Cafe au Lait Cheesecake Recipe

Name: Cafe au Lait Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (375 mL) chocolate sandwich cookie crumbs; 1/4 cup (50 mL) packed light brown sugar; 1 tsp (5 mL) instant espresso powder; 1/2 tsp (2 mL) ground cinnamon; 1/3 cup (75 mL) unsalted butter, melted; 2 tbsp (25 mL) milk; 1 1/2 tsp (7 mL) instant espresso powder; 2 tbsp (25 mL) unsalted butter; 2 packages (each 8 oz/250 g) Neufchatel cheese (see Notes); 1 package (8 oz/250 g) cream cheese, softened; 2/3 cup (150 mL) granulated sugar; 4 eggs; 1/4 cup (50 mL) milk; 1/3 cup hazelnuts, toasted (see Notes) and chopped 75 mL; 2 tbsp (25 mL) coffee-flavored liqueur; Coffee-Flavored Syrup; 1/3 cup (75 mL) hazelnuts, toasted and chopped; 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

1 1/2 cups (375 mL) chocolate sandwich cookie crumbs
1/4 cup (50 mL) packed light brown sugar
1 tsp (5 mL) instant espresso powder
1/2 tsp (2 mL) ground cinnamon
1/3 cup (75 mL) unsalted butter, melted
2 tbsp (25 mL) milk
1 1/2 tsp (7 mL) instant espresso powder
2 tbsp (25 mL) unsalted butter
2 packages (each 8 oz/250 g) Neufchatel cheese (see Notes)
1 package (8 oz/250 g) cream cheese, softened
2/3 cup (150 mL) granulated sugar
4 eggs
1/4 cup (50 mL) milk
1/3 cup hazelnuts, toasted (see Notes) and chopped 75 mL
2 tbsp (25 mL) coffee-flavored liqueur
Coffee-Flavored Syrup
1/3 cup (75 mL) hazelnuts, toasted and chopped
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 350F (180C)
2
Crust: In a bowl, combine crumbs, brown sugar, espresso powder, cinnamon and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a saucepan, heat 2 tbsp (25 mL) milk, espresso powder and butter until butter melts.
5
Set aside.
6
In a mixer bowl fitted with paddle attachment, beat Neufchatel cheese, cream cheese and sugar on medium-high speed until very smooth, for 3 minutes.
7
Add eggs, one at a time, beating after each addition.
8
Reduce to low speed and mix in milk, hazelnuts, liqueur and espresso mixture.
9
Pour over frozen crust, smoothing out to sides of pan.
10
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
11
Let cool in pan on a wire rack for 2 hours.
12
Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
13
Decoration: Place a slice on a plate.
14
Pour 2 tbsp (25 mL) Coffee-Flavored Syrup on top and sprinkle with hazelnuts.

2494

kcal

Calories

184

Fat

109

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups (375 mL) chocolate sandwich cookie crumbs, 1/4 cup (50 mL) packed light brown sugar, 1 tsp (5 mL) instant espresso powder, 1/2 tsp (2 mL) ground cinnamon, and more.

Yes, Cafe au Lait Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cafe au Lait Cheesecake

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