Cappuccino Cheesecake in a Nut Crust


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A crunchy walnut crust balances out the extremely creamy filling of this coffee-flavored dessert.

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  • 1 1/2 C. finely chopped walnuts
  • 2 Tbs. butter melted
  • 2 Tbs. sugar
  • 4 8 oz. pkg. Philadelphia cream cheese, softened
  • 1 C. sugar
  • 3 Tbs. flour
  • 4 large eggs
  • 1 C. sour cream
  • 1 Tbs. instant coffee
  • 1/4 tsp. ground cinnamon
  • 1/4 C. boiling water

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Mix walnuts, butter and 2 Tbs. sugar. Press into bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Remove from oven. Cool. Increase oven temperature to 450 degrees.

Beat cream cheese, 1 C. of sugar and flour with electric mixer (medium speed) until well-blended. Add eggs one at a time, mixing at low speed after each addition until blended. Blend in sour cream. Dissolve instant coffee and cinnamon in boiling water. Cool. Gradually blend into cream cheese mixture. Pour over crust.

Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and bake an additional hour, or until center is almost set. Run small knife or spatula around pan to loosen cake. Cool before removing springform rim. Refrigerate at least 4 hours.

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