Desserts

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.

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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kerriolivo14

posted:5/5/2009

This cheesecake was unbelievable good!

hamster2137

posted:2/8/2009

I liked the texture and taste of this cheesecake but the coffee flavor I was expecting was just not there. I am not a huge fan of cinnamon with coffee so I think I will work on this recipe with a cookie crust and maybe espresso.

a cook

posted:9/3/2007

I want to try it with anothr coffee flavour. Expermenting is a good challenge. And cooking is all about challenges in the kitchen even if only with yourself. Then you can try them out on your friends, family, guest during the holidays also. 8 ?) A Smile for U

Staci2007

posted:6/16/2007

Excellent recipe, I didn't use the sour cream and it still tasted great!

Justinsgurl88

posted:4/3/2007

It was the best cheesecake ever... Taste just like a cappuccino.

pink1210

posted:1/24/2007

it was very good but the crust was oily so i used oreos the next time yummy!

o.sofia

posted:1/8/2007

Superb, smooth, and delicious. Followed recipe to the T for Christmas 2006 (I used fat free cream cheese) and it was extremely easy to follow. I cook alot, and will defiantely make this again!

Lil' Italy

posted:1/5/2007

Made this cheesecake for Christmas Eve. It was (as all Kraft Cheesecakes are) superb! Nothing in it was overpowering, everything in it was well balanced. It was very light and polished off a heavy meal well.

weezie79

posted:6/18/2006

I made this for father's day and it turned out awesome. It had great texture and flavor, I did take the advice given and added some mini chocolate chips to the batter (I love chocolate). I also garnished it with piped cool whip, cinnamon and mini chocolate chips. Everyone loved it and I also gave out the recipe.

a cook

posted:5/12/2006

This was a great and very easy cheesecake. At first, I thought that the coffee flavor was too subtle, so I added more coffee...this made the cake a little softer than I would have liked, but it became firmer after masive refrigeration efforts. I shared it with my family and I brought it to work and EVERYONE raved. The coffee flavor was indeed subtle, but it became more prevalent as the cake settled. I would definitely make this cake again and again. In fact, thats what I am doing right now.