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    Caramel Mocha Cheesecake

    Source of Recipe

    Linda's Busy Kitchen

    List of Ingredients

    11 Oreo cookies, crushed
    3 Tb. Butter or margarine, melt
    24 Oz. Cream cheese
    1/3 c Brown sugar, dark
    5 Tsp. Cornstarch
    3 Eggs
    1 Egg yolk
    1/3 C. Sour cream
    1 1/4 Tsp. Vanilla extract
    2 1/2 Tsp. Instant coffee
    2 1/2 Tsp. Hot water
    2 1/2 Tb. Sugar
    1 3/4 C. Milk chocolate chips, melted
    1/4 C. Corn syrup, dark


    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 3/4 cup cream cheese mixture in a small bowl. Add dissolve coffee.
    Stir in sugar.

    Stir chocolate chips and corn syrup into remaining cheese mixture. Pour
    1/2 of chocolate mixture over crust. Spoon 1/2 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 for 15 minutes.
    Lower temperature to 225 and bake 1 hour and 10 minutes 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 minutes. Chill




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