Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ cup chocolate wafer crumbs, about 24 wafers, divided
- ¼ cup sugar
- ¼ cup butter, melted
- 1 (8 oz) pkg cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ⅔ cup chocolate syrup
- 2 tbsp instant coffee granules
- 1 tbsp hot water
- 1 cup heavy whipping cream, whipped
- chocolate-covered coffee beans, optional
Directions
In bowl, combine 1 cup wafer crumbs, sugar and butter.
Press onto bottom and 1" up sides of greased 9" spring-form pan; set aside.
In mixing bowl, beat cream cheese, milk and syrup until smooth.
Dissolve coffee granules in hot water; add to cream cheese.
Fold in whipped cream.
Pour over crust.
Sprinkle with remaining crumbs.
Cover; freeze 8 hours or overnight.
Remove from freezer 15 minutes before serving.
Carefully run knife around edge of pan to loosen.
Remove side of pan.
Garnish with coffee beans if desired.