Caramel Macchiato Cheesecake With Caramel Sauce

2006 Cook-Off Finalist.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Bake: 1 Hour, 10 Minutes
Chill: 6 Hours


1 3/4 cups crushed crisp, sweet cookies (about 27 cookies)
1/4 cup butter, melted
PAM Original No-Stick Cooking Spray
4 (8-oz.) packages PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
2 tablespoons heavy cream
1 1/4 teaspoons instant espresso
4 large eggs
Garnishes: Caramel Sauce, whipped cream, dark chocolate curls


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

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

3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add heavy cream, espresso, and 9 Tbsp. Caramel Sauce, beating at low speed until well blended. Add eggs, 1 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.

4. Bake at 325° 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. Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.

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