Directions:
- Combine crumbs, butter & sugar.
- Pat the mixture on the bottom & sides of a 9 springform pan or 9x13 pan and chill crust.
- Beat cream cheese with a mixer until fluffy. Add Eagle Brand milk & chocolate syrup.
- Dissolve the instant coffee in the hot water, then add to cream cheese mixture, mixing well.
- Fold in whipped cream.
- Pour into chocolate crumb crust and cover with cling wrap or foil.
- Freeze 6 hours or until firm.
- Garnish with swirls of whipped cream, chocolate curls and/or chocolate covered coffee beans.
- Store leftover cheesecake in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.76 Kcal (1477 kJ) | ||
| Calories from fat | 161.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 28% | |
|---|---|---|---|
| Cholesterol | 53.08mg | 18% | |
| Sodium | 146.9mg | 6% | |
| Potassium | 80.38mg | 2% | |
| Total Carbs | 42.37g | 14% | |
| Sugars | 37.57g | 150% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 139.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 383.97 Kcal (1608 kJ) | ||
| Calories from fat | 175.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.5g | 28% | |
|---|---|---|---|
| Cholesterol | 57.78mg | 18% | |
| Sodium | 159.9mg | 6% | |
| Potassium | 87.49mg | 2% | |
| Total Carbs | 46.12g | 14% | |
| Sugars | 40.89g | 150% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 5.81g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 151.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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