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Ingredients
- 1Â 1/2 c. Nuts, finely minced
- 1 c. Plus 2 tbs sugar, divided
- 3 Tbsp. Butter, melted
- 32 ounce Cream cheese, melted
- 3 Tbsp. Flour, all purpose
- 4 x Large eggs
- 1 c. Lowfat sour cream
- 1 Tbsp. Instant coffee pwdr
- 1/4 tsp Cinnamon
- 1/4 c. Orange juice
- 1 tsp Orange peel, grated
- Â Â Cinnamon sugar, whipped cream and orange zest for garnish
Directions
- Preheat oven to 325 . Combine nuts, 2 Tbsp. sugar and butter in medium bowl; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Remove from oven. Increase oven temperature to 450 . Beat together cream cheese, remaining 1 c. sugar and flour in large bowl till well blended. Add in Large eggs, one at a time, beating well after each addition. Blend in lowfat sour cream. Add in coffee pwdr and cinnamon to orange juice; stir till coffee is dissolved. Gradually add in juice mix with orange peel to cream cheese mix, mixing till well blended. Pour over crust. Bake 10 min. Reduce oven temperature to 250 . Continue baking cheesecake 1 hour.
- Loosen cake from rim of pan; cold 10 min. Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife. Cold completely before removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake. Sprinkle with orange zest, if you like.
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