Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

1. 1

   Preheat oven to 350F.

2. 2

   Mix graham crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate.

3. 3

   Refrigerate while preparing filling.

4. 4

   Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.

5. 5

   Add the 1/3 cup coffee; mix well.

6. 6

   Add eggs; mix just until blended.

7. 7

   Pour into crust.

8. 8

   Bake 35 to 40 minutes or until center is almost set.

9. 9

   Cool completely on wire rack.

10. 10

    Refrigerate at least 3 hours or overnight.

11. 11

    Drizzle melted chocolate over pie; refrigerate until set.

12. 12

    Mix caramel topping and flavored instant coffee in small saucepan; cook on low heat until well blended and heated through, stirring occasionally.

13. 13

    Cool to room temperature.

14. 14

    Cut pie into 10 slices.

15. 15

    Drizzle 1 Tbsp.

16. 16

    of the caramel sauce onto each of 10 dessert plates; top each with a slice of pie and an additional 1-1/2 tsp.

17. 17

    of the remaining caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.