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    You are in: Home / Recipes / Cappuccino Cheesecake Recipe
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    Cappuccino Cheesecake

    1/2 Photos of Cappuccino Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    25 mins

    1 hrs 20 mins

    Marg (CaymanDesigns)'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 1 1/2 cups finely chopped nuts
    • 3 tablespoons butter, melted
    • 2 tablespoons sugar

    Filling

    Directions:

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

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on February 03, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2005

      55

      Did not have espresso so I increased the coffee granules to 1 1/2 tablespoon. The end result of this cheesecake was great in texture and taste... My cheesecake came out having more of a coffee color then what is on the photograph.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2005

      55

      If you love cappucinno and cheesecake, you will certainly love this dessert. It is fantastic. I made just as directed, except I used instant espresso in the place of the instant coffee. I wanted a little stronger coffee taste, and it made just the taste I was looking for. This is a real keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cappuccino Cheesecake

    Serving Size: 1 (118 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 537.4
     
    Calories from Fat 393
    73%
    Total Fat 43.7 g
    67%
    Saturated Fat 22.6 g
    113%
    Cholesterol 169.7 mg
    56%
    Sodium 392.6 mg
    16%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 19.8 g
    79%
    Protein 11.6 g
    23%

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