Cappuccino Cheesecake

Cappuccino cheesecake

Ingredients Directions
  • 1 ½ cups finely chopped nuts
  • 3 Tbsp butter, melted
  • 1 cup sugar
  • 4 large eggs
  • 1 Tbsp instant coffee granules
  • ¼ cup boiling water
  • 2 Tbsp sugar
  • 32 oz cream cheese, softened
  • 3 Tbsp unbleached all-purpose flour
  • 1 cup sour cream
  • ¼ tsp cinnamon

Combine nuts, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 325 F, 10 minutes. 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 temp to 250 F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with shipped cream and whole coffee beans if desired.

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