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Cappuccino Cheesecake




Source of Recipe


CAPPUCCINO CHEESECAKE - Posted by LuAnn for CNC. Source: Woman's Day magazine, 2/1/01.


Recipe Introduction


Barb, as our family doesn't drink coffee, I've not made this, but it LOOKS beautiful in the full color picture I clipped from the magazine, and the flavors sound wonderful. Tip included with recipe said that reduced fat cream cheese and sour cream may be substituted.

Serves: 16
Preparation Time: 20 minutes, plus 1 hour 10 minutes baking and at least 6 hours chilling. Recipe notes that Cheesecake can be made through Step 5 up to 3 days ahead.


List of Ingredients




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

FILLING:
3 tablespoons instant-coffee granules
1 tablespoon vanilla extract
3 bricks (8 ounces each) cream cheese, softened
1/2 cup EACH granulated sugar and packed light brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
3 large eggs
3/4 cup sour cream

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

GARNISH:
1 tablespoon confectioners' sugar MIXED WITH
1/8 teaspoon ground cinnamon
Chocolate-covered espresso beans


Recipe



1. Heat oven to 350 degrees. 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. MEANWHILE MAKE 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. TO GARNISH: Dust cake with cinnamon-sugar; decorate with espresso beans.