A creamy filling flavoured with instant coffee is baked in a prepared chocolate cookie crumb crust for a luscious easy-to-make cheesecake.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 Tbsp. milk
2 Tbsp. Maxwell House Instant Coffee Original Roast
1 ready-to-use chocolate pie crust (9 inch)
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How do I make it ?
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla in medium speed with mixer until well blended. Add eggs; mix just until blended.
Microwave milk in small microwaveable bowl on HIGH 15 sec. Add instant coffee; stir until dissolved. Add to cream cheese batter; mix well. Pour into crust.
Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours.
Kraft Kitchen Tips!
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Garnish with chocolate-dipped pecan halves before serving.
Calories From Fat
% Daily Value
Fat 26 g
Saturated fat 13 g
Cholesterol 125 mg
Sodium 410 mg
Carbohydrate 30 g
Fibre 1 g
Sugars 21 g
Protein 8 g
8 servings, 1 piece (106 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.