Creamy Cappuccino Cheesecake
Creamy Cappuccino Cheesecake requires approximately 6 hours and 25 minutes from start to finish. This recipe serves 12. One serving contains 682 calories, 10g of protein, and 45g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, baking cocoa, cream cheese, and a few other things to make it today.
Instructions
Heat oven to 350F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan.
Bake 10 minutes or until set. Cool 20 minutes.
Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat.
Add coffee mixture; mix well.
Pour into cooled baked crust.
Bake 45 to 50 minutes or until set.
Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar.
Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight.
Garnish with chocolate-covered coffee beans.
Sprinkle lightly with cocoa. Store in refrigerator.