• 1serving
  • 450minutes
  • 350calories

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Ingredients Jump to Instructions ↓

  1. Crust

  2. 9 whole cinnamon graham crackers

  3. 3 Tbsp butter, cut in small pieces

  4. Filling

  5. 3 Tbsp instant-coffee granules

  6. 1 Tbsp vanilla extract

  7. Three 8-oz bricks cream cheese, softened

  8. 1/2 cup granulated sugar

  9. 1/2 cup packed light-brown sugar

  10. 2 Tbsp cornstarch

  11. 1 tsp ground cinnamon

  12. 3 large eggs

  13. 3/4 cup sour cream

  14. Topping

  15. 13/4 cups sour cream

  16. 3/4 cup granulated sugar

  17. 1 Tbsp confectioners' sugar mixed with

  18. 1/8 tsp ground cinnamon; chocolate-covered espresso beans

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly coat an 8-in. springform pan with cooking spray.

  2. Crust: Break up crackers into food processor; pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom of springform pan. Bake 8 minutes. Cool in pan on a wire rack.

  3. Meanwhile, make Filling: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. On low speed, add eggs; beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly.

  4. Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.

  5. Topping: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.

  6. To serve: Remove pan sides. Sift cinnamon-sugar over cake. Make a circle of espresso beans around the edge.

  7. How long will it keep? Refrigerator, 3 days.


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