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Cappuccino Cheesecake



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Tazze con Cappuccino
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Landi, Federico
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Cappuccino Cheesecake

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1 1/4 cups graham cracker crumbs
1/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, melted

24 ounces cream cheese, softened
1 1/2 cups sugar
4 large eggs
1/3 cup strong brewed espresso

1 cup well-chilled heavy cream
1 1/2 teaspoons cocoa powder
1/2 teaspoon cinnamon

For crust: Preheat oven to 375 degrees F. In a bowl stir together all
crust ingredients and press onto bottom of 10-inch springform pan.
For filling: In a bowl with an electric mixer beat cream cheese and
sugar until smooth. Beat in eggs 1 at a time and beat in espresso,
beating until smooth. Pour filling into crust and bake cheesecake
on baking sheet in middle of oven 35 minutes or until center is
barely set. Cool in pan on a rack and chill, covered, overnight.
In a bowl beat cream to stiff peaks. Remove side of pan and
top cheesecake with whipped cream. Sift cocoa powder and
cinnamon over cream.

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