Caramel Macchiato Cheesecake

If you love a certain coffee drink at Starbucks, you will love this dessert. But, you don't need to love coffee to love this - it has caramel and chocolate too, surely you love one of those? It's creamy, decadent and delicious. And it requires no baking, which makes it a wonderful addition to my summer dessert repertoire.

Start by making the crust. Place the cookies in a food processor and pulse until they're finely ground. (Or use a rolling pin and work out your aggression!) Add the melted butter



and pulse to blend. Press on the bottom of a greased 8 or 9 inch springform pan.



Put the pan in the freezer while you make the filling. In a medium bowl, combine the coffee and the chocolate chips



and then cover with boiling water.



Let stand a minute or so to melt, then add the caramel topping



and whisk well to combine. Let cool for 10 minutes, and proceed on! Sprinkle the gelatin over water in a small saucepan.



Let stand for 1 minute, then stir over low heat for 2 or 3 minutes until gelatin completely dissolves and the liquid is clear. Whisk this into the coffee mixture.



Now combine the cream cheese and sugar



in a large mixing bowl and beat until smooth. Reduce the mixer to low speed, and beat in the coffee mixture until well blended.



Pour the filling into the crust



then cover and refrigerate for 6 hours or overnight, until firm.



When you're ready to serve, make the topping. In a small mixing bowl combine the whipping cream



and caramel sauce



and beat until soft peaks are formed when beaters are lifted. Place the cake on a serving plate and remove the side of the pan.



Spoon caramel cream on top of the filling



and carefully spread to cover.



Drizzle on the remaining caramel topping.



Yum!



Find more ideas at A Themed Baker's Sunday, Foodie Friday, Friday Food, Food on Fridays, Sweet Tooth Friday, What's Cookin' in the Kitchen, Fun with Food Friday, Recipes I Can't Wait to Try, Fat Camp Friday, Let's Do Brunch, Sweets this Week, Sweets for a Saturday, Mangia Mondays.

Caramel Macchiato Cheesecake

18 chocolate sandwich cookies
4 Tbsp. butter, melted
1/4 cup chocolate chips
1/4 cup instant coffee
1/2 cup plus 4 Tbsp. caramel ice cream topping, divided
1 packet unflavored gelatin
3 - 8 oz. packages cream cheese (or reduced fat), softened
1 1/4 cups sugar
1/2 cup heavy cream

Coat a 8 or 9 inch springform pan with cooking spray.

Pulse cookies in a food processor until finely ground; add butter and process to blend. Press over bottom of prepared pan. Place pan in freezer while proceeding.

Put chocolate chips and coffee granules in a small bowl and cover with 1/2 cup boiling water. Let stand 1 minute to dissolve coffee and melt chocolate. Add 1/2 cup caramel topping and whisk to blend well. Let cool 10 minutes.

Meanwhile sprinkle gelatin over 1/4 cup cold water in a small saucepan. Let stand 1 minute. Cook and stir over low heat 2 to 3 minutes until gelatin dissolved completely and liquid is clear. Stir with a whisk into coffee mixture.

Beat cream cheese and sugar in a large mixing bowl until smooth. Reduce speed to low and beat in coffee mixture until well blended. Pour into crust, cover and refrigerate for at least 6 hours or overnight, until firm.

When ready to serve, beat whipping cream and 2 Tbsp. caramel topping until soft peaks form. Place cake on a serving platter and remove side of pan. Spoon caramel cream on top of cake and carefully spread to cover. Drizzle remaining 2 Tbsp. caramel topping over top. Serves 12-16.