Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

2006 Cook-Off Finalist.

Bryan Thomas, Kent, Washington
Recipe by Southern Living October 2006

Gallery

Recipe Summary

prep:
20 mins
bake:
1 hr 10 mins
chill:
6 hrs
total:
7 hrs 30 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

Advertisement
Advertisement