PHILADELPHIA CARAMEL MOCHACCINO CHEESE-CAKE
1-1/2 cups GF Corn Flake crumbs
¾ cup sugar or Splenda
¼ cup melted butter
¼ cup Kahlua liqueur
3 pkgs Philadelphia Cream Cheese
½ cup caramel sauce
6 squared melted semi-sweet chocolate
Combine crumbs and melted butter and press into a 9 inch springform pan or an 8x12” glass pan and 1 inch up the sides.
Pour caramel sauce over crust.
Beat cream cheese and sugar. Add eggs, one at a time and mix. Stir in ¼ cup Kahlua and 6 squares melted Bakers semi-sweet chocolate.
Pour onto crust. Bake at 350 degrees for 45 to 50 minutes or until almost set.
Cool and refrigerate for 3 hours.
Garnish with Cool Whip and drizzled caramel sauce and grated chocolate or two crushed Skor bars and sprinkle over top
Pairs Well With
Reprinted from Celi-Yak News Summer 2013