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Last in my series of cheesecake recipes, here’s a recipe for a Cappuccino Cheesecake. Unfortunately I can’t remember the source, but here it is anyway!


1 1/3 cups chocolate wafers or graham crumbs
1/4 cup sugar
1/3 cup butter, melted

3 pkgs. Philadelphia cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar
2 tbsp all-purpose flour
2 tsp coffee liqueur or vanilla
3 eggs, at room temperature
1/4 cup milk
1 tbsp instant coffee granules

Whipped cream
Cinnamon or chocolate coffee beans

Combine crust ingredients. Press onto bottom and halfway up sides of 9 inch/22cm spring-form pan. Set aside. Using electric mixer, beat together cream cheese, sugars, flour and liqueur until smooth. Add eggs, beating on low speed just until blended. Combine milk and instant coffee stirring until dissolved; stir into cream cheese mixture. Pour into prepared crust and bake at 450F/230C for 10 minutes.
Reduce heat to 250F/120C and continue baking 45 to 55 minutes. Remove from oven and run knife around rim of pan to loosen cake and prevent cracking.
Cool thoroughly at room temperature. Chill 8 hours or overnight.

If desired, garnish with whipped cream and cinnamon or chocolate coffee beans. Enjoy.