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Caramel Macchiato Cheesecake with Caramel Sauce

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"from Southern Living magazine"

Serves 12 | Prep Time 1 hour | Cook Time 1 hour, 10 minutes plus 6 hours chilling time

Why I Love This Recipe

from my mom's recipe files

Ingredients You'll Need

1 3/4 cups crushed crisp, sweet cookies (about 27 Pepperidge Farm Bordeaux)
1/2 cup butter, melted
non-stick cooking spray
4 (8 ounce) packages cream cheese
1 cup granulated sugar
2 tablespoons heavy cream
1 1/4 teaspoons instant espresso
Caramel sauce, divided (see recipe)
4 large eggs
Garnishes: whipped cream, dark chocolate curls


Stir together crushed cookies and butter; press mixture on bottom and up sides of a 9-inch springform pan coated with cooking spray.

Bake at 350 degrees for 10 minutes. Cool on a wire rack. Reduce oven to 325 degrees.

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add heavy cream, espresso, and 9 tablespoons caramel sauce, beating at low speed until well-blended. Add eggs, one at a time, beating just until yellow disappears after each addition. Pour batter into prepared crust. Cover and chill remaining caramel sauce until ready to serve.

Bake at 325 degrees for one hour or until center is almost set. Remove cheesecake from oven, gently run a knife around edge of cheesecake to loosen from sides of pan. Do not remove sides of pan. Cool completely on a wire rack. Cover and chill 6 hours.

Release and remove sides of pan from cheesecake. Garnish if desired. Serve with rest of caramel sauce.

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