Cappuccino Cheesecake Recipe

Ingredients
<br>- 1 3/4 cups crushed chocolate cookies
<br>- 1/2 cup granulated sugar, divided
<br>- 1/3 cup butter, melted
<br>- 3 (8 ounce) packages cream cheese, softened
<br>- 1 cup French Vanilla NESTLE® CARNATION® COFFEE-MATE® Liquid Coffee Creamer
<br>- 4 large eggs
<br>- 6 teaspoons TASTER'S CHOICE® 100% Pure Instant Coffee
<br>- 1/4 cup all-purpose flour
<br>- 3/4 cup NESTLE® TOLL HOUSE® Premier White Morsels
<br>- 1 (16 ounce) container sour cream, room temperature
<br><p></p>Directions
<br>step 1: PREHEAT oven to 350 degrees F.
<br>step 2: COMBINE cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
<br>step 3: BAKE for 5 minutes.
<br>step 4: BEAT cream cheese and Coffee-mate(r) in large mixer bowl until creamy. Combine eggs and Taster's Choice in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.
<br>step 5: BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.
<br>step 6: MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake.
<br>step 7: BAKE for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.
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Ingredients
- 1 3/4 cups crushed chocolate cookies
- 1/2 cup granulated sugar, divided
- 1/3 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup French Vanilla NESTLE® CARNATION® COFFEE-MATE® Liquid Coffee Creamer
- 4 large eggs
- 6 teaspoons TASTER'S CHOICE® 100% Pure Instant Coffee
- 1/4 cup all-purpose flour
- 3/4 cup NESTLE® TOLL HOUSE® Premier White Morsels
- 1 (16 ounce) container sour cream, room temperature

Directions
step 1: PREHEAT oven to 350 degrees F.
step 2: COMBINE cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
step 3: BAKE for 5 minutes.
step 4: BEAT cream cheese and Coffee-mate(r) in large mixer bowl until creamy. Combine eggs and Taster's Choice in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.
step 5: BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.
step 6: MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake.
step 7: BAKE for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.

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