 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
Cinnamon and coffee make a deliciously dynamic duo in this dessert that will both surprise and delight!! Enjoy!! Ingredients:
1 1/2 cups finely chopped walnuts, toasted |
3 tablespoons butter or 3 tablespoons margarine, melted |
2 tablespoons sugar |
1 tablespoon instant coffee (maxwell house is what i use) |
1/4 teaspoon ground cinnamon |
1/4 cup boiling water |
4 (250 g) packages philadelphia brick cream cheese, softened |
1 cup sugar |
3 tablespoons flour |
1 cup sour cream |
4 eggs |
1/2 cup cool whip topping, thawed |
Directions:
1. Preheat oven to 350°F Mix walnuts, butter and 2 tablespoons sugar; press firmly onto bottom of 9-inch springform pan. Dissolve instant coffee with cinnamon in boiling water; set aside.
2. Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended. Gradually add coffee mixture, mixing until well blended after each addiion. Blend in sour cream. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 45-50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Top with small dollops of whipped topping. Garnish with additional cinnamon, if desired.
|
|