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Add a photoServings: 12
Ingredients
- 1 1/2 c. Finely minced nuts
- 2 Tbsp. Sugar
- 3 Tbsp. Butter, melted
- 2 c. Chocolate wafers
- 3 Tbsp. Butter, melted
- 1 lb Cream cheese, softened
- 1 c. Sugar
- 3 Tbsp. Flour
- 4 x Large eggs
- 1 c. Lowfat sour cream
- 1 Tbsp. Instant espresso or possibly coffee
- 1/4 tsp Cinnamon
- 1/4 c. Boiling water
Directions
- Heat oven to 325 F. Dissolve instant coffee with cinnamon in water.
- Set aside to cold. Mix nuts, sugar, and butter and press onto bottom of a 9-inch springform pan. Bake for 10 min, remove, and set aside. Increase oven to 450 F. Beat cream cheese, sugar and flour at medium speed till well blended. Add in Large eggs one at a time, mixing well after each addition. Blend in lowfat sour cream. Gradually add in cooled coffee mix to cream cheese mix, mixing well till blended. Pour over crust. Bake for 10 min and then reduce over temperature to 250 F. Continue baking for 1 hour. Turn off oven and let cake cold inside for 1 hour. Remove and cold completely. Chill at least 3 hrs.
- I garnish this with chocolate whipped cream (while whipping cream, add in 3 Tbsp. powdered sugar, 1/4 c. cocoa, and 1/2 teaspoon vanilla) and chocolate covered espresso beans
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 503 | |
| Calories from Fat 310 | 62% |
| Total Fat 35.6g | 45% |
| Saturated Fat 15.63g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 424mg | 18% |
| Potassium 248mg | 7% |
| Total Carbs 40.37g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 27.1g | 18% |
| Protein 9.17g | 15% |
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