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Creamy Cappuccino Cheesecake

Enjoy this delicious Mexican cheesecake spooned evenly by cream cheese mixture and topped with chocolate-covered coffee beans – ready to serve for twelve.

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  • prep time 55 min
  • total time 6 hr 25 min
  • ingredients 14
  • servings 12
 

Ingredients

Crust

1 1/2
cups chocolate cookie crumbs
1/4
cup sugar
1/4
cup butter or margarine, melted

Filling

2
tablespoons instant coffee granules or crystals
1
tablespoon hot water
1
teaspoon vanilla
3
packages (8 oz each) cream cheese, softened
1
cup sugar
1/2
teaspoon ground cinnamon
4
eggs

Topping

1 1/2
cups sour cream
3
tablespoons sugar
Chocolate-covered coffee beans, if desired
Unsweetened baking cocoa, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
  • 2 Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
  • 3 Bake 45 to 50 minutes or until set.
  • 4 Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.
  • 1 Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
  • 2 Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
  • 3 Bake 45 to 50 minutes or until set.
  • 4 Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
19g,
19%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
160mg
160%;
Sodium
310mg
310%;
Total Carbohydrate
37g
37%
(Dietary Fiber
0g
0%
  Sugars
30g
30%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.