 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 16 |
|
A walnut crust encases a creamy coffee cheesecake flavored with a hint of cinnamon in this cappuccino-like treat. Ingredients:
1 1/2 cups finely chopped walnuts |
3 tablespoons butter or margarine, melted |
2 tablespoons sugar |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 tablespoons flour |
4 eggs |
1 cup sour cream |
1 tablespoon instant coffee |
1/4 teaspoon ground cinnamon |
1/4 cup water |
1 1/2 cups thawed whipped topping |
Directions:
1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan).
2. Mix walnuts, butter and 2 Tbsp. sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool.
3. Increase oven temperature to 450 degrees F.
4. Beat cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Blend in sour cream.
7. Dissolve instant coffee with cinnamon in water; cool.
8. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
9. Bake 10 min. Reduce oven temperature to 250 degrees F.
10. Bake an additional 1 hour or until center is almost set.
11. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
12. Refrigerate 4 hours or overnight.
13. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.
|
|