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Measurements

Cappuccino Cheesecake
Categories: Cheesecakes
Yield: 10 Servings

CRUST
1 1/2 c Finely chopped nuts
2 tb Sugar
3 tb Margarine; melted
FILLING
32 oz Cream cheese; softened
1 c Sugar
3 tb Unbleached all-purpose flour
4 Large eggs
1 c Sour cream
1 tb Instant coffee granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts; sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. Another 50's winner!


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