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"Hunger is the best sauce in the world."--Cervantes

Cappuccino Cheesecake Recipe

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This recipe for Cappuccino Cheesecake is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups finely chopped walnuts
3 T butter, melted
2 T sugar
4 pkg [8 oz each] cream cheese, softened
1 cup sugar
3 T flour
4 eggs
1 cup sour cream
1 T instant coffee
1/4 tsp ground cinnamon
1/4 cup boiling water
1½ cups thawed Cool Whip
Directions:
Directions:
Preheat oven to 325º - if using a silver 9 inch springform pan
Preheat oven to 300º - if using a dark nonstick 9 inch springform pan.

Mix walnuts, butter and 2 T sugar; press firmly onto bottom of pan. Bake 10 minutes.
Remove from oven; cool. Increase oven temperature to 450º.

Beat cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended.
Add eggs, one 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 temperature to 250º.
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 connamon.
Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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