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PHILADELPHIA Caramel Mochaccino Cheesecake

PHILADELPHIA Caramel Mochaccino Cheesecake recipe
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What You Need

1-1/2 cups Oreo Baking Crumbs
1/4 cup butter, melted
1/2 cup caramel sundae syrup
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1/4 cup coffee-flavoured liqueur, such as KAHLÚA®
6 oz. Baker's Semi-Sweet Chocolate, melted
3 eggs

Make It

PREHEAT oven to 350°F. Mix crumbs and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Pour caramel sauce over crust.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add liqueur and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

kraft kitchens tips

Substitute
Save 66 calories and 6 grams of fat by substituting Philadelphia Light Cream Cheese and Light Cool Whip Topping for the regular products.
Special Extra
Garnish with thawed Cool Whip Topping, additional caramel sauce and grated Baker's Semi-Sweet Chocolate.
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