Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of
9-inch spring- form cake pan. Bake at 325 degrees F.,
10 minutes. Combine cream cheese, sugar, and flour, mixing
at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend
in sour cream. Dissolve coffee granules and cinnamon in
water. Cool; gradually add to cream cheese mixture, mixing until
well blended. Pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking
1 hour. Loosen cake from rim of pan; cool before removing rim
of pan.

Chill. Garnish with whipped cream and whole coffee beans if desired.


cheesecake recipes|cappuccino cheesecake