Prep Time 20 min
Cook Time 5 min
Servings 16 to 20
Difficulty Easy

Ingredients

  • 1 1/2 cups creme-filled chocolate sandwich cookie crumbs (about 18 cookies)
  • 3 tbsps. butter, melted
  • 2 tbsps. Folgers Classic Roast® Instant Coffee Crystals
  • 1 tbsp. warm water
  • 3 (8 oz.) pkgs. cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 3 (1 oz.) squares semi-sweet chocolate, melted
  • 2 tsps. vanilla extract
  • 1 cup mini-chocolate chips
  • Whipped topping

Directions

  • Step 1

    HEAT oven to 300ºF. Combine cookie crumbs and butter. Press firmly into bottom of 9-inch springform pan.

  • Step 2

    DISSOLVE instant coffee crystals in warm water. Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, chocolate, coffee and vanilla. Mix well. Stir in 3/4 cup chocolate chips. Pour into prepared pan.

  • Step 3

    BAKE 1 hour 5 minutes or until center is set. Cool. Chill. Just before serving, remove side of springform pan. Garnish with whipped topping and remaining 1/4 cup chocolate chips.

Serving size
(1 slice, 1/16 of cake)

  • Calories 410
  • Calories from Fat250g
  • Total Fat 28g
  • Saturated Fat 16g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 95mg
  • Sodium 260mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 1g
  • Sugars 31g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet