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Cappucccino Cheesecake Recipe

Ingredients

How to make it

  • Oven 325
  • Wrap bottom and sides of 9 “ springofrm pan with heavy duty foil
  • In medium bowl, stir together crumbs and butter until crumbs are evenly moistened/. Press evenly on bottom and up 1” on sides of pan
  • Bake 8 mins or until set.
  • Cool on wire rack
  • In large bowl beat cream cheese, marscapone and sugar at low for 2 mins or until smooth
  • Beat in flour, beat in 2 eggs, repeat with remaining 2 eggs
  • Scrape down bowl, beat in vanilla
  • Reserve 2 C batter in another medium bowl
  • In small bowl dissolve coffee in 2 T of cream, stir into reserved butter
  • Stir remaining 1 T cream and 2 t cinnamon into batter in large bowl until completely blended, pour into crust
  • Place pan in water bath to prevent cracking; bake 40 min
  • Slide oven rack out several inches; pour reserved coffee batter evenly over cheesecake; bake 20 minutes or until edges or slightly puffed and top is dry
  • Center should move slightly, but not ripple
  • Remove from bath, remove foil; cool on rack about 2 hours
  • Sprinkle with cinnamon and refrigerate 6 hours before serving
  • Can be made up to 3 days ahead store covered/refrigerated

Reviews & Comments 2

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  • zena824 16 years ago
    I agreee.....Awesome..
    Was this review helpful? Yes Flag
    " It was excellent "
    leroux ate it and said...
    What a fabulous recipe!!!
    Was this review helpful? Yes Flag

The Cook

pat2me Nashua, NH

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