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Cappuccino Cheesecake

  • Makes: 16 servings  
  • Preparation Time: 15 minutes plus chilling time 
  • Baking Time: 55 minutes 

Ingredients

Crust

1 cup250ml graham cracker crumbs

1/2 cup125ml chopped pecans

1/3 cup75ml butter, melted

3 tbsp45ml packed brown sugar

Cake

3 pkgs250g each cream cheese, softened

1 can300ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

3 eggs

1 tbsp15ml instant coffee dissolved in 1 tbsp (15mL) boiling water

2 tsp10ml pure vanilla extract

Topping

1/2 cup125ml 35% cream, whipped

1 tbsp15ml icing sugar

2 tbsp30ml chocolate shavings

Directions

  1 Preheat oven to 300ºF (149ºC). Line outside of 9” (23cm) springform pan with foil.

  Crust:

  2 Combine graham cracker crumbs, chopped pecans, melted butter and brown sugar. Press mixture into bottom of prepared pan.

  3 Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, coffee and vanilla; mix well. Pour into prepared pan.

  4 Bake in preheated oven 55-60 minutes or just until centre is set. Cool on wire rack for 30 minutes. Cover and refrigerate overnight.

  Topping:

  5 Before serving top with whipped cream and sprinkle with chocolate shavings.

Tip(s)

Sprinkle with cocoa powder if you do not have chocolate shavings.


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