How to make it

  • Combine crumbs, butter & sugar.
  • Pat the mixture on the bottom & sides of a 9" springform pan or 9x13 pan and chill crust.
  • Beat cream cheese with a mixer until fluffy. Add Eagle Brand milk & chocolate syrup.
  • Dissolve the instant coffee in the hot water, then add to cream cheese mixture, mixing well.
  • Fold in whipped cream.
  • Pour into chocolate crumb crust and cover with cling wrap or foil.
  • Freeze 6 hours or until firm.
  • Garnish with swirls of whipped cream, chocolate curls and/or chocolate covered coffee beans.
  • Store leftover cheesecake in freezer.

Reviews & Comments 3

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  • momo_55grandma 3 years ago
    just yummy great cheese cake{frozen a plus
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  • momo_55grandma 3 years ago
    just yummy great cheese cake{frozen a plus
    Was this review helpful? Yes Flag
    " It was excellent "
    sday5 ate it and said...
    I do almost an identical recipe and put it into a 9X13 pan. It is so good.
    Was this review helpful? Yes Flag

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