PHILADELPHIA Caramel Mochaccino Cheesecake Recipe

Name: PHILADELPHIA Caramel Mochaccino Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 squares Baker's Semi-Sweet Chocolate (1 oz/square); Oreo Crumbs; butter, melted; Philadelphia Brick Cream Cheese, softened; sugar; all-purpose flour; liquid whole eggs; 1 tsp. vanilla; KAHLUA Coffee Liquor; caramel ice cream topping

Servings: persons

1
MELT chocolate in microwave on LOW power until soft.
2
STIR to ensure chocolate is completely melted.
3
Set aside to cool to room temperature.
4
BASE: combine crumbs and butter.
5
Press 175 g of the crumb mixture onto bottom of each of 4, 10-inch springform pans (1 pan for trial recipe).
6
BAKE in preheated convection oven at 275F for 20 minutes.
7
Remove from oven.
8
COOL.
9
FILLING: SET UP 20-qt mixer with flat paddle.
10
MIX cream cheese, sugar and flour at low speed (1) for 1 minute.
11
Stop mixer; scrape bottom and side of bowl well to ensure thorough mixing of cheese.
12
BEAT at MEDIUM speed (2) for 1 minute.
13
Stop mixer; scrape bowl well.
14
Continue to BEAT at medium speed for 1 minute.
15
Stop mixer; scrape bowl well.
16
ADD melted chocolate.
17
MIX at low speed for 15 seconds.
18
Stop mixer; scrape bowl well.
19
MIX at low speed for 10-15 seconds longer.
20
ADD eggs, vanilla and liquor.
21
MIX at low speed for 30 seconds.
22
Stop mixer; scrape bowl well.
23
MIX at low speed 30 seconds longer or just until the liquids are fully combined and mixture is smooth.
24
Divide caramel topping over cooled bases, dividing it equally.
25
Top with cheesecake filling, dividing it equally.
26
BAKE in preheated convection oven at 275F for 40-50 minutes or until just set.
27
Remove from oven and run sharp knife around edge to loosen.
28
Cool on racks at room temperature.
29
Refrigerate overnight before cutting.

3280

kcal

Calories

186

Fat

360

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 squares Baker's Semi-Sweet Chocolate (1 oz/square), Oreo Crumbs, butter, melted, Philadelphia Brick Cream Cheese, softened, and more.

Yes, PHILADELPHIA Caramel Mochaccino Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

PHILADELPHIA Caramel Mochaccino Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions