Cappuccino cheesecake
Yield: 6 Servings MMM
Ingredients:
- 1 1/2 c Finely chopped nuts
- 2 tb Sugar
- 3 tb Margarine melted MMMMM----------------------------BODY---------------------------------
- 4 pk 8-ounce cream cheese soften
- 1 c Sugar
- 3 tb Flour
- 4 ea Eggs
- 1 c Sour cream
- 1/4 c Cold water
- 1 tb Instant coffee
- 1/4 ts Cinnamon BASE: Combine nuts sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325
- 10 minutes.
Instructions:
BODY: Combine cream cheese sugar and flour mixing at medium speed on electric mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in sour cream. Bring water to boil. Add coffee granules and cinnamon; stir until dissolved. Cool; gradually add to cream cheese mixture mixing until well blended. Pour over crust. Bake at 450 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
