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Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

average rating

rate/review

prep time

30 min

total time

4 hr 30 min

makes

photo by:

kraft

recipe by: kraft

what you need

1-1/4 cups Honey Maid Graham Crumbs

1/4 tsp. ground cinnamon

3/4 cup sugar, divided

1/4 cup margarine or butter, melted

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

2 eggs

1/3 cup prepared Maxwell House Instant Coffee Original Roast, cooled

1 square Baker's Semi-Sweet Chocolate, melted

1 cup caramel sundae topping

1 Tbsp. Maxwell House Café, Belgian Hazelnut Instant Coffee Beverage Mix

make it

PRE-HEAT oven to 350°F. Mix crumbs, cinnamon, 1/4 cup sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.

BEAT cream cheese and remaining sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and prepared coffee; mix until well blended. Pour into crust.

BAKE for 35 to 40 min. or until centre is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight. Drizzle melted chocolate over top of pie.

MIX caramel topping and hazelnut coffee mix in small saucepan; cook on low heat until well blended and warmed, stirring occasionally. Cool to room temperature. Pour 1 Tbsp. of the caramel mixture onto each dessert plate; top with a slice of pie. Drizzle with an additional 1 Tbsp. of the caramel mixture.