Cappuccino Cheesecake

by Fred Ball

Servings: 10 servings

INGREDIENTS

Crust:
1-1/2 cup nuts, finely chopped
2 tbsp. sugar
3 tbsp. margarine, melted

Filling:
32 oz. cream cheese, softened
1 cup sugar
3 tbsp. unbleached all-purpose flour
4 large eggs
1 cup sour cream
1 tbsp. instant coffee granules
1/4 tsp. cinnamon
1/4 cup boiling water

INSTRUCTIONS

Crust:
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form cake pan. Bake at 325°F. for 10 minutes.

Filling:
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°F 10 minutes. Reduce oven temperature to 250°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.

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Tagged: cappuccinocheesecake, cheesecakes, desserts add tags

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