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Cappuccino Cheesecake

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Recipe

Nutty crust with creamy and silky cheesecake.

 

Yield

6 servings

Prep

20 min

Cook

2 hrs

Ready

8 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
base
1 ½ cups nuts
finely chopped
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2 tablespoons sugar
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3 tablespoons margarine
melted
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body
32 ounces cream cheese
softened
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1 cup sugar
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3 tablespoons all-purpose flour
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4 large eggs
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1 cup sour cream
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¼ cup water
cold
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1 tablespoon instant coffee
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¼ teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
base
355 ml nuts
finely chopped
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3E+1 ml sugar
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45 ml margarine
melted
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body
924.8 ml/g cream cheese
softened
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237 ml sugar
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45 ml all-purpose flour
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4 large eggs
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237 ml sour cream
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59 ml water
cold
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15 ml instant coffee
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1.3 ml cinnamon
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Directions

BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch springform pan.

Bake at 325, 10 minutes.

BODY: 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. Bring water to boil.

Add coffee granules and cinnamon; stir until dissolved.

Cool; gradually add to cream cheese mixture, mixing until well blended.

Pour over crust.

Bake at 450, 10 minutes. Reduce oven temperature to 250; 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 108374% from fat
 % Daily Value *
Total Fat 89g 136%
Saturated Fat 43g 216%
Trans Fat 0g
Cholesterol 328mg 109%
Sodium 605mg 25%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 13%
Sugars g
Protein 47g
Vitamin A 55% Vitamin C 1%
Calcium 21% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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