Comida Kraft
Recipe Box

Coffee & Cream Cheesecake

Prep Time
Total Time

16 servings

Here's a cheesecake for all of the cafe latte fans out there—made with cream cheese, instant coffee and a hint of vanilla.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve coffee granules in water; set aside.
  • Beat cream cheese in large bowl with mixer until creamy. Add 1 cup sugar; beat until blended. Mix in coffee mixture, sour cream, milk and vanilla. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.


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How to Cut a Cheesecake

When cutting a cheesecake, use a knife with a thin blade, wiping the blade with a damp paper towel or rinsing with warm water after each cut for best results. Or, try using unwaxed dental floss. Just cut an 18-inch piece of floss, then wrap the ends around your index fingers. Cut the cheesecake in half by pulling the floss through the cheesecake, starting at top surface of cheesecake and keeping the floss pulled tight. Release one end of the floss and pull through bottom of cheesecake. Rewrap the floss and use to cut cheesecake into desired number of slices.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 350
Total fat 26g
Saturated fat 15g
Cholesterol 140mg
Sodium 280mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 2 %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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