Cappuccino Cheesecake Recipe

Name: Cappuccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups finely chopped PLANTERS Walnuts; 3 Tbsp. butter or margarine, melted; 2 Tbsp. sugar; 1 Tbsp. MAXWELL HOUSE Instant Coffee; 1/4 tsp. ground cinnamon; 1/4 cup boiling water; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 3 Tbsp. flour; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 4 eggs; 1-1/2 cups thawed COOL WHIP Whipped Topping

Servings: persons

1-1/2 cups finely chopped PLANTERS Walnuts
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1-1/2 cups thawed COOL WHIP Whipped Topping

1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Mix walnuts, butter and 2 Tbsp.
3
sugar; press firmly onto bottom of pan.
4
Bake 10 min.
5
Remove from oven; set aside until ready to use.
6
Increase oven temperature to 450F.
7
Dissolve instant coffee and cinnamon in boiling water; cool.
8
Meanwhile, beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended.
9
Add sour cream; mix well.
10
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
11
Gradually add coffee mixture, stirring until well blended.
12
Pour over crust.
13
Bake 10 min.
14
Reduce oven temperature to 250F.
15
Bake an additional 1 hour or until center is almost set.
16
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
17
Refrigerate 4 hours or overnight.
18
Top with the whipped topping just before serving; sprinkle with additional cinnamon.
19
Store in refrigerator.

1578

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cups finely chopped PLANTERS Walnuts, 3 Tbsp. butter or margarine, melted, 2 Tbsp. sugar, 1 Tbsp. MAXWELL HOUSE Instant Coffee, and more.

Yes, Cappuccino Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cappuccino Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions