- 30 mins
- 400 mins
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Ingredients
- 1 1/2 cups finely chopped Walnuts
- 3 tbsp butter, melted
- 2 tbsp sugar
- 1 tbsp MAXWELL HOUSE Instant Coffee
- 1/4 tsp cinnamon
- 1/4 cup boiling water
- 4 pkgs (8oz each) Cream Cheese, softened
- 1 cup sugar
- 3 tbsp flour
- 4 eggs
- 1 cup Sour Cream
- 1 1/2 cups thawed COOL WHIP Whipped Topping
Preparation
Step 1
1. HEAT oven to 325°F.
2. MIX nuts, butter and 2 tbsp sugar; press onto bottom of 9" springform pan. Bake 10 mins. Meanwhile, dissolve instant coffee with cinnamon in boiling water.
3. REMOVE crust from oven. Increase oven temperature to 450°F. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust.
4. BAKE 10 mins. Reduce oven temperature to 250°F. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of COOL WHIP. Garnish with a sprinkle of additional cinnamon, if desired.