Serves: 8
Total Calories: 357
1. Chill small mixing bowl.
2. In small saucepan combine water and rum. Sprinkle gelatin over water mixture. Let stand for 5 minutes. Stir in coffee granules. Cook and stir over low heat until gelatin and coffee dissolve. Remove from heat. Set aside.
3. In large mixing bowl beat cream cheese, sugar and lemon juice on medium speed of electric mixer until fluffy. Slowly add gelatin mixture, beating until just combined.
4. In chilled bowl beat cream on medium speed until soft peaks form. Fold into cream cheese mixture. Spread in pie crust. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Cappuccino Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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