Cappuccino Cheesecake

READY IN: 1hr 45mins
Recipe by Marg CaymanDesigns

Adopted in the Great RecipeZaar Adoption of 2005 and it is an adoptee I'm proud to call my own. Easy to make with a nice cappuccino flavor. I recommend using espresso powder or 2 Tbls. of instant coffee for a stronger flavor. Enjoy! Family Circle magazine original recipe.

Top Review by suchee

I made this for a friend's birthday lunch and got RAVES from the ladies for days afterwards. It actually prompted discussion about a 'mom' business of selling cheesecakes. I made it as written (except for adding some cinnamon to the base)and it turned out wonderfully. I used pecans as the base and they were a wonderful match. I used a rich dark roast instant coffee (Maxwell House I think?) and it was perfect. This is definitely getting made again.

Ingredients Nutrition

Directions

  1. Crust: Preheat oven to 325 degrees.
  2. Stir together nuts, margarine and sugar.
  3. Press onto bottom of 9-inch springform pan.
  4. Bake 10 minutes.
  5. Filling: Turn oven temperature to 450 degrees.
  6. Dissolve coffee granules with cinnamon in boiling water and set aside to cool.
  7. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.
  8. Add eggs one at a time, mixing well after each addition.
  9. Blend in sour cream.
  10. Gradually add cooled coffee mixture to cream cheese mixture, mixing until well blended.
  11. Pour over crust and bake for 10 minutes.
  12. Reduce oven temp to 250 degrees and continue baking 1 hour.
  13. Loosen cake from rim of pan and cool before removing rim of pan.
  14. Chill and garnish with whipped cream if desired.

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