PHILADELPHIA Caramel Mochaccino Cheesecake

  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.

chocolate, oreo crumbs, butter, cream cheese, sugar, flour, eggs, vanilla, kahlua coffee, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/philadelphia-caramel-mochaccino-cheesecake-104816.aspx (may not work)

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