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Fluffy Coffee Cheesecake




Source of Recipe


Food Mixes and Do Ahead Meals


List of Ingredients




2 T. instant coffee
1 t. vanilla extract
1 package cream cheese, softened (8 oz)
1/3 cup sugar
1 tub (8 oz) frozen whipped topping, thawed
1 prepared graham cracker crust (6 oz. or 9")
Raspberry sauce (recipe follows) for serving with pie (optional)


Recipe



Stir the instant coffee and vanilla in a small bowl until well blended. Set
aside. Beat the cream cheese and sugar in a medium bowl with mixer set on high
speed until smooth. Stir in the coffee mixture. Gently stir in the whipped
topping. Spoon the mixture into the crust. Refrigerate for 3 hours or until firm.
Cut into slices to serve. Serve with the Raspberry Sauce if desired. Store
the leftover cheesecake in the refrigerator. Makes 8 servings.

Raspberry Sauce:
1 package frozen red raspberries in syrup, thawed (10 oz)
1/3 cup light corn syrup

Place the raspberries in a blender container; cover. Blend until pureed.
Strain to remove the seeds. Stir in the corn syrup. Refrigerate until ready to
serve. Makes about 1 1/3 cups sauce.