Recipe for cooking cappuccino cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Cappuccino Cheesecake

1 env. Knox® unflavored gelatin
1/3 c. sugar
3/4 c. boiling water
8 oz. sour cream
8 oz. cream cheese, softened
1/3 c. coffee liqueur
1 tsp. vanilla extract or flavoring
1/2 c. chopped pecans or walnuts
Zwieback Crumb Crust

In a lrg. bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved.

With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract or flavoring, one at a time, beating well after each addition. Fold in nuts. Turn into the prepared crust; chill until firm.

Zwieback Crumb Crust
1 c. zwieback cracker crumbs
2 Tbsp. sugar
3 Tbsp. melted butter or butter replacement

Combine all ingredients in a sm. bowl. Press into a 9-in. pie pan; chill.