Cappuccino Cheesecake. Heaven on a Fork.

Disclaimer #1:  My Grandma M is the best baker I know.
Disclaimer #2: I didn't have anything to do with this delicious cheesecake, other than the small part I played in eating it of course.  All credit is forwarded to my sweet, sweet GM.  

Last Saturday we gathered the family for a good 'ol fashioned summer BBQ.  Let me start off by saying how much I'm going to miss summer and all of the weekend BBQs that seem to fill up my social calendar for July & August.  I'm so not ready for casseroles and stews, or giving up my cutoff shorts just yet.  
Please stay longer summer.  Please.

Okay, all begging and pleading aside, let's get back to this cheesecake.  In one word.  HEAVENLY.  It was everything a cheesecake should be; creamy and silky smooth, with just a subtle hint of coffee.  It's just too bad I can't substitute this blissful slice for my daily cup of joe.  Could you imagine......

Cappuccino Cheesecake


2 cups Oreo cookie crumbs
6 Tbsp unsalted butter, melted

4 (8oz) cream cheese, softened
1 1/4 cups sugar
2 Tbsp all-purpose flour
4 eggs, room temperature
2 tsp vanilla
1 Tbsp instant coffee granules
3 Tbsp whipping cream, divided
2 tsp cinnamon

Preheat oven to 325F
Wrap bottom & sides of 9-inch springform pan with heavy duty tinfoil.  Set aside.
In medium bowl stir together cookie crumbs and melted butter.  Press into the bottom and 1-inch up sides of  pan.  Bake for 8 minutes.  Cool.
In large bowl beat cream cheese and sugar on LOW speed until smooth.  Beat in flour.   Add in 2 eggs and beat until just combined, repeat with remaining 2 eggs, add in vanilla and beat until blended.  Reserve 2 cups of batter and set aside in another bowl.
In small bowl dissolve coffee in 2 tablespoons of whipping cream and stir into the reserved batter.  Set aside.
(back to the large bowl) Add remaining tablespoon of cream and 2 tsp of cinnamon into the batter until completely blended.  Pour over crust.
Place springform pan in large shallow pan.  Fill with hot tap water half way up the sides of the springform pan.  Bake for 40 minutes.
Carefully slide out oven rack several inches.  Pour the reserved coffee batter evenly over cheesecake, and slide rack back in.  Bake for 20 minutes or until edges are slightly puffed and top is dry to the touch.  Remove from water and place on rack to cool for 2 hours.  Refrigerate for 6 hours before serving.
Cheesecake can be refrigerated up to 3 days covered, or frozen for up to 3 weeks.

recipe courtesy: cooking pleasure magazine 2004

helpful hints from Grandma M:
the secret to the perfect cheesecake is having your eggs and cream cheese at room temperature and beating together the ingredients on low speed


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