarine, Melted
32 ounces Cream Cheese, Softened
1 cup Sugar
3 tablespoons Unbleached All-purpose Flour
4 eaches Large Eggs
1 cup Sour Cream
1 tablespoon Instant Coffee Granules
¼ teaspoon Cinnamon
¼ cup Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and whole coffee beans if desired.

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