Love My Philly

 
 
 
 
 
An afternoon cup of warm cappuccino is nice on a cool fall evening. If it’s still warm where you are, skip the warm drink and try this PHILADELPHIA 3-Step Cappuccino Cheesecake. Don’t forget to garnish it with chocolate-dipped PLANTERS Pecan Halves just before serving.

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
Ingredients
 
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 Tbsp. milk
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 OREO Pie Crust (6 oz.)

Instructions

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

MICROWAVE milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; sitr until dissolved. Add to batter; mix well. Pour into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.