More Great Recipes: Cheesecake

French Vanilla Cappuccino Cheesecake


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By kc10
Member since 2006

Serves 10 - 12 | Prep Time | Cook Time

Ingredients

rust:
2 cups vanilla wafers, ground
3 tablespoons margarine, melted
2 tablespoons sugar
Filling:
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
3 tablespoons instant French Vanilla cappuccino mix
1/4 teaspoon cinnamon
1/4 cup boiling water
2 teaspoons French Blend vanilla
Topping:
1-1/2 cups frozen whipped topping, thawed
1 teaspoon French Blend vanilla
3 teaspoons chocolate covered coffee beans, coarsely chopped


Preheat oven to 325ºF. Wrap 9-in. springform pan with aluminum foil. Mix vanilla wafer crumbs, 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 cappuccino with cinnamon in water; cool. Gradually


add to cream cheese mixture, mixing until well blended. Pour over crust. Place pan in roaster filled with 1-1/2-in. water. Bake 10 minutes. Reduce oven temperature to 325ºF. 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 mixed with 1 teaspoon vanilla, sprinkle chopped coffee beans on top.


Pairs Well With


Notes

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