1 Cheesecake filling
1 premade pie crust
8oz. prepared Cafe Yaucono expresso
2oz. honey
Brown Sugar
Canela
1 pinch of nutmeg
Flour coffee
Coffee beans for garnish
Procedure: Combine hot coffee and honey until dissolved. Chill in the refrigerator cafe. Integrate the coffee to the cheesecake mixture until completely blended. Add nutmeg to the mixture. Do not beat too long not overmix because the mixture will harden. Sprinkle brown sugar, cinnamon and flour coffee in the cookie cutter to cover with a thin layer. Pour the mixture into the pan and spread evenly. Bake in 300 degrees for one hour. Chill in refrigerator. Garnish with whole coffee beans . Serve with chocolate or caramel syrop .
