Mocha cheesecake pie

Yield: 1 Pie

Measure Ingredient
½ pack (15-ounce) refrigerated piecrusts
2 packs (8-ounce) cream cheese, softened
1 can (14-ounce) sweetened condensed milk
3 tablespoons Instant coffee granules
3 tablespoons Almond liqueur
4 \N Bittersweet (1-ounce) chocolate baking squares, melted
1 cup Sliced almonds, toasted

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 450=B0 for 9 to 11 minutes or until golden brown; cool.

Beat cream cheese at high speed with an electric mixer until creamy; gradually add condensed milk, beating until smooth. Add coffee granules, almond liqueur, and chocolate; beat until blended. Pour into prepared crust.

Bake at 350=B0 for 30 to 35 minutes or until set. Cool on a wire rack; cover and chill 4 hours. Top with toasted almonds. Makes 1 (9-inch) pie.

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