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Cappuccino Cheesecake



Crust: Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form cake pan.
Bake at 325F.
for 10 minutes.
Filling: 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 450F 10 minutes.
Reduce oven temperature to 250F; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Garnish with whipped cream and whole coffee beans if desired.