caramel macchiato cheesecake

How To Make caramel macchiato cheesecake

• 1

  Coat an 8-in. springform pan with nonstick spray.
• 2

  Pulse cookies in food processor until finely ground. Add butter; process to blend. Press over bottom of pan; wash and dry processor. Place pan in freezer while proceeding.
• 3

  Put chocolate chips and coffee granules in a medium bowl. Stir in 1⁄2 cup boiling water and let stand 1 minute to melt chocolate and dissolve coffee. Add 1⁄2 cup caramel topping; whisk to blend well. Let cool 10 minutes.
• 4

  Meanwhile sprinkle gelatin over 1⁄4 cup cold water in a small saucepan and let stand 1 minute. Stir over low heat 2 to 3 minutes or until gelatin completely dissolves and liquid is clear. Stir with a whisk into coffee mixture.
• 5

  Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. Reduce speed to low; beat in coffee mixture until well blended. Pour into crust, cover and refrigerate at least 6 hours or until firm.
• 6

  Beat cream and 2 Tbsp caramel topping in a medium bowl until soft peaks form when beaters are lifted.
• 7

  Remove pan sides; place cake on a serving plate. Spoon caramel cream on top; swirl. Spoon remaining Tbsp topping into a ziptop bag, snip tip off 1 corner and drizzle over cream.
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