White chocolate and some strong brewed coffee give this creamy cheesecake its terrific flavor. Bonus: It's ready to chill in just 15 minutes!
What You Need
Original recipe yields 16 servings
1-1/2 pkg. (4 oz. each)) BAKER'S White Chocolate, broken into pieces
1/3 cup strong brewed MAXWELL HOUSE Coffee
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 egg s
2 tsp. grated orange zest
1/4 cup unsweetened cocoa powder
1 tsp. ground cinnamon
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Let's Make It
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Add cream cheese and sugar; beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest. Pour into greased 9-inch springform pan.
Bake 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Mix cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Substitute coffee-flavored liqueur for the brewed coffee.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.