Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

Name: Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce
Prep time: 30 min
Total time: 270 min
Yield: 10
Ingredients: 16 HONEY MAID Cinnamon Grahams, finely crushed; ¾ cup sugar, divided; ¼ cup margarine or butter, melted; 2 pkg. brick cream cheese, softened; ⅓ cup instant coffee, cooled; 2 eggs; 1 oz. semi-sweet baking chocolate, melted; ¾ cup caramel ice cream topping; 1 Tbsp. hazelnut-flavored café-style beverage mix

Serve this homemade cheesecake that has layers of flavor. A cinnamon graham crust is topped with a coffee cheesecake then a chocolate and caramel drizzle.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

16 HONEY MAID Cinnamon Grahams, finely crushed
¾ cup sugar, divided
¼ cup (1/2 stick) margarine or butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
⅓ cup prepared instant coffee, cooled
2 eggs
1 oz. semi-sweet baking chocolate, melted
¾ cup caramel ice cream topping
1 Tbsp. hazelnut-flavored café-style beverage mix

Nutrition factsNutrition information

Recipe Tips

Preheat oven to 350°F. Mix graham crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling. Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add the 1/3 cup coffee; mix well. Add eggs; mix just until blended. Pour into crust.

Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.

Drizzle melted chocolate over pie; refrigerate until set. Mix caramel topping and flavored instant coffee in small saucepan; cook on low heat until well blended and heated through, stirring occasionally. Cool to room temperature. Cut pie into 10 slices. Drizzle 1 Tbsp. of the caramel sauce onto each of 10 dessert plates; top each with a slice of pie and an additional 1-1/2 tsp. of the remaining caramel sauce.