| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cakes, Cheese |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped nuts |
| 2 |
tb |
Sugar |
| 3 |
tb |
Margarine, melted |
| 4 |
pk |
8-ounce cream cheese, soften |
| 1 |
c |
Sugar |
| 3 |
tb |
Flour |
| 4 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Cold water |
| 1 |
tb |
Instant coffee |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
BASE
BODY
BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in sour cream. Bring water to boil. Add coffee
granules and cinnamon; stir until dissolved. Cool; gradually add to cream
cheese mixture, mixing until well blended.
Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to
250; continue baking 1 hour. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Garnish with whipped cream and whole coffee
beans, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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