Cappuccino Cheesecake

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photo by:kraft

A walnut crust encases a creamy coffee cheesecake flavored with a hint of cinnamon in this cappuccino-like treat.

time

prep:

25 min

total:

6 hr 35 min

servings

total:

16 servings

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What You Need

1-1/2

cups finely chopped PLANTERS Walnuts

Tbsp. butter or margarine, melted

Tbsp. sugar

Tbsp. MAXWELL HOUSE Instant Coffee

1/4

tsp. ground cinnamon

1/4

cup boiling water

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

Tbsp. flour

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

1-1/2

cups thawed COOL WHIP Whipped Topping

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 325°F.

MIX nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve instant coffee with cinnamon in boiling water.

REMOVE crust from oven. Increase oven temperature to 450°F. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust.

BAKE 10 min. Reduce oven temperature to 250°F. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of COOL WHIP. Garnish with a sprinkle of additional cinnamon, if desired.