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Cappuccino cheesecake

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Ingredients/Components

sugar - 2 Tbsp
cinnamon - 1/4 tsp
eggs - 4 item
pkg
sour cream - 1 c
flour - 3 Tbsp
boiling water - 1/4 c
finely chopped nuts
margarine, melted - 3 Tbsp
Maxwell House instant coffee - 1 Tbsp

How to make cappuccino cheesecake:

Filling:4 (8 oz.) pkg. Philadelphia brand cream cheese, softened1 c. sugar3 Tbsp. flour4 eggs1 c. sour cream1 Tbsp. Maxwell House instant coffee1/4 tsp. cinnamon1/4 c. boiling water Crust: Preheat oven to 325°. Stir together nuts, margarine and sugar. Press onto bottom of a 9-inch spring-form pan. Bake 10 minutes.

Filling: Increase oven temperature to 450°. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules with cinnamon in water. Cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250°. Continue baking 1 hour. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Garnish with whipped topping and chocolate coffee beans, if desired. Yields 10 to 12 servings.

Preparation Time: 25 minutes plus chilling. Cooking Time: 1 hour and 10 minutes.

Recipe categories: Cheesecake, Desserts, Cheese.

Rating:

3.3

Average rating: 3.3, total votes: 3

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