- This topic has 1 reply, 1 voice, and was last updated March 2, 2016 at 12:55 am by .
- March 2, 2016 at 12:55 am #369992mos
40 vanilla wafers, finely crushed
3 tbs butter, melted
4 8-oz pkg cream cheese, softened, divided
3/4 cup sugar
6 tbs brewed strong coffee, cooled, divided
1/3 cup milk
13.4-oz pkg instant vanilla pudding
2 cups frozen whipped topping, thawed, divided
1/2 oz semi-sweet chocolate, coarsely grated
16 fresh raspberries
Heat oven to 325ºF.
Mix wafer crumbs and butter. Press onto bottom of 13×9-inch pan.
Beat 3 pkg cream cheese, sugar and 1 tbs coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Bake 28 min or until center is almost set. Cool completely.
Beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee.Mix well. Add dry pudding mix. Beat 2 min.
Stir in 1-1/2 cups whipped topping. Spread over cheesecake. Sprinkle with chocolate.
Refrigerate 4 hours.
Garnish with remaining whipped topping and raspberries just before serving. 16 servings
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