Cappuccino Cheesecake Recipe

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Very rich but not overly sweet. Serve modest portions with whipped cream on top. --The Ram in the Thicket, Wilton, New Hampshire

Yield: Serves 12-16

Crust:

• 1 cup flour
• 1 tablespoon brown sugar
• 1 tablespoon cinnamon
• 6 tablespoons melted butter

Blend thoroughly with fork or pastry blender. Pat halfway up sides and over bottom of 10-inch cheesecake pan (with removable sides).

Filling:

• 2 pounds cream cheese, softened
• 4 eggs
• 1/3 cup unsweetened cocoa
• 2 tablespoons coffee liqueur (optional)
• 1 teaspoon vanilla
• 1 cup sugar
• 3 tablespoons instant coffee powder
• 2 tablespoons cinnamon
• 1 teaspoon mace

Thoroughly cream the cheese with electric mixer. Add eggs one at a time, beating well after each. Add remaining ingredients and blend until just mixed well. Pour into prepared pan. Bake at 350 degrees F about 45-60 minutes or until center is set. Remove from oven, cover with topping (recipe follows), and bake for 5 minutes. Cool to room temperature and then refrigerate until ready to serve.

Topping:

• 1 cup sour cream
• 1/2 cup sugar
• 1 tablespoon cocoa
• 1 teaspoon cinnamon

Mix together well and proceed as described above.