Cappuccino Cheesecake
Ingredients
1 cup chocolate wafer cookie crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
4 8 ounce packages cream cheese, softened
1 cup sugar
2 tablespoons flour
2 teaspoons vanilla
4 eggs
1 tablespoon instant coffee
3 tablespoons coffee flavored liqueur
3 tablespoons sugar
3 tablespoons butter or margarine, melted
4 8 ounce packages cream cheese, softened
1 cup sugar
2 tablespoons flour
2 teaspoons vanilla
4 eggs
1 tablespoon instant coffee
3 tablespoons coffee flavored liqueur
Methods/steps
Mix crumbs, 3 tablespoons sugar and butter; press onto bottom and 2 inches up sides of 9 inch spring form pan
Bake at 325F for 10 minutes
Mix cream cheese, 1 cup sugar, flour and vanilla 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
Stir instant coffee into liqueur until dissolved
Blend into batter
Pour into crust
Bake at 325F for 55 minutes to 1 hour 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
Garnish with chocolate dipped almonds or chocolate covered coffee beans
Bake at 325F for 10 minutes
Mix cream cheese, 1 cup sugar, flour and vanilla 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
Stir instant coffee into liqueur until dissolved
Blend into batter
Pour into crust
Bake at 325F for 55 minutes to 1 hour 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
Garnish with chocolate dipped almonds or chocolate covered coffee beans
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