Serves: 8
Total Calories: 374
1. In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined.
2. Reserve 1/4 cup of cream cheese mixture. Fold whipped topping into remaining cream cheese mixture. Set aside.
3. Stir coffee granules and and milk into reserved cream cheese mixture. Drizzle about 1 tablespoon of coffee mixture in crust. Top with whipped topping mixture. Drizzle with remaining coffee mixture. Use knife or narrow spatula to swirl coffee mixture into whipped topping mixture.
4. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds
This Suisse Mocha Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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