|
|
Creamy, cinnamon-scented
coffee cheesecake in a nut crust.
Cappuccino
Cheesecake with Nut Crust
- 1 1/2 cups finely chopped
nuts
1 cup plus 2 tablespoons granulated sugar, divided use
3 tablespoons butter or margarine, melted
1 tablespoon instant coffee powder
1/4 teaspoon ground cinnamon
1/4 cup boiling water
4 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
- Preheat oven to 325°F
(160°C).
- Combine nuts, butter and
2 tablespoons of the sugar; press onto the bottom of a 9-inch
springform pan. Bake for 10 minutes. Set crust aside; raise oven
temperature to 450°F (230°C).
- Dissolve coffee powder
and cinnamon in boiling water. Let sit until cool.
- In a bowl, combine cream
cheese, remaining 1 cup sugar and flour, mixing at medium speed
with an electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in sour cream.
- Gradually add the cooled
coffee mixture to the cream cheese mixture, mixing until well
blended. Pour over the crust. Bake for 10 minutes.
- Reduce oven temperature
to 250°F (120ºC) and continue baking for 1 hour.
- Loosen the cake from the
rim of the pan; cool before removing from the pan. Refrigerate
before serving.
Makes 12 servings.
loading
|
|
|