Recipe

Caramel Macchiato Cheesecake Recipe

Add Step-by-Step Photos	Cheric / All my dishes 1 year, 6 months ago Just look at the picture...it speaks for itself!!! Found this at Woman's Day....its really a lovely dessert!! Prep:30m Cook:3m Servings:6	Cheric
	starbucksloversdream

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Ingredients

18 chocolate sandwich cookies

4 Tbsp stick butter, melted

1⁄4 cup semisweet chocolate chips

1⁄4 cup instant coffee

1⁄2 cup plus 3 Tbsp fat-free caramel ice cream topping

1⁄2 cup heavy (whipping) cream

1 pkt unflavored gelatin

3 bricks (8 oz each) cream cheese (not reduced-fat), softened

11⁄4 cups granulated sugar

Directions

Coat an 8-in. springform pan with nonstick spray.

Pulse cookies in food processor until finely ground. Add butter; process to blend. Press over bottom of pan; wash and dry processor. Place pan in freezer while proceeding.

Put chocolate chips and coffee granules in a medium bowl. Stir in 1⁄2 cup boiling water and let stand 1 minute to melt chocolate and dissolve coffee. Add 1⁄2 cup caramel topping; whisk to blend well. Let cool 10 minutes.

Meanwhile sprinkle gelatin over 1⁄4 cup cold water in a small saucepan. Let stand 1 minute. Stir over low heat 2 to 3 minutes or until gelatin completely dissolves and liquid is clear. Stir with a whisk into coffee mixture.

Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. Reduce speed to low; beat in coffee mixture until well blended. Pour into crust, cover and refrigerate at least 6 hours or until firm.

Beat cream and 2 Tbsp caramel topping in a medium bowl until soft peaks form when beaters are lifted. Remove pan sides; place cake on a serving plate. Spoon caramel cream on top; swirl. Spoon remaining Tbsp topping into a ziptop bag, snip tip off 1 corner and drizzle over cream.

Planning Tip: Can be made through Step 5 up to 4 days ahead.

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