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Creamy Cappuccino Cheesecake

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Ingredients
For crust
  Chocolate cookie crumbs 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
For filling
  Instant coffee granules 2 Tablespoon (Or Crystals)
  Hot water 1 Tablespoon
  Vanilla 1 Teaspoon
  Cream cheese 24 Ounce, softened (3 Packages 8 Ounce Each)
  Sugar 1 Cup (16 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Eggs 4
For topping
  Sour cream 1 1⁄2 Cup (24 tbs)
  Sugar 3 Tablespoon
  Chocolate covered coffee beans 2 Tablespoon (If Desired)
  Baking unsweetened cocoa 2 Teaspoon (If Desired)
Directions

GETTING READY
1) Preheat oven to 350ºF.

MAKING
2) In small bowl add cookie crumbs, 1/4 cup sugar and the butter. Mix together.
3) Press mixture at the base and 1 1/2 inches up side of ungreased 10-inch springform pan. 4) Bake for 10 minutes until firm.
5) Let stand for 20 minutes until cool.
6) In a small bowl mix coffee granules, water and vanilla. Keep it aside.
7) In large bowl add cream cheese and beat with electric mixer on medium speed until light and fluffy.
8) Mix 1 cup sugar and beat until very soft and creamy.
9) Add cinnamon and beat.
10) Beat 1 egg at a time until well blended; do not overheat.
11) Mix coffee mixture.
12) Pour the mixture into cooled baked crust.
13) Bake until set.
14) In small bowl add sour cream and 3 tablespoons sugar. Blend together.
15) Spread sour cream mixture evenly over top of cheesecake.
16) Bake for 10 to 15 minutes until sour cream is set.
17) Place ion cooling rack for 1 1/2 hours.

SERVING
18) Chill before serving for 3 hours or overnight.
19) Garnish with chocolate-covered coffee beans.
20) Sprinkle cocoa lightly over it.
21) Store in refrigerator and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Preparation Time: 
45 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
12

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