Caramel Macchiato Cheesecake With Caramel Sauce

1. 1

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

2. 2

   Bake at 350u00b0 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325u00b0.

3. 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.

4. 4

   Bake at 325u00b0 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.

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.