- 16
Ingredients
- Crust:
- 9 whole cinnamon graham crackers
- 3 tbs butter, cut in small pieces
- Filling:
- 3 tbs instantcoffee granules
- 1 tbs vanilla extract
- 3 (8-oz pkgs) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 tbs cornstarch
- 1 tsp ground cinnamon
- 3 large eggs
- 3/4 cup sour cream
- Topping:
- 1 3/4 cups sour cream
- 3/4 cup sugar
- Decoration:
- 1 tbs confectioners' sugar mixed with 1/8 tsp cinnamon; chocolate covered expresso beans
Preparation
Step 1
Heat oven to 350°F. Lightly coat an 8-in. springform pan with cooking spray.
Crust: Break up crackers into food processor: pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom of springform pan. Bake 8 minutes, Cool in pan on a wire rack.
Meanwhile, make filling. Dissolve coffee granules in vanilla in a large bowl. Add cream cheese beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon down sides of bowl often, until well blended. On low speed, add eggs; beat
just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly.
Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until filling sinks slightly.
For topping: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.
To serve: Remove pan sides. Sift cinnamon sugar over cake. Make a circle of espresso beans around the edge.