Cappuccino Cheesecake

  • Currently 4/5
Coffee, cream cheese and sour cream combine in this deliciously smooth cheesecake...
1-1/2 cups finely chopped Planters walnuts
3 Tbsp butter or margarine, melted
2 Tbsp sugar
4 pkg (8-oz each) Philadelphia cream cheese, softened
1 cup sugar
3 Tbsp flour
4 eggs
1 cup Breakstone's or Knudsen sour cream
1 Tbsp Maxwell House instant coffee
1/4 tsp ground cinnamon
1/4 cup boiling water
1-1/2 cups thawed Cool Whip whipped topping
1. Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan).  Mix walnuts, butter and 2 Tbsp sugar; press firmly onto bottom of pan.  Bake 10 minutes.  Remove from oven; cool.  Increase oven temperature to 450 degrees.  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 minutes.  Reduce oven temp to 250 degrees.  Bake an additional 1 hour or until center is almost set.  Run a 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 sprinkle of additional cinnamon.
Serves:  16
Meal   SnackDish   Cake
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   1 hour

Carolyn Beck

Member since Jun 2008

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