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Cappuccino Cheesecake Recipe

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Cappuccino Cheesecake

Cappuccino Cheesecake, this sounds like a morning coffee delight! This delightful cheesecake is a blend of Cappuccino and Cream Cheese. I will not say you cannot eat this with your morning coffee as I love sweets as much as anyone but you might want to save it for dessert later. Anything with a coffee flavor to me, well, I am going to try if possible! Coffee is one of the necessities of getting ready to meet the day. Outside of giving God thanks and asking for guidance and strength for my day, coffee is next on my agenda! If you love coffee, this Cappuccino Cheesecake is is going to be in your recipe list for a long time to come.

 Ingredients for: Cappuccino Cheesecake

  • 1 1/2 – Cups Finely Chopped Nuts (Use the type of your choice, I like walnuts)
  • 2 – Tbsp Sugar
  • 3 – Tbsp Margarine, Melted (Use butter if you need to)
  • 32 oz – Cream Cheese (Softened to room temp)
  • 1 – Cup granulated Sugar
  • 3 – Tbsp All-purpose Flour (Unbleached)
  • 4 – Large Eggs (Farm Fresh is preferable)
  • 1 – Cup Sour Cream (Brand of choice)
  • 1 – Tbsp Instant Coffee Granules (Flavor of your choice)
  • 1/4 – Tbsp Cinnamon
  • 1/4 – Cup Boiling water

Directions for: Cappuccino Cheesecake

  1. In a medium bowl combine nuts, sugar, and margarine. Press this into the bottom of a 9-inch spring- form cake pan.
  2. Bake bottom crust at 325 degrees F for 10 minutes.
  3. While bottom crust is baking, combine cream cheese, sugar, and flour, mix at medium speed with an electric mixer until well blended.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Fold in sour cream.
  6. Dissolve coffee granules and cinnamon in hot boiling water.
  7. Allow coffee mix to cool.
  8. Gradually add coffee and cinnamon mix to cream cheese mixture, mixing until well blended.
  9. Pour over the baked crust.
  10. Bake at 450 degrees F for 10 minutes, then reduce the oven temperature to 250 degrees F.
  11. Bake for 1 hour more.
  12. Remove for oven and all cheesecake to cool before you loosen cake from rim of pan.
  13. Allow to cool then refrigerate until desired consistency is reached.
  14. Garnish with whipped cream and whole coffee beans if desired.

Photo of Cappuccino Cheesecake © October 5, 2009 by Maggie Hoffman Attribution 2.0 Generic License on Flickr.

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~BLESSINGS~

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