A cream-cheesy mix of instant coffee, cinnamon and vanilla team up with a chocolate-cookie crust in this dreamy Mocha Swirl Cheesecake.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/8 tsp. ground cinnamon
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
1 OREO Pie Crust (6 oz.)
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup batter to small bowl; stir in cinnamon.
Stir 2 Tbsp. instant coffee granules into remaining batter; pour into pie crust. Top with spoonfuls of cinnamon batter; swirl with knife several times.
Bake for 35 to 40 min. or until center is almost set. Cool completely on rack.
Refrigerate at least 3 hours or overnight.
Balance out your food choices throughout the day so you can enjoy a piece of this cheesecake.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* 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.