More Great Recipes: Cheesecake

Cappuccino Cheesecake I

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


1-1/2 cups finely chopped walnuts
3 tablespoons butter or margarine, melted
2 tablespoons sugar
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1 tablespoon instant coffee
1/4 teaspoon ground cinnamon
1/4 cup boiling water
1-1/2 cups thawed whipped topping

Preheat oven to 325ºF if using a silver 9-inch springform pan (or 300ºF if using a dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 tablespoons sugar; press firmly onto bottom of pan. Bake 10 minutes. Remove from oven; cool. Increase oven temperature to 450ºF. 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 temperature to 250ºF. 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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