Clares Cappuccino Walnut Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine walnuts, 2 tablespoons of sugar, and butter in a bowl and mix well. Pour mixture into 9-inch springform pan and press onto bottom. Set aside.
• In a food processor combine cream cheese and the rest of the cup of sugar. Mix until light and fluffy and completely combines.
• Add flour and eggs, one at a time.
• Add sour cream and cinnamon.
• Dissolve the instant coffee into the espresso, then add to cream cheese mixture.
• Pour into the pan and bake for approximately one hour. Shake gently to test. Cake will be firm when done. Top will be lightly browned. Cool completely.
• Combine remaining ingredients, heat and stir until melted. Drizzle topping over cooled cheesecake. Chill before serving.

Steps:

• Heat oven to 350.
• Wrap bottom and sides of a 10-inch springform pan with a double layer of foil.
• In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes.
• To prepare filling beat cream cheese on medium speed till smooth. Blend in the maple syrup. Add eggs, one at a time, blending well after each addition. Beat in vanilla, flour and cream until just blended. Do not overbeat. Pour into the baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle.
• I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired.
• MAPLE WHIPPED CREAM DIRECTIONS:.
• In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy.
• MAPLE CREAM SAUCE DIRECTIONS:.
• Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.

Steps:

• Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
• Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
• Cut around cake to loosen. Release pan sides. Top with curls, if desired.

Steps:

• Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl.
• Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill.
• Beat cream cheese in a large bowl with mixer at medium speed until smooth.
• Add sugars gradually, beating until well mixed.
• Beat in eggs, one at a time, until mixture is light and fluffy.
• Beat in pumpkin, pumpkin pie spice and heavy cream at low speed.
• Pour into prepared pan.
• Bake at 325* for 1 hour and 35 minutes.
• Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes.
• Cool cake on wire rack; refrigerate several hours or overnight.
• Garnish with whipped cream and additional nuts, if desired.
• Walnut Topping: Combine butter and brown sugar until crumbly.
• Blend in walnuts.

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Just before serving, arrange garnishes over top.