"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cappuccino Cheesecake Recipe

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This recipe for Cappuccino Cheesecake, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Wednesday, December 14, 2005


1-1/2 c. finely chopped walnuts
3 T. butter or margarine, melted
2 T. sugar
4 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
3 T. flour
4 eggs
1 c. sour cream
1 T. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1/4 c. boiling water
1-1/2 c. thawed COOL WHIP Whipped Topping

PREHEAT oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 T. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450F.

BEAT cream cheese, 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 min. Reduce oven temperature to 250F. Bake an additional 1 hour or until center is almost set. Run 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 a sprinkle of additional cinnamon.




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