Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 c. chocolate wafer cookie crumbs
- 3 tbsp. melted butter
- 8 (1 3/16) Heath toffee candy bars
- 3 tbsp. instant coffee crystals
- 3 (8 ounce.) Packages cream cheese
- 1 c. sugar
- 4 Large eggs
- 1 tbsp. vanilla
- 2 c. lowfat milk
Direcciones
- Early in day, combine cookie crumbs and butter and press into 9 inch springform pan. Chop 4 candy bars in food processor and sprinkle over crust. Heat 1/2 c. cream till just hot sufficient to dissolve coffee crystals. Set aside.
- In large bowl of electric mixer, beat cream cheese and sugar till blended. Beat in 1/2 c. cream, Large eggs and vanilla. Add in coffee cream mix and continue beating till smooth. Pour into crust. Bake at 325 degrees for 1 hour and 15 min.
- Meanwhile, combine chocolate chips and remaining 1/3 c. cream in saucepan over low heat. Stir till dissolved. Spread over cooked, cooled cheesecake. Garnish with remaining crumbled candy bars.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 238 | 58% |
| Total Fat 26.97g | 34% |
| Saturated Fat 14.32g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 352mg | 15% |
| Potassium 203mg | 6% |
| Total Carbs 34.78g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 26.39g | 18% |
| Protein 8.06g | 13% |
