Ingredients
Crust
| 1-1/2 cup | nuts, finely chopped | | 2 tbsp. | sugar | | 3 tbsp. | margarine, melted |
Filling
| 2 lbs. | cream cheese, softened | | 1 cup | sugar | | 3 tbsp. | unbleached all-purpose flour | | 4 | lg. eggs | | 1 cup | sour cream | | 1 tbsp. | instant coffee granules | | 1/4 tsp. | cinnamon | | 1/4 cup | boiling water |
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Instructions
Crust:
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form cake pan. Bake at 325°F. 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 450°F 10 minutes. Reduce oven temperature to 250°F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
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