Cappuccino Cheesecake Recipe April 8, 2008
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If you absolutely love cappuccino, you will love this cheesecake. We wouldn't recommend a cup of cappuccino coffee to go with it, as it would be a bit too much, but a nice mellow house blend will do it just fine.
1 1/2 c Finely Chopped Nuts
2 tbs Sugar
3 tbs Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tbs Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tbs Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees 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 degrees F., 10 minutes. Reduce oven temperature to 250 degrees 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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