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| Home -> [Cakes, Cheese & Eggs, Cheesecakes, Desserts] -> [Cappuccino cheesecake Recipe] |
Cappuccino cheesecake
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Desserts |
Rating: |
no rating. |
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Ingredients:
| 1 1/2
| cup | Nuts | | 2
| tbsp | Sugar | | 3
| tbsp | Margarine | | 32
| oz | Cream cheese | | 1
| cup | Sugar | | 3
| tbsp | Unbleached flour | | 4
| each | Large egg | | 1
| cup | Sour cream | | 1
| tbsp | Instant coffee granules | | 1/4
| tbsp | Cinnamon | | 1/4
| cup | Boiling water |
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Procedures:
| 1 | Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. | | 2 | Bake at 325 °F., 10 minutes. | | 3 | Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. | | 4 | Add eggs, one at a time, mixing well after each addition. | | 5 | Blend in sour cream. | | 6 | Dissolve coffee granules and cinnamon in water. | | 7 | Cool; gradually add to cream cheese mixture, mixing until well blended. | | 8 | Pour over crust. | | 9 | Bake at 450 °F., 10 minutes. | | 10 | Reduce oven temperature to 250 °F.; continue baking 1 hour. | | 11 | Loosen cake from rim of pan; cool before removing rim of pan. | | 12 | Chill. | | 13 | Garnish with whipped cream and whole coffee beans if desired |
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