New York Cappuccino Cheesecake
A chocolate cookie crumb crust supports a rich cream cheese filling flavored with coffee and coffee-flavored liqueur in this sensational cheesecake.
Prep time25 min
Total time5hr 35min
ServingsMakes 16 servings.
Ingredients
- 1 cup chocolate wafer cookie crumbs
- 3 Tbsp. sugar
- 2 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 3 eggs
- 1 cup sour cream
- 1 Tbsp. instant coffee
- 3 Tbsp. coffee-flavored liqueur
Preparation
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
- Bake 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Recipe Tips
- Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions. - How to Soften Cream Cheese
Place completely unwrapped pkg. of cream cheese on microwaveable plate. Microwave on HIGH 45 sec. or until slightly softened.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 420 |
| % Daily Value* | |
| Total fat 31g | |
| Saturated fat 19g | |
| Cholesterol 130mg | |
| Sodium 370mg | |
| Carbohydrate 27g | |
| Dietary fiber 1g | |
| Total sugars 20g | |
| Protein 7g | |
| Vitamin A | 20 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |
