Caramel Mocha Cheesecake
Yield
1 cakePrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | each |
cookies
chocolate with cream filling, crushed |
* |
| 3 | tablespoons |
butter
or margerine |
|
| 24 | ounces |
cream cheese
|
|
| ⅓ | cup |
brown sugar, dark
|
*
|
| 5 | teaspoons |
cornstarch
|
|
| 3 | large |
eggs
|
|
| 1 | x |
egg yolks
|
*
|
| ⅓ | cup |
sour cream
|
|
| 1 ¼ | teaspoons |
vanilla extract
|
|
| 2 ½ | teaspoons |
instant coffee
|
|
| 2 ½ | teaspoons |
water
hot |
|
| 2 ½ | tablespoons |
sugar
|
|
| 1 ¾ | cups |
milk chocolate chips
|
*
|
| ¼ | cup |
corn syrup, dark
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | each |
cookies
chocolate with cream filling, crushed |
* |
| 45 | ml |
butter
or margerine |
|
| 693.6 | ml/g |
cream cheese
|
|
| 79 | ml |
brown sugar, dark
|
*
|
| 25 | ml |
cornstarch
|
|
| 3 | large |
eggs
|
|
| 1 | x |
egg yolks
|
*
|
| 79 | ml |
sour cream
|
|
| 6.3 | ml |
vanilla extract
|
|
| 13 | ml |
instant coffee
|
|
| 13 | ml |
water
hot |
|
| 38 | ml |
sugar
|
|
| 414 | ml |
milk chocolate chips
|
*
|
| 59 | ml |
corn syrup, dark
|
Directions
To make crust; stir together crushed cookies and melted butter in a small bowl, until well-combined.
Press crumb mixture evenly into bottom of a 9 inch springform pan.
In a large bowl, combine cream cheese, brown sugar and cornstarch.
Beat with mixer until smooth.
Add eggs and egg yolk one at a time, beating well after each addition.
Stir in sour cream and vanilla.
Stir together instant coffee and hot water; set aside.
Place ¾ cup cream cheese mixture in a small bowl.
Add dissolved coffee.
Stir in sugar.
Stir chocolate chips, corn syrup into remaining cheese mixture.
Pour ½ of chocolate mixture over crust.
Spoon ½ of coffee mixture over chocolate mixture.
Pour remaining chocolate mixture over coffee mixture.
Spoon on remaining coffee mixture.
Swirl a knife handle through filling to create a marbling effect.
Bake at 350℉ (180℃) for 15 min. Lower temp. to 225 degrees and bake 1hr and 10 min longer or until center no longer looks wet.
Remove cake from the oven and run a knife around inside edge of the pan.
Turn oven off, return cake to oven for 30 min.
Chill uncovered overnight.
