“This recipe is awesome! Two of my favorite items mixed together into one! Yummy! This recipe is from "Family Circle" or "Woman's Day" magazine, 2005.”
READY IN:
7hrs 45mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Lightly coat an 8-inch spring form pan with cooking spray.
  3. CRUST: Break up crackers into food processor; process until fine crumbs form. Add butter; process until blended. Press over bottom of spring form pan. Bake 8 minutes. Cool in pan on a wire rack.
  4. FILLING: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon,until well blended. On low speed, add eggs, beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly. Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.
  5. TOPPING: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.
  6. To serve Remove pan sides.
  7. Sift cinnamon-sugar over cake.
  8. Make a circle of espresso beans around the edge.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: