1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup sugar
1 Tbsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 tsp. hazelnut extract
1 tsp. water
1 oz. BAKER'S White Chocolate, finely chopped
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Let's Make It
Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Press cookie dough evenly onto bottom of prepared pan.
Beat Neufchatel and sugar in medium bowl with mixer until blended. Add egg; mix just until blended. Combine coffee granules, hazelnut extract and water in small bowl until coffee is dissolved. Stir into Neufchatel mixture.
Spread evenly over dough; sprinkle with chopped chocolate.
Bake 20 min. or until center is almost set. Cool. Refrigerate 2 hours. Use foil handles to life cheesecake from pan before cutting to serve.
Cheesecake can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Prepare using vanilla extract.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
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.