Cappuccino Cheesecake

Cappuccino Cheesecake
Cappuccino Cheesecake

PREP TIME

20

minutes

TOTAL TIME

385

minutes

SERVINGS

16

servings

PREP TIME

20

minutes

TOTAL TIME

385

minutes

SERVINGS

16

servings

Ingredients

  • 1 1/2

    cups finely chopped pecans

  • 2

    TBS sugar

  • 3

    TBS butter, melted

  • 4

    pkgs (8oz each) cream cheese, softened

  • 1

    cup sugar

  • 3

    TBS flour

  • 1

    cup sour cream

  • 1

    TBS instant coffee powder

  • 1/4

    tsp ground cinnamon dissolved in 1/4 cup boiling water

  • 4

    eggs

Directions

1) Heat oven to 325 degrees F. 2) Mix nuts, 2 TBS sugar and butter; press into bottom of 9" springform pan. Bake 10 mins. 3) Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream, instant coffee powder and cinnamon dissolved in water; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 4) Bake 1 hr 5 mins or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate 4 hrs.

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