VANILLA COFFEE CHEESECAKE

WHAT YOU'LL NEED

Crust

  • 1 3/4 cup graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar

Batter

  • 24 oz cream cheese
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 TBSP vanilla extract
  • 4 packets VIA Colombia Coffee

TRY IT WITH

How to Make

STEP ONE

Preheat oven to 325 ̊F. Wrap the bottom and sides of the springform pan with foil to prevent water seepage when baking.

STEP TWO

Mix all ingredients together.

STEP THREE

Line 10-inch springform pan with crust mixture on the bottom, reserving about 1⁄4 for along the sides. Pack firmly by pressing with hand.

STEP FOUR

Bake to dry out for 15 minutes.

STEP FIVE

Mix cream cheese, sugar, and sour cream until just smooth. Do not over mix.

STEP SIX

Add egg one at a time, careful not to aerate.

STEP SEVEN

Divide the batter in 2.

STEP EIGHT

Flavor 2/3 of the batter with vanilla extract, and the other 1/3 with the coffee packets.

STEP NINE

Pour the vanilla batter into a spring-form or pan with graham cracker crust.

STEP TEN

Pour the coffee batter in a circle along the outer edge of the pan.

STEP ELEVEN

Using a skewer or small knife, gently swirl the batter to form a marble pattern. Do not over-swirl. Less is more.

STEP TWELVE

Place cheesecake pan into a larger baking pan and fill halfway with warm water.

STEP THIRTEEN

Bake cheesecake in the water bath until the center is firm to the touch.

STEP FOURTEEN

Remove cheesecake pan from the water bath carefully and allow to cool.

STEP FIFTEEN

Remove springform and chill until needed.

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