Ingredients for Swiss Mocha Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- General Foods International Suisse Mocha Cafe
- 2 tablespoons milk
- Cool Whip
- Graham Cracker Pie Crust
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How to Make Swiss Mocha Cheesecake
- Preheat oven to 350°F (175°C). Prepare your graham cracker crust (recipe not included, use your favorite store-bought or homemade crust).
- In a large bowl, beat 16 ounces (2 packages) of cream cheese until completely smooth and creamy.
- Gradually add 1 cup of granulated sugar to the cream cheese, beating until well combined and smooth.
- Gently stir in 1 cup of sour cream until just incorporated.
- Measure 1/4 cup of the cream cheese mixture into a separate small bowl. Set the remaining mixture aside.
- In the small bowl with the 1/4 cup cream cheese mixture, stir in 2 tablespoons of Swiss Mocha coffee mix and 2 tablespoons of milk until well blended.
- Drizzle 1 tablespoon of the mocha coffee mixture over the bottom of the prepared graham cracker crust.
- In a separate bowl, beat 8 ounces of whipped topping until soft peaks form. Gently fold the whipped topping into the reserved cream cheese mixture.
- Spoon the cream cheese mixture into the graham cracker crust.
- Drizzle the remaining mocha coffee mixture over the top of the cheesecake filling.
- Using a knife, gently swirl the mocha mixture into the filling to create a marbled effect (optional).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
150g
Fat
110g
Carbs
16g
