Caramel Macchiato Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Just look at the picture...it speaks for itself!!! Found this at Woman's Day....its really a lovely dessert!! Ingredients:
18 chocolate sandwich cookies |
4 tbsp stick butter, melted |
1⁄4 cup semisweet chocolate chips |
1⁄4 cup instant coffee |
1⁄2 cup plus 3 tbsp fat-free caramel ice cream topping |
1⁄2 cup heavy (whipping) cream |
1 pkt unflavored gelatin |
3 bricks (8 oz each) cream cheese (not reduced-fat), softened |
11⁄4 cups granulated sugar |
Directions:
1. Coat an 8-in. springform pan with nonstick spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Planning Tip: Can be made through Step 5 up to 4 days ahead.
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