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PHILADELPHIA Caramel Mochaccino Cheesecake



Preheat oven to 350F.
Mix crumbs and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
Pour caramel sauce over crust.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Add liqueur and chocolate; mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour into crust.
Bake 45 to 50 min.
or until centre is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 3 hours or overnight.
Store leftover cheesecake in refrigerator.