Cappuccino Cheesecakecheesecakes 1 1/2 cups Finely Chopped Nuts 3 tablespoons Margarine; Melted 1 cup Sugar 4 each Large Eggs 1 tablespoon Instant Coffee Granules 1/4 cup Boiling water 2 tablespoons Sugar 32 ounces Cream Cheese; Softened 3 tablespoons Unbleached All-purpose Flour 1 cup Sour Cream 1/4 teaspoon Cinnamon Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. 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. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; 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. |
