Cafe Au Lait Cheesecake
- Prep Time: 15 Minutes (Total Time 5 Hours 15 Minutes)
- Serving Size: 16
- 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
- 1/3 cup strong brewed MAXWELL HOUSE Coffee
- 4 pkg. (8 ounce each) PHILADELPHIA Cream Cheese, Softened
- 1 cup Sugar
- 4 Eggs
- 2 teaspoons Grated Orange Peel
- 1/4 cup Cocoa Powder
- 1 teaspoon Ground Cinnamon
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.ADD cream cheese and sugar; beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange peel. Pour into greased 9-inch springform pan.BAKE 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.MIX cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired. Store leftover cheesecake in refrigerator.
KRAFT KITCHENS TIPSSize It Up
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Substitute coffee-flavored liqueur for the brewed coffee.
RECIPE COURTESY OF KRAFT FOODS