Cappuccino Cheesecake

Written by on in Cheesecake, Desserts

How does one describe heavenly? That’s what this cheesecake brings to mind. It’s smooth and creamy, refreshing and inviting. It’s one dessert I can’t resist.

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Cappuccino Cheesecake

Recipe by Diane Becker
Servings

16

servings

Ingredients

  • CRUST

  • 1 ½ cup finely chopped pecans or walnuts

  • 3 Tablespoons melted butter

  • 2 Tablespoons sugar

  • ~~~~~~~~~~~~~~~~~~~

  • Cheesecake Batter

  • 32 ounces cream cheese, softened

  • 1 cup sugar

  • 3 Tablespoon flour

  • 4 eggs

  • 1 cup sour cream

  • ¼ cup water

  • 1 Tablespoon instant coffee

  • ¼ teaspoon cinnamon

Directions

  • Preheat oven to 325 degrees
  • In a small bowl, mix the nuts, butter and sugar together and press into the bottom of a 9 inch spring form pan.
  • Bake at 325 degrees for ten minutes. Remove from oven and increase heat to 450 degrees.
  • While the crust is baking, prepare the cheesecake batter
  • Boil the water. Add the instant coffee granules and cinnamon to the water, stirring until dissolved. Cool.
  • In a large bowl, combine cream cheese, sugar and flour until well blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend in sour cream.
  • Add the cooled coffee to the cream cheese mixture, mixing well.
  • Pour the batter over the crust and bake at 450 degrees for 10 minutes.
  • Reduce oven temperature to 250 degrees and continue baking for 1 hour.
  • Remove from oven and loosen cake from rim of pan with a knife.
  • Cool before removing rim.
  • 10. Chill cheesecake thoroughly before serving. If desired, top with whipped cream dollops, placing a whole coffee bean on each dollop.

Notes

  • Whenever baking a cheesecake, place an ovenproof dish filled with water on the lowest rack. The moisture helps prevent cracks from forming in the cheesecake.

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