• PHILADELPHIA Caramel Mochaccino Cheesecake

PHILADELPHIA Caramel Mochaccino Cheesecake

245 12
Recipe By
(9) 8 Reviews
Prep Time
Total Time


Chocolate cookie crust. Caramel drizzle. Coffee-chocolate cheesecake. Be sure to save yourself a piece, because this caramel coffee-chocolate cheesecake is going to go fast.

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What You Need

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Make It

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  • 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.


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.


  • 12

Nutritional Information

Serving Size 12
Calories 525
% Daily Value
Total fat 33.6g
Saturated fat 17.7g
Cholesterol 108mg
Sodium 451mg
Carbohydrate 50.7g
Dietary fibre 1g
Protein 6.4g
Vitamin A 17 %DV
Vitamin C 0 %DV
Calcium 16 %DV
Iron 5 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • trick_b4b |

  • blue0banana |

    Delicious!! Be sure not to over cook!

  • tashacloutier |

    I made this cheesecake yesterday for a friend's birthday. It was very nice, had a great consistency and very chocolatey. I'd make it again.