CARAMEL MACCHIATO CHEESECAKE WITH CARAMEL SAUCE Recipe

8

Ingredients

Preparation:
1 3/4 1 3/4 27 cups crushed crisp, sweet cookies (about 27 cookies)
1/4 1/4 1/4 cup butter, melted
PAM Original No-Stick Cooking Spray
4 4 4 (8-oz.) packages PHILADELPHIA Cream Cheese, softened
1 1 1 cup DOMINO Granulated Sugar
2 2 2 tablespoons heavy cream
1 1/4 1 1/4 1/4 teaspoons instant espresso
Caramel Sauce, divided
4 4 4 large eggs
Garnishes: Caramel Sauce, whipped cream, dark chocolate curls
1 1. 9-inch Stir together crushed cookies and butter; press mixture on bottom and up sides of a 9-inch springform pan coated with cooking spray.
2 2. 350° 10 to 325°. for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
4 4. 325° 1 to 6 for 1 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.
5 5. 5. Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.
Caramel Sauce:
1/4 1/4 1/4 cup light corn syrup
1 1/3 1 1/3 1/3 cups DOMINO Granulated Sugar
1 1/4 1 1/4 1/4 cups warm water, divided
1 1 1 cup heavy cream
2 2 2 tablespoons butter, softened
2 2 2 teaspoons vanilla extract
Preparation:
1 1. 1 3 corn syrup, sugar, and 1 cup warm water in a medium saucepan over high heat, stirring constantly, 3 minutes or until sugar dissolves. Using a pastry brush dipped in water, brush down any sugar crystals on sides of pan.
2 2. to to 23 1/4 boil; reduce heat to medium, and simmer, stirring occasionally, 23 minutes or until mixture turns pale amber. Remove pan from heat, and carefully stir in remaining 1/4 cup warm water. Stir in cream, butter, and vanilla.
3 3. 5 to 6 220° to 222°. 5 to 6 minutes or until sauce thickens and a candy thermometer registers 220° to 222°.

Preparation

Step 1

Note: For testing purposes only, we used Pepperidge Farm Bordeaux cookies.