Vanilla Coffee Baked Cheesecake

    Vanilla Coffee Baked Cheesecake

    (33)
    9hours15min


    26 people made this

    A rich coffee vanilla flavoured cheesecake made with sour cream and cream cheese. Baked on a base of pecans and chocolate wafer crumbs. Serve chilled.

    Ingredients
    Serves: 12 

    • 1 1/2 cups (170g) chocolate wafer crumbs
    • 1 1/2 cups (170g) chopped pecans
    • 60g butter
    • 670g cream cheese, softened
    • 1 cup brown sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 4 teaspoons instant coffee
    • 2 tablespoons plain flour
    • 1 cup (230g) sour cream

    Directions
    Preparation:30min  ›  Cook:45min  ›  Extra time:8hours chilling  ›  Ready in:9hours15min 

    1. Preheat oven to 200 degrees C.
    2. Combine the chocolate wafer crumbs, pecans and butter then mix well. Press into the bottom and 1/2 up the sides of one 23cm springform tin.
    3. In a large bowl, with an electric mixer on medium speed, beat together the cream cheese and brown sugar until fluffy. Beat in the eggs, vanilla and instant coffee until smooth and well blended, approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared base and smooth top.
    4. Bake for 15 minutes then reduce oven temperature to 150 degrees C and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the centre. Let cake cool for 2 to 3 hours then refrigerate until well chilled, approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the tin and remove the cake from the springform tin. Slice and serve.
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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (30)

    by
    32

    Not worth trying.  -  21 May 2001  (Review from Allrecipes USA and Canada)

    by
    18

    VERY GOOD! Rich, thick, everything a good cheesecake should be. I used white splenda instead of brown sugar.  -  19 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    13

    This is an awesome sugar free recipe!!!! I used a little less espresso and sugar free oreos for the curst (scraped out most of the filling). I make this whenever I am dieting and have a sweet tooth and for our Uncle who is diabetic...FOR SURE worth trying!!  -  01 Jan 2009  (Review from Allrecipes USA and Canada)

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