Recipe courtesy of Beverly Behasa
Recipe courtesy of Beverly Behasa
Watch how to make this recipe.
Majestic Kona Coffee Cheesecake
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- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 947
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 154 g
- Dietary Fiber
- 2 g
- Sugar
- 125 g
- Protein
- 11 g
- Cholesterol
- 119 mg
- Sodium
- 478 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 947
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 154 g
- Dietary Fiber
- 2 g
- Sugar
- 125 g
- Protein
- 11 g
- Cholesterol
- 119 mg
- Sodium
- 478 mg
Ingredients
Crust:
Filling:
Topping:
Syrup:
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Directions
- Preheat the oven to 350 degrees F.
- For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust.
- For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well.
- For the Topping: Mix together the yogurt and coffee syrup and mix well.
- Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes.
Syrup:
- Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.
