Cappuccino Cheesecake
Nutty crust with creamy and silky cheesecake.
Yield
6 servingsPrep
20 minCook
2 hrsReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| base | |||
| 1 ½ | cups |
nuts
finely chopped |
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| body | |||
| 32 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ¼ | cup |
water
cold |
|
| 1 | tablespoon |
instant coffee
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| base | |||
| 355 | ml |
nuts
finely chopped |
|
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| body | |||
| 924.8 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 59 | ml |
water
cold |
|
| 15 | ml |
instant coffee
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325, 10 minutes.
BODY: 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. Bring water to boil.
Add coffee granules and cinnamon; stir until dissolved.
Cool; gradually add to cream cheese mixture, mixing until well blended.
Pour over crust.
Bake at 450, 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 cream and whole coffee beans, if desired.
