Creamy Coffee Cheesecake
From choclytcandy 14 years agoIngredients
- Crust: shopping list
- 1 1/2 cups graham cracker crumbs shopping list
- 1/4 cup powdered sugar shopping list
- 6 tbs butter, melted shopping list
- coffee Filling: shopping list
- 32 oz cream cheese, softened shopping list
- 3/4 cup sugar shopping list
- 2 tsp instant coffee granules shopping list
- 1 tsp hot water shopping list
- 2 eggs shopping list
- 1 cup sour cream shopping list
- 3 tbs Kahlua or Tia Maria liqueur (optional) shopping list
- Topping: shopping list
- 1 1/2 cup sour cream shopping list
- 2 tbs sugar shopping list
- 1/2 tsp vanilla extract shopping list
- 1/8 tsp salt shopping list
How to make it
- To prepare the crust, place all of the crust ingredients in a medium-sized bowl, and toss with a fork or mix with your hands until well-blended.
- Place the crust mixture in a 9" springform pan or a deep-dish pie pan. Using the back of a spoon or your hands, press the crumbs firmly around the bottom and side of the pan. Refrigerate the crust for at least 1 hour, or until very cold.
- To make the filling, place the cream cheese in a large mixing bowl, and beat with an electric mixer until very soft. Add the sugar and beat into the cream cheese.
- Dissolve the instant coffee in the hot water, and beat into the cream cheese mixture. Then beat in the eggs, 1 at a time, until well-blended.
- Add the sour cream and the liqueur, if desired, to the filling, and beat slowly until thoroughly combined.
- Pour the filling into the chilled crust and bake in a preheated 350 degrees oven for 40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Place the pan on a wire rack, and cool for 40 to 60 minutes, or until cake reaches room temperature.
- To make the topping, place the sour cream in a medium-sized mixing bowl and gently stir in the remaining ingredients. When well-blended, spread the topping over the cooled cheesecake.
- Bake the "topped" cheesecake in a preheated 425 degrees oven for 5 minutes, or just long enough to set the sour cream. Allow to cool on a wire rack. Refrigerate for at least 4 hours before cutting into wedges and serving.
The Rating
Reviewed by 11 people-
LOVE cheesecake!High5!
lanabade in Goshen loved it -
OOOHHH!!! I love cheesecake kahula and coffee.. oh my word i just died and to 'HEAVEN' girl..:) HIGH FIVE FORKS!!!!
snowcat17 in Milwaukee loved it -
went.. i type faster than i think..lol
snowcat17 in Milwaukee loved it
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