Frozen Mocha Cheesecake Loaf

Name: Frozen Mocha Cheesecake Loaf
Prep time: 6 h 20 min
Yield: 8
Ingredients: 2 cups (500 mL) finely crushed crème-filled chocolate sandwich cookies (about 20 cookies); 3 tbsp (45 mL) butter, melted; 1 pkg (225 g) cream cheese, softened; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Original Sweetened Condensed Milk; 1 tbsp (15 mL) vanilla extract; 2 cups (500 mL) whipping cream, whipped; 2 tbsp (30 mL) instant coffee dissolved in 1 tbsp (15 mL) hot water; 1/2 cup (125 mL) chocolate flavoured syrup

Prep Time 6 hrs 20 mins

Cook Time N/A

Serves 8

Difficulty N/A

Ingredients

2 cups (500 mL) finely crushed crème-filled chocolate sandwich cookies (about 20 cookies)
3 tbsp (45 mL) butter, melted
1 pkg (225 g) cream cheese, softened
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
1 tbsp (15 mL) vanilla extract
2 cups (500 mL) whipping cream, whipped
2 tbsp (30 mL) instant coffee dissolved in 1 tbsp (15 mL) hot water
1/2 cup (125 mL) chocolate flavoured syrup

Original Sweetened Condensed Milk

Directions

Step 1:

Combine crumbs and butter; press firmly onto bottom and half way up sides of 9x5" (2 L) parchment paper-lined loaf pan.

Step 2:

Beat cheese until fluffy. Gradually beat in Eagle Brand until smooth; add vanilla. Fold in whipped cream.

Step 3:

Remove half the mixture and place in medium bowl; Fold in coffee liquid and chocolate syrup. Spoon half the chocolate mixture into prepared pan then half the vanilla mixture. Repeat. With table knife, cut through cream mixture to marble. Cover. Freeze 6 hours or until firm. To serve, remove from pan and reverse; peel off paper. Garnish as desired. Slice to serve.