Ingredients Jump to Instructions ↓

  1. 1 1/2 cups finely chopped nut s

  2. 3 tablespoons butter or margarine melted

  3. 2 tablespoons granulated sugar

  4. 1 tablespoon NESCAFÉÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules

  5. 1/4 teaspoon ground cinnamon

  6. 1/4 cup boiling water

  7. 4 (8 oz. each) pkg. cream cheese softened

  8. 1 cup granulated sugar

  9. 3 tablespoons all-purpose flour

  10. 4 large egg s

  11. 1 cup sour cream Baking Cocoa for Garnish

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325 ° F. COMBINE nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch spring form pan. BAKE for 10 minutes. Set crust aside; increase oven temperature to 450 ° F. DISSOLVE coffee granules and cinnamon in boiling water. Let sit until cool. COMBINE cream cheese, 1 cup sugar and flour in a large bowl. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture; mix until well blended. Pour over crust. BAKE for 10 minutes. Reduce oven temperature to 250 ° F. BAKE for an additional 1 hour or until edges are set and center still moves slightly. (Top of cheesecake may crack.) Carefully run a knife or spatula around the edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa; Garnish with whole coffee bean, if desired.


Send feedback