Directions:
- Preheat oven to 350°F Mix walnuts, butter and 2 tablespoons sugar; press firmly onto bottom of 9-inch springform pan. Dissolve instant coffee with cinnamon in boiling water; set aside.
- Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Gradually add coffee mixture, mixing until well blended after each addiion. Blend in sour cream. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 45-50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Top with small dollops of whipped topping. Garnish with additional cinnamon, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.22 Kcal (767 kJ) | ||
| Calories from fat | 119.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 20% | |
|---|---|---|---|
| Cholesterol | 55.88mg | 19% | |
| Sodium | 68.84mg | 3% | |
| Potassium | 121.64mg | 3% | |
| Total Carbs | 12.84g | 4% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 44.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 310.74 Kcal (1301 kJ) | ||
| Calories from fat | 202.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.52g | 20% | |
|---|---|---|---|
| Cholesterol | 94.78mg | 19% | |
| Sodium | 116.75mg | 3% | |
| Potassium | 206.3mg | 3% | |
| Total Carbs | 21.78g | 4% | |
| Sugars | 14.34g | 34% | |
| Dietary Fiber | 1.76g | 4% | |
| Protein | 8.82g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.2mg | 4% | |
| Calcium | 75.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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