• Cooking Time: 45 - 50 minutes
  • Servings:
  • Preparation Time:


  • 1-1/2 cups GF Corn Flake crumbs
  • ¾ cup sugar or Splenda
  • ¼ cup melted butter
  • 3 eggs
  • 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


Reprinted from Celi-Yak News Summer 2013

Categories: Cake  Cheesecake  Gluten-Free 

Author Credit: Gert Neufeld

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