Coffee Lover's Cheesecake

Espresso Martini

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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