Creamy Cappuccino Cheesecake
With a chocolate cookie crust, coffee-flavored filling and a stenciled cocoa swirl, this cheesecake is as stunning as it is delicious.
- 8 reduced-fat creme-filled chocolate sandwich cookies, finely chopped (about 3/4 cup)
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon Korintje Cinnamon
- 1/4 teaspoon salt
- 3 packages (8 ounces each) fat-free cream cheese
- 2 packages (8 ounces) reduced-fat cream cheese (Neufchâtel)
- 1 cup fat-free sour cream
- 2 teaspoons vanilla
- 4 large eggs
- 1/2 cup double-strength coffee, cooled
- 1 1/2 teaspoons unsweetened cocoa powder (optional)
Preheat oven to 325°F. Lightly spray Springform Pan with nonstick cooking spray. Place cookies in resealable plastic food storage bag; crush into fine crumbs using Baker's Roller®. Press crumbs into bottom of pan. Bake 10 minutes. Remove from oven to Stackable Cooling Rack.
Meanwhile, in Small Batter Bowl, combine sugar, flour, cinnamon and salt. In Classic Batter Bowl, beat cream cheese at high speed of electric mixer until smooth. Add sugar mixture to cream cheese; beat well. Add sour cream and vanilla; beat until blended. Add eggs, on at a time; mix at low speed just until blended. Gradually add coffee while mixing at low speed; mix until well blended. Pour filling over crust.
Bake 1 hour, 15 minutes-1 hour, 20 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from oven to cooling rack. Immediately run releasing tool around sides of cake to loosen from pan; cool completely. Loosely cover; refrigerate at least 6 hours or overnight. Release collar form pan.
- 16 servings
Nutrients per serving:
Calories 250 (30% from fat), Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 80 mg, Carbohydrate 30 g, Protein 12 g, Sodium 430 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
2 starch, 1 medium-fat meat (2 carb)
If desired, 2 tablespoons instant coffee granules mixed with 1/2 cup hot water can be substituted for double-strength coffee. Cool completely.
Ground cinnamon can be substituted for Korintje cinnamon, if desired.
To prevent overbaking, always check cheesecakes at the minimum baking time. When done, the center area will still jiggle slightly. The center will firm as the cheesecake cools.
Gently blot surface of cheesecake with paper towel to remove any extra moisture that may have formed on the surface during refrigeration.
Running the releasing tool immediately after taking the cheesecake out of the oven helps prevent the cheesecake from cracking.
For a smooth cut, dip the Utiltiy Knife into warm water and wipe it dry after each cut.