Creamy Café Latte Cheesecake with NABISCO Grahams

Creamy Café Latte Cheesecake with NABISCO Grahams


48 servings or 4 cheesecakes, 12 servings each

  • Crust
  • 1-1/2 lb. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 8 oz. unsalted butter, melted
  • 2 Tbsp. ground instant espresso powder

  • Filling
  • 8 lb. cream cheese, softened
  • 1-3/4 lb. sugar
  • 2 lb. sour cream
  • 2 oz. vanilla
  • 16 eggs
  • 8 oz. brewed double-strength dark roast coffee, cooled

Nutrition per serving

  • Calories


  • Total fat

    36 g

  • Saturated fat

    20 g

  • Trans fat

    1.5 g

  • Cholesterol

    165 mg

  • Sodium

    340 mg

  • Carbohydrate

    25 g

  • Dietary fiber

    0 g

  • Sugars

    17 g

  • Protein

    8 g

  • Vitamin A

    25 %DV

  • Vitamin C

    0 %DV

  • Calcium

    10 %DV

  • Iron

    4 %DV


Crust: Mix graham cracker crumbs,sugar, butter, and instant coffee. Divide the crumb mixture evenly between 4 (9-inch) spring form pans. Press firmly. Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.

Filling: Place cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in coffee on low speed.

Divide the batter over each crust. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place spring-form pans in full-size hotel pans, then place on oven racks. Fill each hotel pan with hot water.

Bake at 325°F for 1 hour 20 minutes to 1 hour 35 minutes or until centers are almost set. Cool slightly. Run metal spatula around rim of each pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight.


Serving Suggestion

  • Serve cheesecake topped with lightly sweetened whipped cream and dust with instant espresso powder.

  • Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. If using knife, wipe blade of knife with damp cloth after each cut.