A walnut crust encases a creamy coffee cheesecake flavored with a hint of cinnamon in this cappuccino-like treat.
What You Need
Original recipe yields 16 servings
1-1/2 cups finely chopped PLANTERS Walnuts
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 325°F.
Mix nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve instant coffee with cinnamon in boiling water.
Remove crust from oven. Increase oven temperature to 450°F. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust.
Bake 10 min. Reduce oven temperature to 250°F. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of COOL WHIP. Garnish with a sprinkle of additional cinnamon, if desired.
Savor the flavor in a serving of this special occasion dessert.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.
Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 17g
Trans Fat 1g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.