OREO Caramel Mochaccino Cheesecake

OREO Caramel Mochaccino Cheesecake

Prep time15 min
Total time4hr 15min
ServingsMakes 12 servings, 1 slice (120 g) each.
  • 1½ cups Oreo Baking Crumbs
  • ¼ cup butter, melted
  • ½ cup caramel sundae syrup
  • 3 pkg. (250 g each) brick cream cheese, softened
  • ¾ cup sugar
  • ¼ cup coffee-flavoured liqueur
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted
  • 3 eggs
  • 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
  • Substitute
    Prepare using brick light cream cheese.
  • Jazz It Up
    Garnish with thawed frozen whipped topping, additional caramel syrup and grated semi-sweet baking chocolate.
  • Size-Wise
    Enjoy a serving of this rich and indulgent cake on special occasions.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 30g 
   Saturated 17g 
Cholesterol 120mg 
Sodium 420mg 
Carbohydrate 45g 
   Dietary fiber 2g 
   Sugars 36g 
Protein 8g 
Calcium7 %DV
Iron7 %DV
Potassium4 %DV
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