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OREO Caramel Mochaccino Cheesecake

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 12 servings, 1 slice (120 g) each.

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    Ingredients
    • 1-1/2 cups Oreo Baking Crumbs
    • 1/4 cup butter, melted
    • 1/2 cup caramel sundae syrup
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 3/4 cup sugar
    • 1/4 cup coffee-flavoured liqueur
    • 1-1/2 pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted
    • 3 eggs
Preparation
  • Heat  oven to 350°F. 
  • Combine  baking crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Pour caramel syrup over crust.
  • Beat  cream cheese and sugar in large bowl with mixer until blended. Add liqueur and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake  45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate  cheesecake 3 hours.

Recipe Tips

SubstitutePrepare using brick light cream cheese.

Jazz It UpGarnish with thawed frozen whipped topping, additional caramel syrup and grated semi-sweet baking chocolate.

Size-WiseEnjoy a serving of this rich and indulgent cake on special occasions.

83752
Amount per serving Calories 470
% Daily Value*
Total Fat 30g
Saturated Fat 17g
Carbohydrate 45g
Fibre 2g
Sugars 36g
Protein 8g
Cholesterol 120mg
Sodium 420mg
Potassium 4% DV
Calcium 7% DV
Iron 7% DV

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