Cappuccino Cheesecake

• Baking & Spices

  • 1 Cinnamon
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract
  • 2 cups Whipped cream

• Snacks

  • 1 cup Shortbread cookies

• Drinks

  • 3 tbsp Espresso, instant powder

• Dairy

  • 4 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 8 oz Sour cream
  • 3/4 cup Whole milk

• Desserts

  • 1/4 oz Gelatin, unflavored powdered

Found on goboldwithbutter.com

Ingredients

• 1 cup finely crushed shortbread cookies
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3/4 cup whole milk
• .25 ounce (1 envelope) unflavored powdered gelatin
• 24 ounces (3 8-ounce packages) cream cheese, softened
• 8 ounces sour cream
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3 tablespoons instant espresso powder
• 2 cups whipped cream
• Cinnamon for garnish

Directions

• For the Crust:
• Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
• For the Filling:
• Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
• Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
• Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
• Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
• Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.