Caramel Macchiato Cheesecake
From cheric 15 years agoIngredients
- 18 chocolate sandwich cookies shopping list
- 4 Tbsp stick butter, melted shopping list
- 1⁄4 cup semisweet chocolate chips shopping list
- 1⁄4 cup instant coffee shopping list
- 1⁄2 cup plus 3 Tbsp fat-free caramel ice cream topping shopping list
- 1⁄2 cup heavy (whipping) cream shopping list
- 1 pkt unflavored gelatin shopping list
- 3 bricks (8 oz each) cream cheese (not reduced-fat), softened shopping list
- 11⁄4 cups granulated sugar shopping list
How to make it
- 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.
The Rating
Reviewed by 3 people-
Looks great, my 5
midgelet in Whereabouts loved it -
2 words - wow-eee!
jett2whit in Union City loved it -
Lovely and beautiful!
greekgirrrl in Long Island loved it
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