Cappuccino Cheesecake

Cappuccino Cheesecake

Perfect treat for the cheesecake and coffee lover in your life. Make one large cheesecake to feed the group or guests will adore their own mini-sized versions!

 

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

 

Ingredients

Featured ingredient: Elite Espresso 10 oz. Bag Ground

Crust:

  • 1 -1/2 cups chopped nuts
  • 3 Tbsp. melted butter
  • 2 Tbsp. sugar

Filling:

  • 32 oz. cream cheese, softened
  • 1 cup sugar
  • 3 Tbsp. flour
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup brewed and cooled Door County Coffee Elite Espresso or double strength coffee
  • 1/4 tsp. cinnamon
  • Chocolate covered coffee beans

Instructions

  1. Mix together crust ingredients and press into bottom of springform pan. (Use one 9 inch or 6 mini springform pans).
  2. Bake 350 degrees for 10 minutes and cool.
  3. Increase oven temperatures to 450 degrees. Beat cream cheese, sugar and flour at medium speed until well blended.
  4. Add eggs one at a time. Mix well. Blend in sour cream.
  5. Add cooled coffee to cream cheese mixture and mix until well blended. Pour over cooled crust and bake 10 minutes.
  6. Reduce heat to 250 degrees and continue baking 1 hour.
  7. Loosen cake from pan with a knife. Chill.
  8. Garnish with chocolate covered coffee beans.
  9. Serve with Door County Coffee French Roast.