Comida Kraft
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Cafe Au Lait Cheesecake

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12 servings

Cheesecake in the morning? Why not? Chocolate and instant espresso give this sophisticated cheesecake a caffeinated kick.

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What You Need

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Make It

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  • 1. For the crust, in a mixing bowl combine crushed wafers and melted butter. Press mixture evenly onto the bottom and 2 inches up the sides of an ungreased 8-inch springform pan. Place the pan on a baking sheet. Chill until needed.
  • 2. In a small saucepan combine the chocolate, water, and instant espresso. Cook and stir over low heat until chocolate starts to melt. Remove from heat. Stir until smooth. Stir in liqueur or water; cool.
  • 3. In a large mixer bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. Add eggs all at once, beating on low speed just until mixed. Do not over beat.
  • 4. Reserve 2 cups of the cream cheese mixture; cover and chill. Stir cooled chocolate mixture into the remaining cream cheese mixture, stirring just until combined. Pour chocolate mixture into crust.
  • 5. Bake in 350 degree F oven for 30 minutes or until sides are set (center will be soft-set). Remove reserved mixture from refrigerator 10 minutes before needed. Gently pull out oven rack just enough to reach the inside of the pan. Carefully pour reserved mixture in a ring over the outside edge of the chocolate mixture (where chocolate mixture is set). Gently spread evenly over entire surface.
  • 6. Bake cheesecake for 20 to 25 minutes more or until center appears nearly set when gently shaken. Cool for 10 minutes on a wire rack. Loosen sides of the cheesecake from the pan. Cool for 30 minutes. Remove sides of pan. Cool completely.
  • 7. Chill cheesecake for 4 to 24 hours before serving. Store any remaining cheesecake, covered, in the refrigerator for up to 3 days. Makes 12 servings.
Please use alcohol responsibly.

Make Ahead

Chill cheesecake, covered, for 4 to 24 hours ahead. Or, to freeze, place cooled cheesecake, uncovered, in the freezer for 1 hour or until firm. Remove bottom of pan. Transfer cheesecake to a large freezer bag or container. Seal, label, and freeze for up to 1 month. To serve, transfer cheesecake to a platter and loosely cover. Thaw for 24 hours in the refrigerator.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 441
% Daily Value
Total fat 30g
Saturated fat 15g
Cholesterol 136mg
Sodium 361mg
Carbohydrate 35g
Dietary fiber 0g
Protein 8g
Vitamin A 33 %DV
Vitamin C 0 %DV
Calcium 5 %DV
Iron 10 %DV

* 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.

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