COFFEE & CREAM CHEESECAKE

Coffee & Cream Cheesecake image

Here's a cheesecake for all of the cafe latte fans out there-made with cream cheese, instant coffee and a hint of vanilla.

Provided by My Food and Family

Categories Dairy

Time 6h30m

Yield 16 servings

Number Of Ingredients 11

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Ingredients

30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. warm water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. milk
1 Tbsp. vanilla
4 eggs

Steps:

Heat oven to 325°F.
Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve coffee granules in water; set aside.
Beat cream cheese in large bowl with mixer until creamy. Add 1 cup sugar; beat until blended. Mix in coffee mixture, sour cream, milk and vanilla. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 19 g, Protein 6 g