This delightful cheesecake has great texture
and flavor, and it actually tastes just like cappuccino! It’s suggested to add mini chocolate
chips to the batter, which brings out just the right amount of sweetness. A great garnish is piped Cool Whip and cinnamon. Feel free to add more chocolate chips!
finely chopped PLANTERS Walnuts
butter or margarine, melted
sugar
(8 oz. each) PHILADELPHIA Cream Cheese, softened
sugar
flour
eggs
BREAKSTONE’S or KNUDSEN Sour Cream
MAXWELL HOUSE Instant Coffee
ground cinnamon
boiling water
thawed COOL WHIP Whipped Topping
PREHEAT oven to
325°F if using a silver 9-inch springform pan (or to 300°F if using a
dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp.
sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven;
cool. Increase oven temperature to 450°F.
BEAT cream cheese, 1
cup sugar and flour with electric mixer on medium speed until well
blended. Add eggs, 1 at a time, mixing on low speed after each addition
just until blended. Blend in sour cream.
DISSOLVE instant coffee
with cinnamon in water; cool. Gradually add to cream cheese mixture,
mixing until well blended. Pour over crust.
BAKE 10 min. Reduce
oven temperature to 250°F. Bake an additional 1 hour or until center is
almost set. Run knife or metal spatula around rim of pan to loosen
cake; cool before removing rim of pan. Refrigerate 4 hours or
overnight. Garnish with dollops of whipped topping and a sprinkle of
additional cinnamon
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