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Orange Cappuccino Cheesecake

creative.chef's picture
  Finely chopped nuts 1 1⁄2 Cup (24 tbs)
  Sugar 18 Tablespoon (Divided, 1 Cup Plus 2 Tablespoon)
  Butter 3 Tablespoon, melted
  Cream cheese 32 Ounce, softened (4 Packages, 8 Ounce Each)
  All purpose flour 3 Tablespoon
  Eggs 4
  Sour cream 1 Cup (16 tbs)
  Instant coffee powder 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Grated orange peel 1 Teaspoon

Preheat oven to 325°F Combine nuts, 2 tablespoons of the sugar and the butter; press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Remove from oven.
Increase oven temperature to 450°F.
Beat together cream cheese, the remaining 1 cup sugar and the flour in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream.
Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved.
Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended.
Pour over crust.
Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Sprinkle top of cheesecake with cinnamon sugar, if desired.
Garnish as desired.

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