Creamy Café Latte Cheesecake with NABISCO Grahams



48 servings or 4 cheesecakes, 12 servings each

  • Crust

  • 1½ 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
  • 1¾ lb. sugar
  • 2 lb. sour cream
  • 2 oz. vanilla
  • 16 eggs
  • 8 oz. brewed double-strength dark roast coffee, cooled

Nutrition per serving

Calories450 Total fat36 gSaturated fat20 gTrans fat1.5 gCholesterol165 mgSodium340 mgCarbohydrate25 gDietary fiber0 gProtein8 gVitamin A25 %DVVitamin C0 %DVCalcium10 %DVIron4 %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.

© Mondelēz International group