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Cappuccino Cheesecake

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Cappuccino Cheesecake recipe
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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Maxwell House Drops of Good

What You Need

1-1/2
cups finely chopped PLANTERS Walnuts
3
Tbsp. butter or margarine, melted
2
Tbsp. sugar
1
Tbsp. MAXWELL HOUSE Instant Coffee
1/4
tsp. ground cinnamon
1/4
cup boiling water
4
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup sugar
3
Tbsp. flour
4
 eggs
1
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.

Kraft Kitchens Tips

Size-Wise
Savor the flavor in a serving of this special occasion dessert.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.
Note
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
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