Cappuccino Cheesecake Recipe
Makes: About 10-12 servings.
Cappuccino Cheesecake is rated out of 5 by 2.
Rated 4 out of 5 by GibsonGirl25 from For my personal taste, I would prefer the amount of instant coffee to be cut in half in order to maintain some of the cream cheese flavor, as it was completely lost in the cappuccino flavor. Otherwise I like this recipe and I will try it again with less coffee.
Date published: 2013-04-28
Rated 5 out of 5 by bleenapple from Very delicious! I had a bit of trouble with is making the crust. It took a VERY long time sticking it onto the pan and crushing the graham crackers. The baking was a little tricky as well, like how it says, "... is set but still jiggles slightly in center when pan is gently shaken." It was my first time making cheesecake so I did not know exactly what it meant by that and I was scared; I did not want to mess it up. Luckily, Youtube (as always) came in handy! Other than that, very easy to do! Mine came out a lot more brown than the picture, but I think that that is normal. I did not decorate it the way it showed. I got a mini bar of Hershey's chocolate and I got a potato peeler and along the edges I peeled with small strokes on top of the entire cheesecake. Here are links to two pictures I took. http://tinypic.com/r/2uhabua/6 http://tinypic.com/r/15sa7wj/6 For the crust, don't worry if when you're sticking it to the pan it's uneven at the top. Once you bake the cheesecake and it's cooled you can get scissors and cut along the top to make it even. Just make sure it's tall enough when you're sticking it on there!
Date published: 2012-11-22