French Vanilla Cappuccino Cheesecake
Posted in response to a request to use some of that yummy flavored creamer. I love the taste of this in a cheesecake. Gives it a really rich taste
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INGREDIENTS
Nutrition- 1 3⁄4cups crushed chocolate cookies
- 1⁄2
- 1⁄3
- 3
- 1cup french vanilla liquid coffee creamer
- 4large eggs
- 6teaspoons instant coffee
- 1⁄4
- 3⁄4
- 1
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DIRECTIONS
- Preheat oven to 350 degrees F.
- Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.
- Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
- Bake 5 minutes.
- Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy.
- Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved.
- Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined.
- Pour into crust.
- Bake for 45-50 minutes or until edges are set but center still moves slightly.
- Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Stir in sour cream.
- Spread over top of cheesecake.
- Bake 10 minutes.
- Cool completely in pan on wire rack.
- Refrigerate for several hours or overnight.
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