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Prep Time: 45 Minutes Cook Time: 420 Minutes |
Ready In: 465 Minutes Servings: 10 |
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This recipe is awesome! Two of my favorite items mixed together into one! Yummy! This recipe is from Family Circle or Woman's Day magazine, 2005. Ingredients:
9 whole cinnamon graham crackers |
3 tablespoons butter, cut in small pieces |
3 tablespoons instant coffee granules |
1 tablespoon vanilla extract |
3 (8 ounce) bricks cream cheese, softened |
1/2 cup sugar |
1/2 cup packed light brown sugar |
2 tablespoons cornstarch |
1 teaspoon cinnamon |
3 large eggs |
3/4 cup sour cream |
1 3/4 cups sour cream |
3/4 cup sugar |
1 tablespoon confectioners' sugar, mixed with |
1/8 teaspoon cinnamon |
chocolate-covered espresso beans |
Directions:
1. Heat oven to 350 degrees.
2. Lightly coat an 8-inch spring form pan with cooking spray.
3. CRUST: Break up crackers into food processor; process until fine crumbs form. Add butter; process until blended. Press over bottom of spring form pan. Bake 8 minutes. Cool in pan on a wire rack.
4. FILLING: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon,until well blended. On low speed, add eggs, beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly. Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.
5. TOPPING: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.
6. To serve Remove pan sides.
7. Sift cinnamon-sugar over cake.
8. Make a circle of espresso beans around the edge.
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