Cappuccino Swirl Cheesecake

I always try to look for cheesecake recipes with a twist.  That’s why I love the Cappuccino Swirl Cheesecake recipe.  Years ago, I made this cheesecake for a party, when the party was over; only 3 pieces were left over.  Which wasn’t bad, because there were 5 other different desserts?

Cappuccino Swirl Cheesecake Recipe

Cappuccino Swirl Cheesecake

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

½ tsp. vanilla

2 eggs

1/8 tsp. cinnamon

2 Tbsp. Instant Coffee, any variety

1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)

Preheat oven to 350F.  Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

Stir cinnamon into 1 cup of batter in small bowl.  Stir instant coffee into remaining batter and pour into crust.  Spoon cinnamon batter over coffee batter.  Swirl with knife to marbleize.

Bake for 35 to 40 minutes or until center is almost set.  Cool completely on wire rack.  Refrigerate at least 3 hours or overnight.  Makes 8 servings.

(Coffee Cool Whip:  Dissolve 1 tsp. Instant Coffee in 1 tsp. water in large bowl.  Gently stir in 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, until blended.  Store covered in refrigerator.  Spoon over cheesecake).

 

(Recipe for Cappuccino Swirl Cheesecake, I found in the Sunday coupons, 1989)

 

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