Ingredients

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.

Reviews & Comments 3

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    " It was excellent "
    greekgirrrl ate it and said...
    Lovely and beautiful!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    2 words - wow-eee!
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    " It was excellent "
    midgelet ate it and said...
    Looks great, my 5
    Was this review helpful? Yes Flag

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