Ingredients:
1 1/2 cups finely chopped nuts
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1/4 teaspoon ground cinnamon
1/4 cup boiling water
4 packages (8 ounces each) cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
NESTLÉ® TOLL HOUSE® Baking Cocoa
Directions:
PREHEAT oven to 325° F.
COMBINE nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch springform 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 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 edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa; garnish with whole coffee bean, if desired.
Estimated Times:
Prep Time:
45 minutes
Cooking Time:
80 minutes
Cooling Time:
60 minutes
Total Time:
185 minutes
Servings: 12
In this recipe:
