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Cafe Latte Cheesecake
2 (8 oz.) packages cream cheese, softened
1/2 C. granulated sugar
2 large eggs
1/3 C. brewed double-strength coffee at room temperature
1 prepared graham cracker crumb crust (6 oz. or 9 inches)
whipped cream garnish, optional
Preheat oven to 350°F.
Beat the cream cheese and sugar in a large bowl. Add the eggs and coffee and mix
until well blended. Pour the mixture into the crust.
Bake for 35 to 40 minutes or until the center is almost set. Cool completely on
a wire rack. Refrigerate for at least 3 hours or overnight.
Cut into slices to serve. Garnish with whipped cream, if desired. Store leftover
cheesecake in the refrigerator.
Serves 8.
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