Prep Time
20 Mins
Bake Time
1 Hour 10 Mins
Chill Time
6 Hours
Yield
Makes 8 servings

2006 Cook-Off Finalist.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.

Step 6

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

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