Here's a cheesecake for all of the cafe latte fans out there—made with cream cheese, instant coffee and a hint of vanilla.
What You Need
Original recipe yields 16 servings
30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. warm water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. milk
1 Tbsp. vanilla
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Let's Make It
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.
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 23g
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.