Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Cappuccino Cheesecake




Source of Recipe


Woman's Day - 2/1/01


List of Ingredients




CRUST
9 whole cinnamon graham crackers
3 tbsps butter or margarine, melted

FILLING
3 tbsps instant coffee granules
1 tbsp vanilla
3 pkgs cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tbsps cornstarch
1 tsp ground cinnamon
3 large eggs
3/4 cup sour cream

TOPPING
1 1/4 cups sour cream
1/4 cup granulated sugar

GARNISH
1 tbsp confectioner's sugar
1/8 tsp ground cinnamon
chocolate covered espresso beans

Recipe



1. Heat oven to 350°. Lightly coat an 8-inch springform pan with nonstick spray.

2. CRUST: Break up crackers into food processor and pulse until fine crumbs form. Add butter; pulse until blended. Or, place crackers in a plastic bag, seal and crush with a rolling pin. Add butter to bag; knead until blended. Press over bottom of prepared pan. Bake 8 minutes. Cool in pan on a wire rack.

3. FILLING: Stir coffee granules and vanilla in a large bowl until coffee dissolves. Add cream cheese and beat with mixer on high speed
until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. Reduce speed to low, add eggs and beat just until combined. Add sour cream; beat just until blended. Pour into crust; spread evenly.

4. Bake 1 hour or until top is brown and puffed around edges but still jiggly in center. Remove from oven and let stand a few minutes until filling sinks slightly.

5. TOPPING: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate
at least 6 hours or up to 3 days.

6. GARNISH: Combine confectioner's sugar and cinnamon and dust cake. Decorate with espresso beans.