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Cappuccino Cheesecake




  • 1 envelope Knox unflavored gelatine
  • 1/3 cup granulated sugar
  • 3/4 cup boiling water
  • 8 ounces sour cream
  • 8 ounces cream cheese, softened
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts

Zwieback Crumb Crust

  • 1 cup zwieback cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons melted butter or margarine


  1. Combine all Crust ingredients in a small bowl. Press into a 9-inch pie pan; chill.
  2. In a large bowl, mix unflavored gelatine with sugar; add boiling water and stir until gelatine is completely dissolved.
  3. With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract, one at a time, beating well after each addition.
  4. Fold in nuts.
  5. Turn into the prepared crust; chill until firm.


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