Desserts

PHILADELPHIA® New York Cappuccino Cheesecake

PHILADELPHIA® New York Cappuccino Cheesecake recipe

photo by:kraft

A chocolate cookie crumb crust supports a rich cream cheese filling flavored with coffee and coffee-flavored liqueur in this sensational cheesecake.

time

prep:

25 min

total:

5 hr 35 min

servings

total:

16 servings

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What You Need

cup chocolate wafer cookie crumbs

Tbsp. sugar

Tbsp. butter or margarine, melted

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

cup sugar

Tbsp. flour

Tbsp. vanilla

eggs

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. MAXWELL HOUSE Instant Coffee

Tbsp. coffee-flavored liqueur

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.

BAKE 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

How to Soften Cream Cheese

Place completely unwrapped pkg. of cream cheese on microwaveable plate. Microwave on HIGH 45 sec. or until slightly softened.

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dave0401

posted:

5/7/2013

A great variation on the classic New York Style cheesecake. Always a hit with everyone.

moxieme63

posted:

2/25/2010

Fabulous! Love the taste and texture. The only changes I made was to the crust. There was no chocolate graham available in my area so I tried chocolate animal crackers and made extra to have enough to cover bottom and sides. Also, I ended up with more batter than what would fit in a 9-inch pan and ended up with 3 ramekins of cheesecake. Next time, I'll use a 10-inch springform pan.

mzm1219

posted:

5/23/2009

It is delicious, rich, creamy. Easy to make. However, I baked it much longer than recommended. I did use a non-stick pan and lowered the oven temp as suggested. I baked for 1 hr. 05, checked to see if all was set but the middle. No- total jello look. Then 1 hr. 10 min. Same. I actually ended up baking this for an addition 20-30 minutes. The top was much darker than in the photo. It didn't crack though. Someone told me to lightly grease the sides of the spring form pan so it would pull away easily when rising and this would help keep it from cracking. It did. Anyhow, when I finally took it out of the oven, the top was a much darker brown. I was concerned that it would be overdone and the crust burnt - but it wasn't. Also, next time I might add one more tablespoon of butter or margarine to the crust to help it hold together better.

a cook

posted:

9/6/2007

I've baked this cheesecake twice. It's turned out beautiful both times. Problem is, I haven't gotten to taste it. First one I gave to a friend when her father passed. Everyone told me how delicious it was. Last night I baked it again for a benefit tomorrow ~ it will be auctioned off.

wildblu3

posted:

1/13/2007

This was ok but, didn't taste much like coffee.

a cook

posted:

9/22/2006

Unbelievable.....easy and impressive. Will definitely make again very soon (and then go on a diet).

Switchster

posted:

7/9/2006

Awsome. Will definitely be making this one again.

balrina03

posted:

6/19/2006

Made with low-fat/ fat free cream cheese and sour cream, and it turned out great! Alos added nuts and cinnamon to the crust. Texture wasn't quite as "fluffy" as the picture, but still very tasty!

stacylynnm

posted:

3/1/2006

Wow! Yummy! Not much else to say about this one.

thegat

posted:

12/25/2005

excellent!!!!