Orange Cappuccino Cheesecake Recipe


Main Ingredient


 Finely chopped nuts1 1⁄2 Cup (24 tbs)
 Sugar18 Tablespoon (Divided, 1 Cup Plus 2 Tablespoon)
 Butter3 Tablespoon, melted
 Cream cheese32 Ounce, softened (4 Packages, 8 Ounce Each)
 All purpose flour3 Tablespoon
 Sour cream1 Cup (16 tbs)
 Instant coffee powder1 Tablespoon
 Ground cinnamon1⁄4 Teaspoon
 Orange juice1⁄4 Cup (4 tbs)
 Grated orange peel1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6738 Calories from Fat 4706

% Daily Value*

Total Fat 528 g812.2%

Saturated Fat 250.1 g1250.5%

Trans Fat 0 g

Cholesterol 2060 mg

Sodium 4154 mg173.1%

Total Carbohydrates 404 g134.7%

Dietary Fiber 17.9 g71.4%

Sugars 321.5 g

Protein 137 g274.2%

Vitamin A 300.9% Vitamin C 66.5%

Calcium 162.3% Iron 58.6%

*Based on a 2000 Calorie diet


Preheat oven to 325°F Combine nuts, 2 tablespoons of the sugar and the butter; press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Remove from oven.
Increase oven temperature to 450°F.
Beat together cream cheese, the remaining 1 cup sugar and the flour in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream.
Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved.
Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended.
Pour over crust.
Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Sprinkle top of cheesecake with cinnamon sugar, if desired.
Garnish as desired.