3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
6 Tbsp. brewed strong Nabob Bold Full City Dark Roast Coffee, cooled
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How do I make it ?
Heat oven to 325°F.
Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan. Bake 12 min.
Beat cream cheese and sugar in large bowl with mixer until blended. Add coffee; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
Bake 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Kraft Kitchen Tips!
Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Prepare crust as directed, omitting the nuts.
Prepare using your favourite variety of NabobBold Coffee.
Garnish each serving with a dollop of thawed Cool Whip Whipped Topping and chocolate-covered coffee beans.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 12 g
Cholesterol 95 mg
Sodium 280 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 16 g
Protein 6 g
16 servings, 1 piece (82 g) each
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.