French Vanilla Cappuccino Cheesecake
  • Servings: 10 - 12
  • 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
  1. 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
  2. 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.