Cappuccino Cheesecake
From lisamariecr 14 years ago
- 70 minutes to make
- Serves 16
A walnut crust encases a creamy coffee cheesecake flavored with a hint of cinnamon in this cappuccino-like treat.
Ingredients
- 1 1/2 cups finely chopped walnuts shopping list
- 3 tablespoons butter or margarine, melted shopping list
- 2 tablespoons sugar shopping list
- 4 (8 ounce) packages cream cheese, softened shopping list
- 1 cup sugar shopping list
- 3 tablespoons flour shopping list
- 4 eggs shopping list
- 1 cup sour cream shopping list
- 1 tablespoon instant coffee shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 cup water shopping list
- 1 1/2 cups thawed whipped topping shopping list
How to make it
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
- Mix walnuts, butter and 2 Tbsp. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool.
- Increase oven temperature to 450 degrees F.
- Beat cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Blend in sour cream.
- Dissolve instant coffee with cinnamon in water; cool.
- Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
- Bake 10 min. Reduce oven temperature to 250 degrees F.
- Bake an additional 1 hour or until center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.
People Who Like This Dish 4
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brianna
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" It was excellent "