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Cappuccino Cheesecake with Nut Crust




Source of Recipe


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List of Ingredients





1 1/2 cups finely chopped nuts
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
1/4 teaspoon ground cinnamon
1/4 cup boiling water
4 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
NESTLÉ TOLL HOUSE Baking Cocoa

Recipe



PREHEAT oven to 325° F.

COMBINE nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch springform pan.

BAKE for 10 minutes. Set crust aside; raise oven temperature to 450° F.

DISSOLVE coffee granules and cinnamon in boiling water. Let sit until cool.

COMBINE cream cheese, 1 cup sugar and flour in large bowl. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture; mix until well blended. Pour over crust.

BAKE for 10 minutes. Reduce oven temperature to 250° F.

BAKE for an additional 1 hour or until edges are set and center still moves slightly. (Top of cheesecake may crack.) Carefully run a knife or spatula around edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa.

Serving Size: 12