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Cappucino Cheesecake

Cappucino Cheesecake
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Yield: Serves 12-16

Very rich but not overly sweet. Serve modest portions with whipped cream on top. --The Ram in the Thicket, Wilton, New Hampshire



  • 1 cup flour
  • 1 tablespoon brown sugar
  • 1 tablespoon cinnamon
  • 6 tablespoons melted butter


Blend thoroughly with fork or pastry blender. Pat halfway up sides and over bottom of 10-inch cheesecake pan (with removable sides).



  • 2 pounds cream cheese, softened
  • 4 eggs
  • 1/3 cup unsweetened cocoa
  • 2 tablespoons coffee liqueur (optional)
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 3 tablespoons instant coffee powder
  • 2 tablespoons cinnamon
  • 1 teaspoon mace


Thoroughly cream the cheese with electric mixer. Add eggs one at a time, beating well after each. Add remaining ingredients and blend until just mixed well. Pour into prepared pan. Bake at 350 degrees F about 45-60 minutes or until center is set. Remove from oven, cover with topping (recipe follows), and bake for 5 minutes. Cool to room temperature and then refrigerate until ready to serve.



  • 1 cup sour cream
  • 1/2 cup sugar
  • 1 tablespoon cocoa
  • 1 teaspoon cinnamon


Mix together well and proceed as described above.
Updated Tuesday, September 23rd, 2008

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