Cappuccino Cheesecake

Name: Cappuccino Cheesecake
Prep time: 6 h 35 min
Cook time: 6 h 35 min
Total time: 6 h 35 min
Yield: 35
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, melted; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 3 Tbsps flour; 0 teaspoons ground cinnamon; 1 Tbsp MAXWELL HOUSE Instant Coffee; 237 milliliters sugar; 2 Tbsps sugar; 237 milliliters finely chopped PLANTERS Walnuts; 59 milliliters boiling water; 237 milliliters thawed COOL WHIP Whipped Topping

This recipe makes 35 servings with 182 calories, 3g of protein, and 15g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, eggs, cool whip whipped topping, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 6 hours and 35 minutes.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

Mix nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.

Ingredients you will need

Butter

Sugar

Nuts

Equipment you will use

Springform Pan

Bake 10 min. Meanwhile, dissolve instant coffee with cinnamon in boiling water.

Ingredients you will need

Instant Coffee

Cinnamon

Water

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Oven

Remove crust from oven. Increase oven temperature to 450F. Beat cream cheese, 1 cup sugar and flour with mixer until well blended.

Ingredients you will need

Cream Cheese

Crust

All Purpose Flour

Sugar

Equipment you will use

Blender

Oven

Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust.

Ingredients you will need

Sour Cream

Coffee

Crust

Egg

Bake 10 min. Reduce oven temperature to 250F.

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Oven

Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of COOL WHIP.

Equipment you will use

Oven

Knife