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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Coffee Cheesecake Dessert

Source: dLife

Creamy cheesecake with a hint of coffee flavor baked over graham cracker crumbs

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	149.4

Total Carbs	24.4 g

Dietary Fiber	0.5 g

Sugars	15.9 g

Total Fat	4.1 g

Saturated Fat	1.1 g

Unsaturated Fat	0.4 g

Potassium	66.5 mg

Protein	5.3 g

Sodium	147.3 mg

Dietary Exchanges 4.1 Fat, 0.1 Milk, 0.6 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 cup Cracker Crumbs, graham, plain 1.0
1 tbsp unsweetened cocoa powder 14.0
14 tbsp sugar 2.0
2 tbsp margarine 8.0
8 oz low fat cream cheese 8.0
8 oz fat free cream cheese 0.3333
0.3333 cup white all purpose flour 1.0
1 tbsp cornstarch 1.0
1 each eggs 2.0
2 tbsp instant coffee granules 1.0
1 tsp vanilla extract 0.3333
0.3333 cup fat free sour cream 0.5
0 1/2 cup fat free milk 4.0
4 each egg whites

Directions

Preheat oven to 325 degrees F. Dissolve the coffee in the vanilla extract and set aside.
In a small bowl, mix the graham cracker crumbs, cocoa, 2 tablespoons sugar, and melted margarine. Press into the bottom of a 9-inch spring form pan.
In a large mixing bowl, mix both of the cream cheeses, flour, cornstarch, remaining 8 tablespoons (1/2 cup) sugar, egg, and the coffee dissolved in vanilla, beating until well mixed.
Add the sour cream and milk, mixing well. In a separate bowl, beat the egg whites until stiff, gradually adding the remaining 4 tablespoons (1/4 cup) sugar, and fold into the cream cheese mixture. Pour the mixture over the crust in the spring form pan, and bake for 1 hour.
Leave in the oven with the door slightly open for 1 more hour, and refrigerate for at least 2 hours before serving.