DOUBLE COFFEE CHEESECAKE

Double Coffee Cheesecake image

Instant coffee and coffee-flavored liqueur give this creamy graham-cracker-crusted cheesecake cappuccino flair. It's ready to bake in only 20 minutes.

Provided by My Food and Family

Categories Dairy

Time 5h30m

Yield Makes 16 servings.

Number Of Ingredients 11

Ingredients

2 cups graham cracker crumbs
1-1/3 cups sugar, divided
6 Tbsp. butter or margarine
3 Tbsp. coffee-flavored liqueur
1 Tbsp. MAXWELL HOUSE Instant Coffee
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 tsp. vanilla
4 eggs
25 almonds, divided
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

Preheat oven to 325°F if using a silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/3 cup of the sugar and the butter; press firmly onto bottom and 2 inches up side of pan. Bake 10 minutes.
Mix liqueur and instant coffee granules until well blended; set aside. Beat cream cheese, remaining 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in coffee mixture; pour into crust.
Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Meanwhile, dip 21 of the almonds in chocolate, 1 at a time. Gently shake each almond to remove excess chocolate. Place on wax paper-covered tray. Refrigerate 5 minutes or until chocolate is set. Remove from refrigerator. Place 16 of the chocolate-dipped almonds around edge of cheesecake. Arrange remaining 5 chocolate-dipped almonds in center of cheesecake. Coarsely chop remaining 4 almonds; sprinkle on top of cheesecake. Store cheesecake in refrigerator.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 125 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g