Coffee Lover's Cheesecake
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Tbsp. milk
2 Tbsp. instant coffee
1 chocolate cookie crust (6 oz.)
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Microwave milk in small microwaveable bowl on high 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
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