Cappuccino Cheesecake Recipe
Makes 10-12 slices 1 1/2 cups graham cracker crumbs 1/2 cup chopped walnuts or pecans 5 tablespoons melted butter 1/4 cup firmly packed brown sugar Filling: 1 tablespoon freeze-dried coffee granules 1 tablespoon ground cinnamon 1/4 cup strong hot coffee 4 packages 8oz softened cream cheese 1 cup granulated sugar 1 cup sour cream 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 4 large eggs at room temperature Topping: 1 cup heavy cream 2 tablespoons confectioners sugar 1 tablespoon coffee liquer whole coffee beans (Optional) 1. Preheat the oven to 350 Fahrenheit degree. Butter a 10-inch springform pan. Mix the crumbs, walnuts, butter and brown sugar in a medium bowl. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack. 2. Filling: Dissolve the coffee granules and cinnamon in the coffee in a small bowl. Set aside to cool. Beat the cream cheese, sugar, sour cream, flour and vanilla in a large bowl with an electric mixer at medium speed until creamy. 3. Add the eggs one at a time until just blended after each addition. With mixer at low speed, beat the in coffee mixture. Spoon the filling into the crust. Bake for 60-70 minutes or until set. Cool the cake in the pan on a rack. Refrigerate for 6 hours. 4. Topping: With mixer at high speed, beat the cream, confectioners' sugar and liquer in a medium bowl until stiff. Loosen and remove the pan sides. Spread with the cream. Decorate with coffee beans, if desired. 5. Enjoy!
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