Cappuccino cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.