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French Vanilla Cappuccino Cheesecake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.9987
Energy (kCal)920.7325
Carbohydrates (g)55.5216
Total fats (g)60.3534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. | 3. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. | 4. Bake 5 minutes. | 5. Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy. | 6. Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved. | 7. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. | 8. Pour into crust. | 9. Bake for 45-50 minutes or until edges are set but center still moves slightly. | 10. Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir. | 11. Microwave at additional 10-20 second intervals, stirring until smooth. | 12. Stir in sour cream. | 13. Spread over top of cheesecake. | 14. Bake 10 minutes. | 15. Cool completely in pan on wire rack. | 16. Refrigerate for several hours or overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate cooky 1 3/4 cups crushed - - - -
    sugar 1/2 cup granulated divided 159.9 30.004 5.005 2.496
    butter 1/3 cup melted 456.0 20.951999999999998 14.248 38.4
    cream cheese 3 packages softened - - - -
    french vanilla liquid coffee creamer 1 cup - - - -
    egg 4 286.0 1.44 25.12 19.02
    coffee 6 teaspoons 18.8325 3.1256 0.6257 0.4374
    purpose flour 1/4 cup - - - -
    white chocolate chip 3/4 cup - - - -
    cream 1 container sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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