Orange Cappuccino Cheesecake Recipe

The best delicious Orange Cappuccino Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange Cappuccino Cheesecake recipe today!

Hello my friends, this Orange Cappuccino Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Orange Cappuccino Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Orange Cappuccino Cheesecake.

What Makes This Orange Cappuccino Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange Cappuccino Cheesecake.

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Ingredients & Directions


-ROSE RAY DSJN00A-
1 1/2 c Nuts; finely chopped
1 c Plus 2 tbs sugar; divided
3 tb Butter; melted
32 oz Cream cheese; melted
3 tb Flour; all purpose
4 Eggs
1 c Sour cream
1 tb Instant coffee powder
1/4 ts Cinnamon
1/4 c Orange juice
1 ts Orange peel; grated
Cinnamon sugar, whipped
– cream and orange zest for
– garnish

Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter
in medium bowl; mix well. Press onto bottom of 9-inch springform pan.
Bake 10 minutes. Remove from oven. Increase oven temperature to 450~.
Beat together cream cheese, remaining 1 cup sugar and 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~. Continue baking cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes. Sprinkle with
cinnamon sugar. Lightly score top of cheesecake with sharp knife.
Cool completely before removing rim of pan. Spoon desired amount of
whipped cream into pastry tube; pipe around edge of cheesecake.
Sprinkle with orange zest, if desired.

Decadent Cheesecakes from Cooking Class Magazine, March 1993.

Yields
1 Servings

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