Yield: 10 Servings
1 1/2 c Finely chopped nuts
2 tb Sugar
3 tb Margarine; melted
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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