Bulls Eye Cheesecake

60 minutes Prep: 15 minutes Cook: 45 minutes

1053 calories per serving view nutrition facts

1 cheese cake suggest servings

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Ingredients

32	ounces	cream cheese	room temp
1/4	cup	sour cream
1	teaspoon	vanilla extract
1/4	teaspoon	almond extract
1/4	teaspoon	salt
4	large	eggs
2/3	cup	sugar
2/3	cup	brown sugar, dark
1	teaspoon	instant coffee	powdered, not granulated
2	teaspoons	cocoa powder	unsweetened
1/4	cup	graham cracker crumbs

Directions

Adjust rack 1/3 up from bottom of oven.

Preheat to 350.

Carefully butter 8x3 inch cheesecake pan all the way up to the rim including inside rim itself or cake will stick to rim as it rises will therefore not rise evenly.

In large bowl of electric mixer beat cheese until soft smooth, frequently scraping sides of bowl with rubber spatula beaters themselves with finger to be sure cheese is uniformly smooth.

Beat in sour cream, then vanilla almond extracts, salt then eggs, one at a time, scraping bowl occasionally beating after each addition until incorporated.

Remove bowl from mixer. You will have 6 cups of mixture.

Place half (3 cups) in another bowl that is large enough to allow you to stir in it.

Add sugar to one bowl brown sugar to the other.

With rubber spatula for each bowl stir ingredients for 1 minute until sugar has dissolved mixtures have thinned out.

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Nutrition Facts

Serving Size 332g

Amount per Serving

Calories 1053 76% of calories from fat

	% Daily Value*
Total Fat 89.0g	137%
Saturated Fat 54.0g	272%
Trans Fat 0.0g
Cholesterol 473mg	158%
Sodium 924mg	38%
Total Carbohydrate 43.0g	14%
Dietary Fiber 0.0g	1%
Sugars 35.0g
Protein 25.0g	49%