Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Microwave milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
Garnish with chocolate-dipped pecan halves just before serving.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.