Cappuccino Cheesecake
Prep Time 15 mins
Cook Time 55 mins
Serves 16
Difficulty N/A
Ingredients
- Crust:
- 1 cup (250 mL) graham cracker crumbs
- 1/2 cup (125 mL) chopped pecans
- 1/3 cup (75 mL) butter, melted
- 3 tbsp (45 mL) packed brown sugar
- Cake:
- 3 pkgs (250 g each) cream cheese, softened
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 3 eggs
- 1 tbsp (15 mL) instant coffee dissolved in 1 tbsp (15 mL) boiling water
- 2 tsp (10 mL) pure vanilla extract
- Topping:
- 1/2 cup (125 mL) 35% cream, whipped
- 1 tbsp (15 mL) icing sugar
- 2 tbsp (30 mL) chocolate shavings
Directions
Step 1:
Preheat oven to 300ºF (149ºC). Line outside of 9” (23 cm) springform pan with foil.
Crust:
Step 2:
Combine graham cracker crumbs, chopped pecans, melted butter and brown sugar. Press mixture into bottom of prepared pan.
Step 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.
Step 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:
Step 5:
Before serving top with whipped cream and sprinkle with chocolate shavings.
Tip
Sprinkle with cocoa powder if you do not have chocolate shavings.