Cappuccino Cheesecake

his coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.

Cappuccino Cheesecake

Ingredients
For the Crust:
  1. 1 cup finely crushed shortbread cookies
  2. 4 tablespoons (1/2 stick) unsalted butter, melted

For the Filling:
  1. 3/4 cup whole milk
  2. .25 ounce (1 envelope) unflavored powdered gelatin
  3. 24 ounces (3 8-ounce packages) cream cheese, softened
  4. 8 ounces sour cream
  5. 3/4 cup sugar
  6. 2 teaspoons vanilla extract
  7. 3 tablespoons instant espresso powder
  8. 2 cups whipped cream
  9. Cinnamon for garnish

Directions
For the Crust:
  1. Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
For the Filling:
  1. Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.