CREAMY CAPPUCCINO CHEESECAKE

Creamy Cappuccino Cheesecake image

Enjoy this creamy cappuccino cheesecake - a delightfully rich chocolate and cream cheese dessert flavored with cinnamon.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 6h25m

Yield 12

Number Of Ingredients 14

Ingredients

1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
2 tablespoons instant coffee granules or crystals
1 tablespoon hot water
1 teaspoon vanilla
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
1 1/2 cups sour cream
3 tablespoons sugar
Chocolate-covered coffee beans, if desired
Unsweetened baking cocoa, if desired

Steps:

Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
Bake 45 to 50 minutes or until set.
Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 37 g, Cholesterol 160 mg, Fat 5, Fiber 0 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 1 1/2 g