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    Cappuccino Cheesecake


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    1 cup chocolate wafer cookie crumbs
    3 tablespoons sugar
    3 tablespoons butter or margarine, melted
    4 packages (8 oz. each) cream cheese, softened
    1 cup sugar
    2 tablespoons flour
    1 Tbsp. cornstarch
    2 teaspoons vanilla
    4 eggs
    2 tablespoon instant coffee 3 measures of Folgers Caf'e Latte (Straight Up Latte instant powder (OR 3 Tbsp. Kailua or coffee liquor)

    Recipe



    MIX crumbs, 3 Tbsp. sugar and butter; press onto bottom and 2 inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes.
    MIX cream cheese, 1 cup sugar, flour and vanilla 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. Stir instant coffee into liqueur until dissolved. Blend into batter. Pour intocrust.
    BAKE at 325 F for 55 minutes to Turn off oven and leave in the oven until cold. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
    Garnish with chocolate-dipped almonds or chocolate-covered coffee beans

 

 

 

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